recipe by Todd Sanson, Santa Fe School of Cooking.
Pastry:
1 1/2 cups unsalted butter
1 cup confectioner's sugar
1 egg
2 3/4 cups flour
1 1/2 cups ground almonds (or hazelnuts)
1/2 tsp canela (may substitute regular ground cinnamon, but decrease the amount)
Filling:
1 cup raspberry jam
1 cup red chile jam
1 tbsp fresh lemon juice
Confectioner's sugar for decorating
1. Preheat oven to 375F
2. Cream butter with sugar and egg until light and fluffy. Fold in
flour, ground nuts, and canela.
3. Chill dough to make it easier to work.
4. Roll about 3/4 of the dough to 1/4 inch thick and line the bottom
of an 11 inch tart pan with removable bottom.
5. Mix jams and lemon juice and spread over the dough in the tart pan.
6. Roll out remaining dough to 1/4 inch thick. Cut strips and form a
lattice over the top of the torte.
7. Bake for 40-45 minutes. Cool in pan on baking rack.
8. Remove torte from pan and sprinkle with confectioner's sugar.
Serves 12 to 16. (Not at my house!)
* Note: This really isn't very hot. I pumped up the heat level by adding some of Jim Campbell's Smoked Red Savina to the filling. It rocks.
