Raspberry Linzer Torte

1. 1

   Place flour in large bowl.

2. 2

   Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. 3

   Shape dough into 2 balls; flatten into disks.

4. 4

   Wrap tightly with plastic wrap.

5. 5

   Refrigerate 1 hour.

6. 6

   Heat oven to 375 degrees F. Roll out dough on lightly floured surface into 10-inch round.

7. 7

   Place in 9-inch tart pan with removable bottom.

8. 8

   Spread jam evenly over dough.

9. 9

   Roll remaining dough on floured surface into a 9-1/2x5-inch rectangle.

10. 10

    Cut into ten (1/2-inch wide) strips.

11. 11

    Place one strip across centre of torte.

12. 12

    Place second strip on each side, about 2 inches in from edge.

13. 13

    Repeat in other direction.

14. 14

    Place a strip between centre and edge strips in each direction.

15. 15

    Press strips to edge.

16. 16

    Trim off evenly with knife or pastry wheel.

17. 17

    Combine egg yolk and water until blended.

18. 18

    Brush strips with egg wash.

19. 19

    Bake 30 to 35 min.

20. 20

    or until crust is golden brown.

21. 21

    Sprinkle with sliced almonds.

22. 22

    Cool 10 min.

23. 23

    Remove sides of pan.

24. 24

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.