Classic Fruit Lattice Tart
4,6 / 10
1 hr 5 min.
Preheat the oven to 180°C | 350F | gas 4. Butter a loose bottomed tart mould.
In a large bowl mix the ground almonds, flour, salt, sugar, and cinnamon.
Add the butter in pieces and work into the mixture with your fingers until you get a sandy textured paste. Add the two eggs and mix well until incorporated.
On a lightly floured work surface gently roll the pastry out, (don’t over-roll as it will become greasy). Retain a ¼ of the pastry for the lattice top.
Spread the remaining pastry over the flan mould and press into the edges. Prick the bottom with a fork.
Spread the base with the jam, making sure its even and goes to the edges.
Cut the remaining pastry into strips (8-10mm wide), and arrange in a lattice across the top of the tart, sealing the edges into the pastry at the sides of the tart mould.
Place into the centre of the oven and cook for 35-40 minutes until the pastry is golden brown.
Remove from the oven and allow to cool completely (the jam with be very hot so don’t eat until the Linztorte is completely cool).