LINZER TART WITH BLACKCURRANT JAM
SERVES 8
150g unsalted butter, cold and diced, plus extra for greasing
250g plain flour
50g ground almonds
60g caster sugar
1 tsp cocoa powder
2 tsp ground cinnamon
2 medium egg yolks
3 tbsp water or white wine
FOR THE FILLING
350 g blackcurrant jam
■ Rub the butter into the flour until it resembles breadcrumbs. Add the rest of the ingredients and mix until the dough sticks together, then turn onto a work surface and bring the dough together with your fingertips. Cut 150g of the dough, wrap each piece separately and place in the refrigerator for 40 minutes.
■ Preheat the oven to 170°C/Gas 3. Grease the base of a 30x20x2cm baking tray. Use two sheets of baking paper a little larger than the tray and roll out the larger piece of dough between them to roughly the size of the tray. Remove the baking paper on top and place the other sheet together with the dough in the tray. Press with your fingertips until the dough fits the base, prick it with a fork and place in the refrigerator. Use the same method to roll out the smaller piece of dough. Cut it into 2cm wide strips. Take the pastry base out of the refrigerator and spread the jam
