- 125g (5 oz) plain flour
- 1/2 tsp ground cinnamon
- 1 tsp instant coffee powder
- 50g (2 oz) ground hazelnuts
- 75g (3 oz) butter
- 65g (2 1/2 oz) caster sugar
- finely grated rind of 1/2 lemon
- 2 egg yolks or 1 whole egg, beaten
- Filling:
- approx. 5 heaped tbsp (275g - 10 oz ) raspberry jam or fresh raspberries with 2 tbsp sugar
- To Glaze:
- 1 egg white, beaten
- caster sugar
This open tart, which is a speciality of the town of Linz, is made with a spiced pastry. It is commonly filled with raspberry jam but it is even more delicious made with fresh raspberries and served with Schlagsahne (In Germany and Austria this is served with gateau and desserts. Make like Chantilly Cream, then fold in a stiffy beaten egg white).
Sift the flour, cinnamon and coffee into a mixing bowl and mix in the ground nuts. Cut the fat into the flour and rub in to a breadcrumb consistency. Mix in the sugar and lemon rind.
Stir in the beaten egg and knead into a soft dough. Chill for at least 30 minutes. Grease an 18-20 cm/7-8 inch pie plate. Roll out the dough into a round, put into the plate and with floured fingers work it out until it lines the plate, about 1/2 cm / 1/4 inch thick. Trim the edges neatly. Work up the trimmings and roll out to 1/2 cm / 1/4 inch thick and cut into narrow strips.
Prick the bottom of the pie and spread with raspberry jam or crushed fresh raspberries sweetened with caster sugar. Lay the strips of pastry across the filling in a lattice pattern. Trim the ends and press them into the edge of the pie. Brush the pastry with beaten egg white and dust with caster sugar. Bake in a preheated moderate oven at 180°C/350°F, Gas Mark 4 for 40 minutes or until set. Serve cold in the pie plate or lift out when cold.
