Mince Pie Linzer Torte
A delicious and beautiful torte. Try this Mince Pie Linzer Torte from the Dairy Diary.
Plain flour 150g (5oz)
Ground cinnamon ½ tsp
Unsalted butter 75g (3oz)
Ground almonds 50g (2oz)
Caster sugar 50g (2oz)
Lemon 1 small, finely grated zest and juice
Eggs 3 medium, yolks only
Vegetarian mincemeat 300g (11oz)
Eating apple 1, cored and grated
Whole milk 1 tbsp
Whipped cream to serve (optional)
Sift flour and cinnamon into a bowl and rub in butter until mixture resembles breadcrumbs. Stir in almonds, sugar and zest. Mix in 2 yolks and enough lemon juice and water to make a firm dough. Wrap in clingfilm and chill for 30 minutes.
Grease a 20 x 4cm (8 x 1½in) loose-bottomed flan tin. Knead dough to soften. Slice off 75g (3oz) for decoration, then roll out remaining dough on a floured surface to fit tin. Neaten edges.
Mix mincemeat and apple; spread over base of pastry. Roll out reserved pastry on a floured surface to a rectangle measuring 18 x 10cm (7 x 5in); cut into 10 strips and lay across filling in a lattice. Tuck ends between filling and case; chill for 30 minutes.
Preheat oven to 190°C/170°fan/Gas 5. Mix remaining yolk with milk and brush over lattice and edges. Put on a baking tray and bake for 40 minutes until crisp. Cool for 20 minutes in tin before easing out. Serve warm or cold with whipped cream, if you like.