wultrude's german hazelnut linzer torte

How To Make wultrude's german hazelnut linzer torte

• Step 1
  Pre-heat oven to 350oF/170oC and well grease a large 26cm/10" spring form cake tin (mine is square). Line base of tin - place baking paper on the base and cover with the "opened" sides and close over the base ensuring the baking paper is secure. You will have overhang protruding from the sides of the tin.
• Step 2
  In a large bowl - add all the pastry ingredients and use a paddle attachment to blend well. Separate into 2 - the base and top. The base should be 2/3's of the dough leaving 1/3 for the lattice topping. You can also use your food processor for super fast pastry. Pat the larger of the two into then base. Top with jam that was lightly warmed for ease of spreading.
• Step 3
  Roll out remaining pastry and cut into 2cm (just shy of an inch) widths to create a lattice affect. Position lengths of pasty over the jam to create lattice - this is harder than I expected. Mix egg white with milk and use a pasty brush to cover. Bake for 40 mins in the pre-heated oven. Allow to cool before removing from tin. Hot jam is like lava!
• Step 4
  Torte will keep for up to 3 days in a tupperware style container - don NOT store in the fridge.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!