I visited Austria many times with my parents as I grew up very close to the Austrian border. This recipe it’s my version of a Linzer torte, from the Austrian city of Linz, a delicious jam tart with a soft and fragrant pastry. It brings me memory of coffee shops and patisseries, coffee served with whipped cream and thick slices of cake. Enjoy it!
Raspberry Crumble slice
175g plain flour
50g ground almonds
85g caster sugar
140g cold butter, diced
1 tbsp milk
1 tsp cinnamon
½ tsp ground cloves
8 tbsp raspberry jam
2 tsp caster sugar
Heat oven to 200C/180C fan/gas 6.
Line a 21 or 22cm square, shallow baking tin with baking parchment.
Put the flour, ground almonds and sugar in a bowl with the butter and rub in until fine crumbs form.
Stir in the milk, cinnamon and cloves.
Tip two-thirds of the mixture into the tin and press down evenly.
Bake for about 15 minutes.
Stir the jam in a bowl to loosen a little, then spread over the base.
Crumble over the remaining mixture and bake for 10-15 mins more until the topping is golden.
Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.