for 12 pieces

Rhubarb and strawberry jam

150 g	rhubarb, cut into cubes
150 g	strawberries, cut into cubes
1 tbsp	lemon juice
¼ tsp	bourbon vanilla powder
150 g	preserving sugar (Coop)

Pastry

200 g	butter, soft
200 g	icing sugar
1 pinch	salt
2	eggs
1	organic lemon, use grated zest only
200 g	ground almonds
200 g	white flour
½ tsp	bourbon vanilla powder

To shape

6 tbsp	white flour
1	egg, beaten

How it's done

Rhubarb and strawberry jam

Mix the rhubarb, strawberries, lemon juice, vanilla and preserving sugar in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins., leave to cool.

Pastry

Place the butter in a bowl, mix in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest. Mix the almonds, flour and vanilla, stir into the egg mixture. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 2 cm.

To shape

Stir the rhubarb and strawberry jam until smooth, spread over the pastry base leaving a gap of approx. 2 cm all the way around.

Mix the remainder of the pastry with the flour, knead briefly, roll out on a lightly floured surface to approx. 4 mm thick. Cut out hearts using cutters, place on top of the jam, brush the pastry hearts with egg.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzer torte onto a cooling rack and leave to cool.

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