When I turned 21, my mother Ruth Schachter (née Nisse) sent me a file of her favourite recipes that she had carefully typed out on her manual typewriter. I treasure and still have this lovely collection. In it, there were three versions of this wonderful European dessert: a nut crusted, lattice-topped tart filled with raspberry jam. I eventually combined all three recipes and came up with one that even my mother admits is tops. Both my daughters bake this – to rave reviews. Serve in narrow wedges – this is rich and a little goes a long way – with a spoonful of vanilla ice cream, thickened yogurt or whipped cream. It is a winner! Notes: I give you a choice in size and shape of pan. A springform pan will work but I use a non-stick 8-inch (20 cm) or 9-inch (23 cm) fluted tart pan because the fluted edge is attractive. It must be a good quality non-stick pan with a removable bottom. The raw dough is sticky and soft – it’s important to handle it with floured hands and put some flour on the counter when making the lattice.
1¼ cups (6 oz/175 g) roasted unsalted whole unblanched almonds (skins on)
¾ cup butter (1½ sticks), at room temperature
½ cup granulated sugar
2 egg yolks (reserve 1 white)
1 tsp grated lemon rind
1 tbsp fresh lemon juice
1 cup all-purpose flour
1 tbsp cocoa powder
½ tsp ground cinnamon
Pinch ground cloves
About 1 cup good quality raspberry jam
Icing sugar for dusting
In food processor, chop almonds, pulsing with on/off motion, until they resemble fine crumbs.
In standing mixer or in large bowl using electric mixer, cream butter and sugar until light and fluffy. Add egg yolks, lemon rind and lemon juice. Mix until smooth.
In separate bowl, combine flour, cocoa, cinnamon, cloves and chopped almonds. Stir into butter mixture to form soft dough. Gather dough into ball with floured hands (it will be sticky), wrap in plastic wrap and refrigerate at least 1 hour or overnight. Bring to room temperature about 1 hour before using.
Preheat oven to 350F.
Grease the bottom and sides of a non-stick 8-inch (20 cm) or 9-inch (23 cm) fluted tart pan. With floured hands, evenly pat two-thirds of dough onto bottom and about 1¼ inches up sides. Carefully spread jam over dough.
On floured surface, roll remaining dough into circle about ¼ inch thick. Cut into strips and arrange in lattice on top of jam, pressing edges into edge of torte. (If strips break, simply press them back together.)
In small bowl, lightly beat reserved egg white. Brush strips and edges of torte with egg white.
Bake in centre of oven about 40 to 45 minutes or until crust is well browned and jam is bubbling. Cool completely in pan on rack. Remove sides of pan. Dust with icing sugar by rubbing through sieve with spoon.
Makes 8 to 10 servings.
