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Mince Pie Linzer Torte

Mince Pie Linzer Torte

A delicious and beautiful torte. Try this Mince Pie Linzer Torte from the Dairy Diary 2021.



Mince Pie Linzer Torte

Ingredients

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)

Instructions

1

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.

2

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.

3

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.

4

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.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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