Recipe: Linzertorte Tart

1 In a saucepan, pour your 10.5 oz (300 g) of raspberries, your sugar and your lemon juice. Let cook for about 5 minutes until it becomes compote, then remove from heat. In a bowl, pour your 10.5 oz (300 g) of raw raspberries sprinkled with a little liqueur if you wish, then mix quickly into your compote. When everything is cold, cover with film and put in the fridge overnight.

2 In a large bowl, pour the flour, almond powder, cinnamon and salt. Mix well then make a well in the center and in this small well pour your egg yolks, your sugar, the soft butter and the dash of rum. Then, with your clean hands dusted with flour, knead by gradually incorporating the flour into the central mixture until you have a nice homogeneous ball. Wrap it at this point in plastic wrap, into the fridge for the night.

3 The next day, turn on your oven to 200° (6+).

4 Roll out your dough, it should be 5 mm thick, then place it on your tart pan and let it overhang by about 2 cm. With the rest of the dough, make another ball.

5 Roll out this ball to a thinner thickness. Then make strips about 2 cm wide the size of the diameter of your tart and a longer one that will form the circumference.

6 On your tart base, pour your raspberry compote, spread well, fold over the edges, then place your strips so they cross over and finish by placing around the long strip made for this purpose. Bake for 35 minutes in the middle of the oven.

7 Remove it and wait about twenty minutes before unmolding it onto a cooling rack if you have one. Normally this delicious tart is served with, in the middle, a large bowl of whipped cream (Chantilly) flavored with vanilla and very cold.