This gluten-free version of a classic linzer torte is quick and easy: a perfect project for little helpers. Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour
Author: King Arthur Flour
| Hands-on time: | 10 mins. to 20 mins. |
|---|---|
| Baking time: | 60 mins. to 1 hrs 10 mins. |
| Total time: | 1 hrs 10 mins. to 1 hrs 30 mins. |
| Yield: | 1 large torte, about 10 to 12 servings. |
Dough
Filling
Directions
1) Preheat the oven to 350°F.
2) To make the dough: Combine all of the dough ingredients, mixing until smooth.
3) To assemble the torte: Take a bit more than two-thirds of the dough (about 20 ounces) and shape it into a disk about 8″ across. Press the dough into the bottom and up the sides of a 9″ x 1″ removable-bottom tart pan.
4) Spread the raspberry jam onto the dough.
5) Roll the remaining dough into thin logs, and use them to weave a lattice top.
6) Bake the torte for 50 to 65 minutes, or until it’s well browned and the jam is bubbling.
7) Remove the torte from the oven, and cool completely on a rack.
Yield: 1 large torte, about 10 to 12 servings.
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