Yield: One 10-inch Torte – 8 portions
Degree of difficulty: Moderately difficult
Prep Time: 45 minutes
Bake Time: 45 minutes
Total Time: 90 minutes
1 ½ cup (195 g) Wholesome Flour
2 cups (210 g) Almond Flour
⅔ cup (135 g) Granulated sugar
1 teaspoon (4 g) Cinnamon
¼ teaspoon (1 g) Ground cloves
½ teaspoon (2 g) Kosher salt
½ teaspoon (2g) Baking powder
½ teaspoon (2g) Kosher salt
Zest of one lemon grated on a rasp grater
15 tablespoons (200 g) Butter, cut into small cubes or grated
2 each (40 g) Egg yolks
1 teaspoon (5 g) Vanilla extract
18oz jar (510 g) Raspberry preserves
Toasted sliced almonds (optional)
Powdered Sugar (optional)
- Preheat oven to 350°F with rack positioned in the center.
- Finely dice butter and place in your refrigerator.
- Combine all dry ingredients (except powdered sugar) in a food processor or mixing bowl.
- In a separate bowl, beat egg yolks and vanilla extract together.
- Add butter to flour and if using a food processor, pulse until the mixture resembles a coarse meal. If making in a bowl, use a pastry cutter to cut the butter into the flour again, until a coarse meal texture is reached.
- Add yolk mixture and mix until a cohesive dough develops.
- Divide dough in half and press each half into a 1/2-inch-thick disk. Wrap each disk in plastic film.
- Refrigerate dough for at least an hour or up to overnight.
- Roll one disk between two sheets of parchment paper into a circle ¼-inch thick and about 11-inches in diameter.
- Peel one sheet of parchment away from dough and replace it, flip dough over and peel the other sheet off.
- Place dough into a 10-inch fluted, 2-piece tarte mold. Gently press dough into the mold. Don’t worry if dough tears or has holes, just patch them back together and press to seal. Trim excess dough from the circumference of the tarte mold with a paring knife and reserve.
- Line interior of torte shell with parchment paper or foil and fill with pie weights or dried beans.
- Blind bake shell for 20 minutes, then remove pie weights and parchment and continue baking an additional 15 to 20 minutes or until golden brown.
- While the shell is blind baking, roll the second disk of dough in the same manner and to the same dimensions as the first. Place dough into the freezer to firm.
- Once shell is baked, remove pie weights and parchment liner. Spoon raspberry preserves into center of tarte shell. Use a small offset pallet knife to spread the preserves into an even, flat layer.
- Remove remaining dough from freezer and peel off the top layer of parchment.
- Use a knife or fluted pastry wheel to cut 10 strips of dough about ¾-inch wide. Return to the freezer for a few minutes to re-solidify.
- While dough is frozen, intertwine the sticks of dough in a lattice pattern over the top of the raspberry preserves. If dough sticks break, don’t worry, just match them as best you are able and mend together. As an alternative to weaving a lattice, you can use decorative cookie cutters to cut dough and place over the preserves.
- Press edges of the lattice into dough lining the tarte shell. Trim the excess with a paring knife.
- Place torte mold on a baking sheet and then bake in the center of your oven for 45 minutes or until the dough is a deep golden brown.
- Remove torte from the oven and allow to cool.
- Garnish with sliced almonds and powdered sugar if you desire.
- Carefully remove the outer ring of the tarte mold and cut the torte into eight wedges.