Makes one 10" tart
Torte Dough
8 oz. Almonds
1 c. Butter
3/4 c Sugar
1/4 tsp Salt
1 tsp Cinnamon
1/4 tsp Cloves
1 tsp Lemon zest
1 tsp Orange zest
1 egg
2 tsp Vanilla
1 1/2 c Flour
1 Tbs Cocoa powder
Topping
1 1/2 c Raspberry jam
1 Tbs Lemon juice
Finely grind up the almonds. In a medium bowl combine the salt, cinnamon, cloves, flour, and cocoa powder.
In a large bowl cream the butter and the sugar. Add the egg, vanilla and the zest and mix. Add the flour and any ingredients that are left and mix.
Divide the dough into two pieces, one double the size of the other. Form the larger of the two into a ball and flatten into a disk. Roll the smaller of the two into a sausage shape.
Wrap the dough in plastic and chill for a half hour.
Preheat the oven to 350.
Roll out the larger dough on a floured surface until it is large enough to fill the tart pan. Transfer to the tart pan and press the dough into the sides and bottom.
Mix the raspberry and the lemon juice and fill the tart taking care that the jam doesn't touch the edges of the pan. Take the remaining dough and roll into 1/2 inch ropes. Make a lattice on top of the raspberry jam, making sure the ends of the lattice are pushed into the dough at the edges.
Bake for 30 minutes or until the crust begins to brown. Cool.