Once upon a time, (more years ago than I care to calculate), I journeyed to Austria and fell hard for the desserts. Now, whenever I see any kind of "torte," I salivate. And even though chocolate desserts are my favorite, I love sweet treats filled with jams or jellies. And my ultimate jam flavor? Raspberry.
Using the recipe in Mark Bittman's The Best Recipes in the World, I created my own raspberry linzertorte:
Bake the pricked bottom shell:
Fill with seedless raspberry jam and cover with a lattice crust. (Can you tell this was my first lattice crust?)
Bake a little longer and: voila!
When I cut into the torte, I expected the filling to ooze. However, the torte set up firmly and each slice was intact and extremely yummy.
