Linzer Torte

This is a very easy recipe that doesn’t take much time. preheat oven to 180°C/375°F To make the crust, combine in a mixing bowl:

150 g margarine, melted (2/3 cup + 2 tablespoons)
100g vegan sugar (1/2 cup)
one pinch of salt
lemon peel from half a lemon
1/2 teaspoon ground cinnamon
one pinch of ground cloves
200g (2 cups) hazelnut meal
100g (4/5cup) all purpose flour
100g (4/5 cup) whole wheat flour

Kneed until smooth. Roll out 2/3 of the dough on a floured surface and press into an 23 cm /9 inch tart pan. Set aside.

To make the filling:

1 cup of raspberry jam

Press the jam through a strainer to remove kernels. Then spread the tart crust with the jam.

Use the remaining dough (+ 2-4 more tablespoons of flour if necessary) to decorate the cake:
Roll out the dough on a lightly floured surface (1/2 cm or 1/4 inch thick) and, using a cookie cutter, cut into shapes of your choice. Arrange on top of the tart. (I wanted to make a classical lattice top but this technique doesn’t work well with this dough. If you still want one, yeganyumyum explains how it works)

Bake for 35-40 minutes until the crust is golden and the jam is making bubbles. Remove from oven and let cool.