Difficulty:[usr 2]
Prepare the dough::cut the cold butter into small cubes. Put the ingredients in the bowl of a robot, mix for 30 seconds. Put the dough on a floured surface and form a ball, then chill for 2 hours.
Meanwhile, combine the raspberries, vanilla and sugar in a saucepan. Cook for 10 minutes. At the end of this period, remove them from the heat and leave to cool.
Preheat the oven to th 6-7 (210°C).
Butter a 24cm tart pan. Put a third of the dough in the fridge. Roll out the remaining two-thirds between two sheets of parchment paper to a thickness of about 4-5mm. Prick the bottom with a fork. Garnish with raspberries. Pick up the pastry trimmings and roll them out with the remaining third of the pastry to a thickness of 2 mm. Cut strips of about 1 centimeter and place them in a trellis on the raspberries. Press the ends of the strips lightly. Bake for 35 minutes
Take the Linzer Torte out of the oven and let it cool before unmolding.
You can also glaze it with a little reduced raspberry juice.
The Idea:the amount of ground almonds in the dough makes it tricky to work with. That is why it is advisable to spread it between two layers of parchment paper.
