SmartPoints® value per serving
1 hr 5 min
Linzertorte is a must-have at Christmas in Austria. Our spin on this classic doesn’t have the usual pastry lattice and is loaded with extra juicy, fruity topping instead
Plain White Flour
70 g, 55g + 1 tbsp for decoration
115 g, unsalted
Moroccan Almond Extract
Frozen Mixed Berries
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the flour, 40g icing sugar, butter and almond extract in a food processor. Pulse to combine, breaking up the butter into pea-size pieces.
- Pour the flour mixture into a 29cm x 19cm ungreased rectangular baking dish. Smooth out into an even layer and tap with the back of a spatula to form a crust. Bake for about 20 minutes, until the crust just starts to turn golden.
- Meanwhile, put the jam and frozen raspberries in a pan over a medium heat. Cook for 3-5 minutes, stirring occasionally, until the jam is runny and the raspberries have thawed.
- When the crust is ready, pour the raspberry mixture over the top and smooth into an even layer. Bake in the oven for 20-25 minutes, until set.
- Remove from the oven and leave to cool in the dish until just warm. Cut into 24 squares, remove from the dish and place on a wire rack. When the raspberry bars are completely cool, add a fresh raspberry to each one and dust with the remaining icing sugar.
Redcurrants, blackcurrants or even cranberries work well on these open-faced pastry squares