Linzertorte

This is one of my favorite pastries to make. It is traditionally made with almonds and raspberry preserves, but recently I substituted walnuts for the almonds and it was delicious. It's festive looking with the red raspberries peeking out through the lattice crust.

1/2 pound ( 2 sticks ) butter
3/4 cup clover honey
2 teaspoons grated lemon zest
2 eggs
1 1/4 cups finely ground almonds or walnuts
1 3/4 cups whole wheat pastry flour
1/2 teaspoon gournd cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon baking powder
2/3 cup unsweetened raspberry preserves

Makes one 10-inch tart pan

Preheat the oven to 325 degrees.

In a large bowl, cream the butter and honey. Stir in the lemon zest and eggs.

In another bowl, sift the nuts with flour, spices, salt, and baking powder. Pour into the bowl with the butter and honey and mix well.

Butter or oil a 10-inch tart pan. Evenly spread three quarters of the batter into it. Brush a 1/8 -inch layer of raspberry preserves over the top. Place the remaining dough in a pastry bag. Squeeze a ring of pastry around the edges of the tart pan and a lattice pattern on the top.

Bake for 45 to 50 minutes, until the pastry is golden brown and the preserves are bubbling. Serve either warm or cool.

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