Linzertorte

Pastry

• 100 g ground almonds
• 100 g icing sugar
• 2

Mix the almonds, icing sugar; cinnamon and water into the softened butter. Mix in the flour without overworking the dough. Wrap in clingfilm and chill for 30 minutes.

For the jam, cook the berries with 225 g sugar until reduced and pulpy. Mix the remaining sugar and pectin and add to cooked the fruit. Bring to a rolling boil, remove from heat and allow to cool.

Line a 23 cm flan