When you need comfort...

Things don't always turn out the way we expect them to, do they? For instance, as a child, between many other things, I wanted to grow up to be Indiana Jones. Well, let me tell you, even if sometimes I do wear a hat, I still have no skills with that kind of whip (though, thinking about it, I'm not too bad with a kitchen whip) and I don't get chased by giant boulders on a daily basis.
So when my holidays plans got cancelled due a strike, dissapointment was in order. Anything keeping me away from my favorit city and a great concert can hardly be seen as positiv. But nevertheless, I was, and still am, on holidays. So I'm trying to make the best out of it.

As much as I try to make things out of the ordinary, in order to feel like I'm actually on holidays, when I got to my kitchen and kitchen books, I suddenly had a craving for something very familiar: the linzertorte.
I guess we can say it's some sort of jam tart, very traditional from around here. But I've recently seen an italian dessert that looked a bit similar, so I'm guessing many countries have their own version of it.
A version of the recipe has been published in a recent number of Saveurs magazine, but once again I've taken Betty Bossi's recipe, because unlike air traffic controllers, she has never failed me.

Linzer Torte ( based on "Betty Bossi Back Buch")

For 1 Tart

250gr of Butter, at room temperature
200gr of Sugar
3 Eggs
200gr of Almonds, grounded
50gr of Chocolate, gratted
1/2 a Lemon, zested
1 Teaspoon of Kirsch (Cherry Liquor)
1/2 a Teaspoon Cinnamon
1/2 a Teaspoon Cloves, grounded
1/2 a Teaspoon of 4 spicies 
1/2 a Teaspoon Salt
200gr of Flour + 3 Tablespoons
200gr of Raspberry Jam

Whisk the butter and the sugar together until it's white and creamy, than add 2 eggs, the almonds, the grated chocolate, the lemon zest, the Kirsch, and the all the spicies. Combine well.
Add gradually the flour, until you have a dough. Take 3/4 of the dough and roll it out to place it in a tart or pie dish that you have buttered.

Preheat the oven to 200°C.

Fill the pie up with the raspberry jam. Take the rest of the dough and add 3 tablespoons of flour, combine well and roll out to cut out the stripes that will cover the pie. You'll need about 10 stripes, 5 for each way, about 1cm thick.
Place them in a checkered pattern on the jam. Use the remaining egg to make an egg wash, and brush the dough with it. Place it in the oven for about 45 minutes.

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