I work with the coolest people. One of them is a Romanian mother of two, with whom I joke that we'll open a pastry shop together when academia doesn't work out. She makes an array of delicious desserts on a semi-regular basis (though I'm not sure where she finds the time), including a many-layered dobosh torte, walnut bars, and these. Matt has always been partial to anything resembling a linzer torte, so I asked for the recipe. We're planning to have a baking session sometime where I can learn all her secrets. She's also on my committee, which is awesome.
Dough
- 2 2/3 c. flour
- 2 sticks butter
- 1 1/3 cup sugar
- zest and juice of one lemon
- 4 yolks
Filling
- 2 1/2 cups frozen raspberries
- 1 1/2 cups sugar
- Combine the flour and sugar and zest in a both. Cut in the butter until the mixture is like coarse sand. Stir in the yolks and lemon juice until the dough just holds together. It should be dry, but should hold together when pressed.
- Divide dough into 2/3 and 1/3 and form into discs. Wrap tightly and refrigerate for at least an hour.
- For the filling, bring the raspberries and sugar to a boil in a medium saucepan. Boil for 5 minutes, stirring occasionally, until thick and jam-like. Remove from heat.
- Preheat the oven to 350F
- When the dough is chilled, take out the 2/3 piece and roll it out to fit a 13"x9" pan. You may have to let it warm up a little before it is rollable. Butter the bottom of the pan and place the dough in it.
- Spread the raspberry filling over the dough, and stick it back in the fridge.
- Take out the remaining 1/3 of the dough. Roll it to about 10"x5" and cut into 1/2-inch wide strips. Take the pan back out of the fridge and layer the dough strips in a lattice pattern. You don't have to weave them. The angle and frequency of the lattice strips will depend on how you rolled and cut the top dough.
- Bake for 35 to 40 minutes until the top is slightly browned and the jam is bubbly. Cool completely before cutting into squares.
Making the lattice top
