*  Exported from  MasterCook  *
                            LINZER  APPLE  TORTE
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  c.            all purpose flour
    1      c.            ground hazelnuts (filberts) or
                         almonds -- (about 5 oz.)
      1/3  c.            sugar
      1/4  tsp.          ground cinnamon
      1/2  c.            margarine or butter
    1                    beaten egg
      1/4  c.            margarine -- or butter
    2      lb.           apples or pears -- peeled, cored
                         and sliced -- (6 c.)
    1      tbsp.         lemon juice
      1/3  c.            sugar
    2      tbsp.         all purpose flour
      1/8  tsp.          ground nutmeg
      1/2  c.            red raspberry preserves -- melted*
                         Sugar -- (optional)
   CRUST:  In a mixing bowl, stir together the 1 1/2 cups flour,
  hazelnuts, the first 1/3 cup sugar and cinnamon.  Cut into the 1/2
  cup margarine or butter until mixture resembles small peas.  Add
  egg, stirring to blend well.  Reserve 1/4 of the rust.  Press the
  remaining crust onto the bottom and 1 1/4 inches up the sides of a 9
  inch springform pan; set aside.  In a large saucepan, melt the 1/4
  cup margarine or butter; add apples and lemon juice.  Cook, stirring
  gently, for 3-5 minutes or until apples are barely tender.  Remove
  from heat.  In a bowl stir together the second 1/3 cup sugar, the 2
  tablespoons flour, and nutmeg; stir into apple mixture.  Spread
  mixture in the crust.  Bake at 375 degrees for 35-40 minutes or
  until crust is brown.  Cool on a rack.  If desired, cover and store
  at room temperature for up to 24 hours.  Or, cover and chill for up
  to several days.  Meanwhile, form reserved crust into a ball; roll
  1/8 inch thick.  Cut into 1 1/2 inch star shapes (about 10 stars
  total).  Transfer stars to a baking sheet.  Sprinkle with sugar. 
  Bake at 375 degrees for 5-6 minutes or until light brown; cool.  If
  desired, store in a tightly covered container at room temperature
  for up to several days.  At serving time, remove pan sides from
  torte.  Spread melted preserves over top of torte.  Top with baked
  pastry stars.  Let stand until preserves set up.  Makes 8-10
  servings.  *To microwave melt preserves: place preserves in a
  microwave-safe dish.  Micro-cook, uncovered on 100% power (high)
  about 30 seconds or until melted
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