MATT TEBBUTT’S WEEKEND PROJECT

A sweet treat from the Saturday Kitchen host

Matt’s apricot linzer-inspired torte

‘This is my take on a classic lattice-topped tart that can be found in every bakery throughout Austria. I prefer to use apricot jam rather than the traditional redcurrant in mine – it’s a touch sweeter.’

SERVES 10-12 PREP 25 mins plus 1 hr chilling COOK 25 mins MORE EFFORT V

175g plain flour, plus extra

for dusting pinch of ground cinnamon pinch of ground cloves

40g caster sugar

115g unsalted butter, softened

2 egg yolks, beaten

380g apricot jam

6 tbsp raspberry jam

½ lemon, zested and juiced

8-12 whole blanched almonds custard or single cream, to serve

1 To make the pastry, put the flour, spices and sugar in a mixing bowl. Rub in the butter using your fingertips until the mixture has the consistency of breadcrumbs. Add the egg yolks, mixing well with a wooden spoon to just bring the pastry dough together. Or, you can use a food processor, then add the egg yolks and pulse to bring the dough together. Wrap the dough and chill for at least 1 hr in the fridge.

2 Heat the oven to 180C/160C fan/ gas 4. Cut off one third of the chilled pastry and set aside to make the lattice top. Lightly dust the work surface with flour and roll out the larger piece of pastry to a 3mm thickness and use it to line a 23-25cm tart tin. Make the lattice for the top by rolling out the reserved pastry on a floured surface to a 3mm thickness. Cut it into 12 strips of 25cm long and about 1cm wide.

3 Use the apricot jam to fill the pastry case and lay the pastry strips over the top, one by one, to form a neat lattice pattern. Trim the edges. Put the raspberry jam in a bowl with the lemon zest and juice, mix well, then transfer to a piping bag fitted with a plain nozzle. Pipe the jam into alternate squares of the lattice top. Place an almond on each square of the lattice. 4 Bake for 25-30 mins, or until the pastry is crisp and golden brown. Leave to cool in the tin. Serve the torte in slices with custard or cream.

PER SERVING (12) 261 kcals • fat 10g • saturates 5g • carbs 41g • sugars 29g • fibre 1g • protein 2g • salt 0.1g

Recipe adapted from Weekend by Matt Tebbutt (Quadrille, £22). Matt is a regular host on Saturday Kitchen Live on BBC One.