Description
A seasonal treat featuring a buttery, nutty crust filled with tart cranberry filling and topped with a lattice design.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups fresh cranberries
- 1 cup sugar (for filling)
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla, mixing well.
- Combine the flour, almonds, salt, and cinnamon; gradually stir into the creamed mixture.
- Set aside a portion of the dough for the lattice; press the rest into a greased tart pan.
- In a saucepan, combine cranberries, sugar, and lemon juice; cook until cranberries burst. Spread over the crust.
- Roll out the reserved dough and create a lattice over the cranberry filling.
- Bake for 45-50 minutes or until golden brown.
- Let cool before serving.
Notes
- Serve with whipped cream for an extra touch.
- This torte can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg