Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced.
2.Sift flours and spices into medium bowl, add almonds and sugar; rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and enough of the water to mix to a firm dough. Knead dough on floured surface until smooth.
3.Roll two-thirds of the pastry thinly between sheets of baking paper, large enough to fit 23cm flan tin. Lift pastry into tin, ease into base and side; trim edge. Spread base with jam.
4.Roll remaining pastry between sheets of baking paper, cut into 1cm strips. Arrange pastry strips in a lattice pattern over jam.
5.Bake torte about 45 minutes or until pastry is lightly browned. Serve torte warm or cold.
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