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Liner Torte #2

This is my favorite. Must be all the butter. LOL
1 lb. butter
1 1/2 cup sugar
2 tsp. vanilla
1 egg
1 1/2 cups grated pecans
4 1/2 cups flour
2 (8 oz.) jars raspberry preserves

Blend softened butter with sugar, vanilla, egg. Add flour a little at a time, gradually add grated pecans. Pecans can be chopped in food processor. Make dough into 2 balls. Refrigerate for about 30 minutes. Roll one ball out on floured board. Crust should be 1/4 to 1/2 inch thick. If dough is to soft, refrigerate for a while longer. Place dough into a 12 inch round flan pan that has a removable bottom. Put jam on top of crust. Roll out remaining dough. Cut into strips and make a lattice top. Bake at 325°F for 60 minutes. When slightly cool, lift bottom out of pan. Sprinkle with powdered sugar. This makes a large torte.
NOTE: All ovens are different so check after 45 minutes or so.
Pat So Cal


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