Linzer Pastry Base for any Fruit Filling

In Audrey's hand written cookbook she titles this "Linzer alap akarmilyen lepihyhez".

Ingredients

1¼ cups flour

⅓ cup castor sugar

200 grams butter

3 egg yolks

Method (as for shortbread)

Preheat oven to 150C

Beat butter until light and creamy.

Add egg yolks and mix well.

Add sugar, beating a few minutes until incorporated.

Gradually add flour beating on low speed until almost combined.

Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into two equal portions.

Bake the bottom of the pie.

Filling

When cold, spread thinly with smooth apricot jam and sprinkle liberally with cake crumbs.

Place on this any fruit – drained and pitted sour cherries or fresh apricot halves or drained stewed apples. Sprinkle with plenty of sugar and cinnamon.

Coarse grate the second half of the pastry onto the top of the pie.

Bake for approximately 45 minutes.

Margaret’s Shortbread (as an alternative)

Ingredients

250 grams butter

1 cup castor sugar

4 cups flour

3 to 4 eggs

1 teaspoon vanilla

2 ½ teaspoons of baking powder

Method

Rub flour butter and baking powder together.

Beat eggs, vanilla and sugar.

Add to flour.

Use as replacement for the shortbread in the above recipe.