Alexander Torte

From Very Berry Premium Cookbook

Fruit Recipes | Pies and Pastries Recipes

Yield: 2 to 3 dozen squares

Alexander was called “The Great;” so is this.

• 1 recipe rich pastry, chilled
• 2 tablespoons softened butter
• 1-1/2 cups raspberry jam or preserves

Preheat oven to 250°F.

Roll out chilled pastry dough to form two 10 by 10-inch squares. Spread each square with butter, place on greased and floured baking sheet, and bake about 40 minutes, until golden. Make filling while pastry bakes. Force jam or preserves through sieve, then cook over moderate heat for 3 to 5 minutes, until mixture forms thin puree. Spread mixture on one square of pastry and top with second square.

Icing:

• 2 cups confectioners’ sugar
• 1/4 cup cold water
• 2 teaspoons lemon juice

Combine ingredients, stir until smooth, and spread over warm torte. Cool torte, cut it into squares, and serve.

Rich Pastry:

• 3/4 cup chilled butter
• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 egg

Combine chilled butter, flour, and sugar in bowl. Cut with two knives or pastry cutter until mixture resembles coarse meal. Beat in egg, and work mixture with fork or fingers until smooth. Shape into ball, wrap, refrigerate 1 hour or until firm. Then roll out on floured surface and proceed as recipe directs.

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