Return to Content

Alexander Torte

Alexander Torte
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 2 to 3 dozen squares

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.



  • 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.
Updated Thursday, May 26th, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111