I have renamed this dessert for my mother Lynn who passed this recipe onto me. With a few modifications from the original I offer you…
Passover Linzer Torte
1/2 cup matzo cake meal or matzo meal
1/2 cup potato starch
1/2 cup butter, cut into tablespoons
1/2 cup canola oil
1/2 cup granulated sugar
1 cup almond meal (ground almonds)
1/2 tsp cinnamon
1 large egg
1 jar raspberry jam or preserves (about 16 oz)
Preheat the oven to 325 degrees F.
Combine cake or matzo meal with potato starch in the bowl of a food processor. Pulse several times to combine and to further crush the matzo meal. Add the butter and pulse to combine, then add the canola oil, sugar, cinnamon and egg. Process till well blended. The dough will be very sticky.
Spread 2/3 of the dough onto the bottom and sides of a 10″ tart pan (one with a removable bottom). You may want to wet your hands as you work with the dough.
Spread the entire jar of preserves over the dough in the tart pan.
Place the remainder of the dough into a plastic baggie. Cut off a corner of the baggie and pipe the remaining dough over the jam in a lattice pattern.
You may want to put a piece of foil under the tart pan while baking as sometimes the batter leaks a bit.
Bake for 1 hour and 15 minutes. Cool before serving.