1. Preheat oven to 350 F. Spread oats and almonds on a baking sheet. Toast, turning occasionally, for about 5 minutes. Cool completely.
2. In a blender or food processor fitted with a metal blade, process oats and almonds until finely ground.
3. In a large bowl, combine oat mixture, flour and sugar, mix well.
4. Using a pastry blender or 2 knives, cut in butter until coarse crumbs form. Add egg, lemon zest and almond extract, stirring, until a dough forms. Shape dough into a disk, wrap in plastic wrap and chill for 2 hours.
5. On a floured baking sheet, using a floured rolling pin, roll one third of the dough into a 11-inch round. Chill on baking sheet for 30 minutes.
6. On another floured baking sheet, using a floured rolling pin, roll remaining dough into a 12 inch round. Chill on baking sheet for 10 minutes.
7. Fit smaller dough round into a 10 inch tart pan, fill with jam.
8. Cut remaining dough into 1/2 inch wide strips. Arrange strips in a crisscross pattern over jam. Trim strips flush with crust and press to adhere.
9. Bake until golden, about 30 minutes. Place torte on a wire rack and cool completely. Sprinkle with confectioners' sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 12|
|Calories from Fat: 94 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 38mg||12 %|
|Sodium 16.9mg||1 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 34.8g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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