Linzertorte - reputed to be the oldest known 'cake' in the world

Linzertorte is a holiday classic in Switzerland, Germany, Austria and Hungary. The oldest known recipe for this famous torte is dated 1653. I was inspired to make one for a couple of reasons:
a) I had in my pantry a jar of raspberry/red currant preserves, purchased at a recent Christmas bazaar; this is a key ingredient in Linzertorte.
b) My friend George had given me a subscription to a brilliant food magazine last Christmas called Cuisine; it comes all the way from New Zealand and in this year's November issue, (describing " The Perfect Kiwi Christmas"), I found an easy recipe for Linzertorte.

The version that I present to you here is a combo of the Cuisine recipe and a recipe in the 'Holiday 2007' edition of the magazine called Cook's Illustrated.

Pastry Ingredients:
- 1 cup of hazelnuts, ground
- 1/2 cup of blanched almonds, ground
- 1/2 cup plus 2 tablespoons of sugar
- 1/2 teaspoon salt
- 1 and 1/2 cups of flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon of allspice
- 12 tablespoons (1 and 1/2 sticks) of butter cut into small cubes
- 1 egg
- 1 teaspoon vanilla extract
- finely grated zest of one lemon

Filling Ingredients:
- 1 and 1/4 cups of raspberry or currant or raspberry/currant preserves
- 1 tablespoon of freshly squeezed lemon juice

Glaze Ingredients:
- 1 tablespoon of heavy cream
- 1 and 1/2 teaspoons of sugar

Preheat oven to 350 degrees F. Pulse together all of the dry ingredients, the butter and the lemon zest in a food processor until the mixture resembles breadcrumbs. Add the egg and vanilla and pulse until combined. Remove the dough from the bowl of the food processor and form into 2 balls, one slightly larger then the other. Wrap in plastic wrap and allow the dough to rest for 20 minutes in the fridge. Roll the larger ball to an even thickness to line an 11 inch flan pan with a removable base. Spoon the fruit and lemon juice filling on top of the base. Roll the smaller ball of dough and cut into strips 1-2 centimetres wide. Place the strips at even intervals over the fruit. Roll any remaining pastry into a "rope" and press around the edge of the tin to seal the filling in the torte. Gently brush the strips on top of the torte with cream and sprinkle with sugar. Bake until golden brown, about 50 minutes.

Editorial Note: You will recall that I do not have a food processor; instead, I used a coffee grinder to grind the nuts. (I also used walnuts instead of hazelnuts). I used my pastry cutter to make the pastry and used a 9 inch flan pan rather than the recommended 11 inch pan. The crust was therefore thicker and required more baking than the recipe called for; the final product looked a little clumsy but tasted great. (Remember, perfectionism impedes progress). If you don't have raspberry or red currant preserves, use whatever fruit you like. The Cuisine recipe used plums and cranberries cooked with sugar until jammy.