Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Preheat oven to 350.
  • Combine almonds and sugar in processor and chop finely then transfer to medium bowl.
  • Combine butter and cinnamon then mix into almonds.
  • Transfer to a spring form pan.
  • Using plastic wrap as aid press almond mixture firmly 2” up sides and then over bottom of pan.
  • Freeze 15 minutes then place pan with crust on cookie sheet and bake 20 minutes.
  • If crust sides slip press back in place with back of fork then transfer to rack and cool completely.
  • Melt strawberry preserves in heavy small saucepan.
  • Pour into cooled crust and spread to cover bottom then cool.
  • Soften sorbet slightly and spread in pan then freeze until firm.
  • To make sauce combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan.
  • Scrape in seeds from vanilla bean then add pod and simmer 5 minutes.
  • Add remaining sugar and stir to dissolve then add rhubarb.
  • Bring to boil then reduce heat and cover then simmer 8 minutes.
  • Add frozen strawberries and bring to a simmer then cool.
  • Cover and refrigerate until well chilled.
  • Remove vanilla pod from sauce then cut between crust and pan sides with small sharp knife.
  • Remove pan sides then spoon 1/2 cup sauce over center and mound fresh berries in center.
  • Garnish with fresh mint sprigs then cut torte into slices and serve with sauce.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes