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.

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