Linzer torte

Linzer torte

Linz jam tart

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Linzer torte, named after the town of Linz on the River Danube, is made in many parts of Austria. It is distinguished by its unique pastry made with ground nuts, either almonds or hazelnuts, and spices. This pastry is arranged in lattice strips over a jam filling, either plum or raspberry. Serve Linzer torte plain or dusted with icing sugar.

Ingredients

Quantity Ingredient
150g plain flour
55g caster sugar
2 teaspoons cocoa powder
1/2 teaspoon cinnamon
pinch ground cloves
1/2 teaspoon baking powder
pinch salt
125g ground almonds
125g butter
milk or kirsch
475g raspberry or plum jam
egg, beaten, to glaze
icing sugar, sifted, (optional)

Method

  1. Sift flour, caster sugar, cocoa, cinnamon, cloves, baking powder and salt into a mixing bowl. Add ground almonds. Rub in butter, which has been cut into small pieces, and mix lightly with your fingertips to a dry dough, adding milk or Kirsch if necessary. Wrap dough in foil and chill for at least 30 minutes.
  2. Divide dough; roll out two-thirds and press onto bottom of a greased 18 cm springform tin. Spread jam on top. Roll out remaining dough, cut into 1 cm wide strips and arrange in lattice fashion on top, using the last one as an edging around the tart. Press down lightly and chill for 30 minutes.
  3. Remove tart from refrigerator, brush with beaten egg and bake in a preheated moderately hot oven for 35–40 minutes. Allow to cool in tin. Dust with icing sugar, if desired. Serve with whipped cream.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again