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Linzer Torte
Linzer Torte: spiced hazelnut pastry tart from Linz with redcurrant jam and a lattice top
Linz, the Danube city in Upper Austria, has baked this tart for centuries, and it still fills bakery windows there all year, with extra demand in Advent. It is closer to a soft, crumbly nut biscuit than a pastry: ground hazelnuts, butter, cinnamon and cloves are pressed into the tin, filled with tart redcurrant jam and topped with a lattice. Serve a thin slice with coffee or tea. A common mistake is eating it on the day it is baked; it is much better after two or three days, when the jam soaks into the crumb. Chef's tip: chill the lattice strips on a tray before lifting them on, and they will not tear.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 7 oz plain flour
- 5 ½ oz ground hazelnutslightly toasted, or ground almonds
- 4 oz caster sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp cocoa powder
- 1 tsp lemon zestfinely grated
- 1 pinch salt
- 7 oz cold unsalted butterdiced, plus extra for the tin
- 1 egg
- 1 egg yolk
For the filling and top
- 10 ½ oz redcurrant jam
- 1 egg yolkbeaten with 1 tbsp milk
- 2 tbsp flaked almonds (optional)
- 1 tbsp icing sugar (optional)for dusting
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Method
0/8 doneStep 1: Mix 7 oz plain flour, 5 ½ oz ground hazelnuts, 4 oz caster sugar, 1 tsp ground cinnamon, ¼ tsp ground cloves, 1 tsp cocoa powder, 1 tsp lemon zest and 1 pinch salt in a bowl. Rub in 7 oz cold unsalted butter with your fingertips until it looks like damp sand.
6 minStep 3: Heat the oven to 350°F (300°F fan) and butter a 26 cm tart or springform tin. Press two thirds of the dough into the base and 1 cm up the sides, about 7 mm thick.
6 minStep 4: Spread 10 ½ oz redcurrant jam evenly over the base, leaving a 1 cm border.
2 minStep 5: Roll the rest of the dough between two sheets of baking paper to 5 mm, cut into 1.5 cm strips and chill them flat for 10 minutes. Lay them over the jam in a diagonal lattice and press the ends onto the edge.
14 minStep 6: Brush the lattice and edge with 1 egg yolk and scatter 2 tbsp flaked almonds round the rim if you like.
2 minStep 7: Bake for 40–45 minutes, until the pastry is a deep golden brown and the jam bubbles between the strips. Cool in the tin.
45 minStep 8: Wrap and keep at room temperature for 2–3 days before cutting. Dust with 1 tbsp icing sugar to serve. It keeps a week.
2 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does linzer Torte take?
- About 85 minutes in total: 40 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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