Linzer Torte
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Linzer Torte
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Linzer torte is a tart of Austrian origin, with a lattice on top, made with redcurrant or raspberry jam, depending on the region.
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Ingredients
- 1¾ cups flour , sifted
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch fleur de sel
- ½ cup butter , diced, then softened
- 1 egg
- ¾ cup almond flour
- ⅓ cup icing sugar
- 14 oz. redcurrant or raspberry jam
- For the decor
- icing sugar
Equipment
- High-sided tart mold , 8 inches / 20 cm diameter
- Pastry wheel
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Instructions
- In a large bowl, mix the flour, fleur de sel, almond flour, cinnamon, ground clove and icing sugar.
- Add the soft butter cut into cubes then mix briefly.
- Add the egg and mix again quickly, until a homogeneous ball of dough forms. The dough should not be kneaded for a long time.
- Wrap the dough in plastic wrap and place it in the refrigerator for 3 hours.
- Preheat the convection oven to 350 F (180°C).
- Remove the dough from the refrigerator.
- Reserve a third of the dough to form the lattice then roll out the remaining ⅔.
- Line a tart mold with high edges and line ⅔ of the dough into the mold.
- Spread the redcurrant or raspberry jam on top all the way to about ½ inch (1 cm) from the edges.
- Roll out the remaining third of dough and, using a serrated wheel, cut it into strips approximately ¾ inches (2 cm) wide.
- Place the strips on top, in a lattice pattern.
- Bake for 25 to 30 minutes or until the edges of the tart are golden brown.
- Remove the Linzer torte from the oven, and wait for it to cool before sprinkling the edges (all around) with icing sugar.
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