Servings
Font
Back
0.0 from 0 votes

Linzer Torte

Linzer torte is a tart of Austrian origin, with a lattice on top, made with redcurrant or raspberry jam, depending on the region.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
3 hrs
Servings: 6 people
Calories: 261 kcal
Course: Dessert
Cuisine: Austrian

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

Instructions

    Cup of Yum
  1. In a large bowl, mix the flour, fleur de sel, almond flour, cinnamon, ground clove and icing sugar.
  2. Add the soft butter cut into cubes then mix briefly.
  3. Add the egg and mix again quickly, until a homogeneous ball of dough forms. The dough should not be kneaded for a long time.
  4. Wrap the dough in plastic wrap and place it in the refrigerator for 3 hours.
  5. Preheat the convection oven to 350 F (180°C).
  6. Remove the dough from the refrigerator.
  7. Reserve a third of the dough to form the lattice then roll out the remaining ⅔.
  8. Line a tart mold with high edges and line ⅔ of the dough into the mold.
  9. Spread the redcurrant or raspberry jam on top all the way to about ½ inch (1 cm) from the edges.
  10. Roll out the remaining third of dough and, using a serrated wheel, cut it into strips approximately ¾ inches (2 cm) wide.
  11. Place the strips on top, in a lattice pattern.
  12. Bake for 25 to 30 minutes or until the edges of the tart are golden brown.
  13. Remove the Linzer torte from the oven, and wait for it to cool before sprinkling the edges (all around) with icing sugar.