5 from 6 votes
Linzer Torte or Hazelnut Jam Tart
This tart is made with crunchy hazelnut shortbread and filled with a simple but delicious raspberry filling.
Prep Time
35 mins
Cook Time
20 mins
Servings:
6
serves
Course:
Dessert
Cuisine:
International
Ingredients
- 260 gm plain flour 9.15 oz
- 200 gm hazelnut meal 7.05 oz (aprox 2 cups, flour
- 100 gm caster sugar 3.5 0z | 1/2 cup
- 80 gm brown sugar 2.82 oz (1/2 cup)
- 2 gm ground cinnamon 1/2 teaspoon
- 1 gm cloves a pinch, ground
- 1 gm salt a pinch
- 250 gm unsalted butter 8.8 oz, diced
- 3 whole egg 1 for glazing. 1 1/2 for the pastry
- 20 gm lemon 70, zest
- 150 gm raspberry jam 5.30 oz
- 40 gm icing sugar 1.40 oz
Instructions
- This tart requires a very shallow tart or dessert ring. if you don''t have a shallow tart case or ring it can be made in individual tarts or a slice
- Sift the flour, and mix with the salt, spices, hazelnut meal and both sugars. Mix well to incorporate everything.
- Dice the butter and rub into the dry ingredients until you have a sandy texture and all the butter is incorporated. (This can also be done in a food processor)
- Beat two eggs (2) together and add 3/4 of them to the dry ingredients. Process or knead until ONLY just mixed into a dough. By hand this will feel like an easy to handlw dough that has no dry bits. In a food processor it is just until the minute the dough gathers into a ball at on side of the bowl). Two whole eggs will make the dough too wet to handle so just add enough to make a nice soft dough. Flatten into a disk and rest for 30 minutes in the fridge. (it needs to become firm to roll out)
- This can be made into two shallow 16 cm Linzer tortes or 1 larger one up to 24 cm. Divide the dough to 3/4 and 1/4. The larger part will be the base and the smaller the lattice top. Using one disc of the pastry roll out 2/3 until 3mm thickness and line a tart mould/ring
- Mix the jam and spread on the base. Make sure not to spread the jam too thick, or it will bubble out over the pastry. You may not need all of the jam.
- Roll out the remaining pastry, cut into long strips, and place on top of the jam to form a lattice pattern. The strips can also be rolled out cut and then frozen for about 30 minutes, so they become firm and easy to handle. The lattice can be laid simply in a square lattice fashion or the can be intertwined like a basket.
- Mix the other (1) egg in a bowl (or use left over egg from above) and sparingly paint some on the joins or the pastry and then over the lattice. Too much egg will burn onto the pastry. Trim neatly around the edge
- Bake at 180°C for 20- 25 minutes or until golden and the jam is starting to bubble Cool slightly then place onto a cake rack. Slice as desired and dust with icing sugar
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