Called Linzer torte, a typical Austrian dessert named after the city of Linz. I call it: Linzer tart with a few variations on the traditional recipe. It is made with a shortcrust dough particularly spiced with cinnamon, cloves and toasted almonds that are then ground. The dough is buttery and crumbly and encloses a mixed berry jam. Tasted the next day it becomes wonderful. So all that remains is for you to try and taste it!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups clarified butter
- 1 1/8 cups powdered (confectioners') sugar
- 3 oz almonds or almond flour (about 7/8 cup if using almond flour)
- 3 oz eggs (about 2 large eggs)
- 1/4 tsp baking powder
- 1 pinch salt
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp ground cloves (optional)
- 1 1/8 cups mixed berry jam
Tools
- Piping bag
- Ring approx. 10.25 in
- Parchment paper
- Silicone mat
- Baking sheet
Steps
If you have decided to use chopped almonds, first toast them for a few minutes in a pan or in the oven, then grind them finely with two tablespoons of powdered sugar, which you will remove from the initial quantity. Be careful to pulse when grinding otherwise the almonds will release oil and turn into a paste. For the butter I recommend taking it out of the fridge at least 4/5 hours before using: it must be soft but still plastic. Also sift the flour.
Prepare all the ingredients so it will be easier to assemble.
Start by mixing the cinnamon into the lightly beaten eggs.
In the mixer bowl put the powdered sugar and the softened butter (it should remain plastic, try to keep it at room temperature for 4/5 hours before use). Work at medium speed until you reach a creamy consistency.
At this point add part of the eggs, work for a few seconds; if you see the dough sticking to the sides of the mixer, help yourself with a spatula to bring it into the center. Add the remaining eggs and mix for a few more seconds.
Add the ground almonds, blend and then add the flour.
All mixing and ingredient additions should not take too long because the dough must be worked minimally.
It should be soft but not sticky.
Prepare the microperforated mat on the baking sheet. Brush the ring with some melted butter to make the parchment stick. I used a ring meant for cutting sponge cake.
Divide the dough into two piping bags with tips, one round of about 1 cm (about 3/8 in) and one star tip of about 0.5 cm (about 3/16 in) or slightly larger. With the round tip start forming the base by piping in a spiral.
Level the dough evenly.
With the other dough and the star tip form the rim to contain the jam.
Spread the jam evenly.
Using the piping bag with a star tip, make the classic lattice strips — I made eight: 4 vertical and 4 diagonal, forming diamonds. Decorate the rim with small rosettes. Bake in a preheated oven at 320°F fan-assisted (convection) for 35 minutes. Adjust the baking time as needed: every oven bakes differently.
You should achieve a hazelnut-brown color. Your Linzer tart is ready!
Storage
The Linzer tart can be stored for up to 3 days under a cake dome.
Variations
In this recipe I used a mixed berry jam, but you can use raspberry, red currant or blueberry flavors. Instead of almonds you can use toasted and then chopped hazelnuts; this step will add even more aroma.
