The Linzer Tart, also known as the Linzer Torte, is a very old Austrian pastry named after the city of Linz. It appears as a classic tart with a crumbly pastry that, in addition to the usual shortcrust ingredients, contains hazelnut flour, almond flour and spices. The filling should be red currant or raspberry jam, as in this recipe. Follow the recipe for my Traditional Linzer Tart.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 10 people
- Cooking methods: Conventional oven
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 696.79 (Kcal)
- Carbohydrates 78.03 (g) of which sugars 46.68 (g)
- Proteins 10.29 (g)
- Fat 39.65 (g) of which saturated 14.13 (g)of which unsaturated 7.97 (g)
- Fibers 4.37 (g)
- Sodium 35.82 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 1/8 cups hazelnut flour
- 2 tsp baking powder
- 2 eggs (medium)
- 1 1/8 cups butter
- 1 1/4 cups granulated sugar
- pinch fine salt
- 1 tbsp lemon zest (grated)
- pinch ground cloves
- 1 tsp ground cinnamon
- Half vanilla bean
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups raspberry jam
- 1/2 cup sliced almonds (toasted)
- 2 tbsp raspberry jam
- as needed powdered sugar
Tools
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- Kitchen scale
- Mixing bowl
- Spatula
- Sieve
- Parchment paper
- Pan (springform)
- Pastry wheel / lattice cutter
- Pastry brush
- Small frying pan
Steps
Put the softened butter and sugar in a large bowl and cream together with a spatula. Add the almond and hazelnut flours and continue to mix. Add the grated lemon zest, cinnamon, ground cloves, the seeds from the vanilla bean, a pinch of salt and mix to combine.
Add the eggs one at a time and finish by adding the sifted flour with the baking powder and the cocoa. Turn the dough out onto the work surface and finish kneading quickly with your hands. The dough should be soft but not sticky. Shape it into a rectangular loaf, wrap it in parchment and refrigerate to rest for 2 hours.
Preheat the conventional oven to 356°F. Butter and flour the edges of a springform pan. Take half of the dough and roll out on a sheet of parchment paper a circle the diameter of the pan (about 11 in) and about 3/8 in thick, then place it with the paper into the pan. Prick the base with a fork, pour in the jam and level it. Roll out the remaining dough and cut strips for the lattice and the border. Use the tines of a fork to press decorative lines on the border. Bake on the middle rack for 40 minutes. Let cool. Toast the sliced almonds in a small pan. Warm the remaining jam, brush it onto the edge and place the almond flakes all around. Dust with powdered sugar and serve.
Storage
The Linzer Tart can be kept at room temperature for 3-4 days, protected with a glass dome or in an airtight container.
FAQ (Questions and Answers)
Which jam is used in the original recipe?
The original recipe typically uses red currant, raspberry or cranberry jam.
