The Linzer Torte is an Austrian tart, named after the town of Linz, on the right bank of the Danube, where it was originally baked directly over a fire in a silver bowl.
The recipe is now widespread worldwide, especially in Trentino Alto Adige, where it is prepared during the Christmas holidays, but we can enjoy it in any season of the year, even in summer like the Sacher Torte.
The original recipe uses almond flour, but it can also be made with walnut or hazelnut flour and is enriched with cinnamon and vanilla. It is important to use a jam with a sour taste to contrast with the tart’s sweetness, such as blueberry, currant, or mixed berries.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric Oven
- Cuisine: Austrian
- Energy 398.77 (Kcal)
- Carbohydrates 47.73 (g) of which sugars 26.11 (g)
- Proteins 5.97 (g)
- Fat 21.27 (g) of which saturated 6.80 (g)of which unsaturated 4.08 (g)
- Fibers 4.12 (g)
- Sodium 58.40 (mg)
Indicative values for a portion of 95 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
Linzer Torte Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup cups hazelnut flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- to taste ground cinnamon
- 1/2 lemon zest
- 1 pinch salt
- 1 pinch cloves (ground)
- 1 1/4 cups currant jam
- 1/2 cup sliced almonds
Tools
- Baking Pan
- Stand Mixer
Preparing Linzer Torte
In a food processor or stand mixer fitted with a K-beater, work the butter, sugar, lemon zest, and a pinch of salt. Then add the egg and continue mixing until absorbed.
Add the flours, cinnamon, and a pinch of ground cloves, quickly work everything with your hands to form a ball and let it rest in the fridge for at least a couple of hours.
After the time has passed, take the pastry, work it very little, and roll it out with a rolling pin on a floured board. Place it in a 9-inch tart pan that has been buttered and floured. Prick the base with a fork to prevent it from puffing up during baking. Add the jam and use the leftover pastry to form the lattice. Finally, moisten the edge with a little water and sprinkle with almonds. Bake in a static oven at 350°F for 35/40 minutes.
Once baked, let it cool well before removing it from the pan. You can serve it with a dusting of powdered sugar on the almonds, and it tastes even better the next day.
Storage
We can store it for a couple of days under a cake dome, keeping it in a cool and dry place.
