Linzertorte (Austrian Jam & Nut Tart)

Name: Linzertorte (Austrian Jam & Nut Tart)
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 20 cm (8 in) springform or cake pan; {Nutty Pastry Dough}:; 125 g Flour; 1/2 tsp baking powder; 1 pinch salt; 1/2 tsp ground cinnamon; pinch ground cloves; 1 tsp cocoa powder (optional); 60 g ground almonds; 1 tsp lemon zest; 1 egg; 75 g sugar; 100 g unsalted butter, cold; {Filling}:; 250-300 g raspberry, red current or plum jam (pflaumenmus); 1 Tbsp rum or other liquor; Milk for brushing on dough

Felice @morinoko

Connecticut, United States

Linzertorte (Linzer torte) is a holiday dessert originally from Linz, Austria but enjoyed in Germany and Switzerland too. It's said to be one of the oldest cake in the world! (Apparently there's a recipe dating back to 1653).

The pastry dough for this tart includes nuts and spices which gives it a unique holiday flavor :) The filling is usually red currant, raspberry or plum jam/compote, though sometimes it's made with apricot or others too. Also this tart gets better with age - it's usually left to sit for a few days before eating to improve the flavor and lasts a couple weeks!

The traditional tart is decorated with a crisscross pattern across the top made with the pastry dough, but some people also cut out star shapes, flowers shapes, circles and other fun shapes to decorate with!

(For a 20 cm round cake pan or springform.)

Felice @morinoko

Connecticut, United States

(For a 20 cm round cake pan or springform.)

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Ingredients

120 mins

6 servings

20 cm (8 in)springform or cake pan
{Nutty Pastry Dough}:
125 gFlour
1/2 tspbaking powder
1 pinchsalt
1/2 tspground cinnamon
pinchground cloves
1 tspcocoa powder (optional)
60 gground almonds
1 tsplemon zest
1egg
75 gsugar
100 gunsalted butter, cold
{Filling}:
250-300 graspberry, red current or plum jam (pflaumenmus)
1 Tbsprum or other liquor
Milk for brushing on dough

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Steps

120 mins

1

Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle.
2

Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
3

Using your fingers, start working the egg, sugar and butter into the flour around the well.
4

As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
5

When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour.
6

Grease the cake/springform pan with butter and sprinkle with flour.
7

After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork.
8

Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
9

Mix the jam with rum and spread in the crust.
10

Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
11

Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan.
12

The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy!

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Felice @morinoko

on November 05, 2015 02:12

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_