Linzertorte
Ingredients
- 250 g flour
- 150 g ground hazelnuts or almonds
- 200 g butter
- 150 g sugar
- 2 egg yolks
- zest of 1 lemon
- 1 tsp cinnamon
- pinch of cloves
- pinch of salt
- 300-350 g raspberry or redcurrant jam
Named for the Austrian city of Linz, this tart pairs a rich, crumbly shortcrust — enriched with ground hazelnuts or almonds and warmed with cinnamon and cloves — with a filling of tart raspberry or redcurrant jam. Strips of the same dough are woven into a lattice over the top, and the tart is baked until the crust is deep golden and fragrant.
Method
Combine the flour, ground nuts, cinnamon, cloves, salt and lemon zest.
Work in the butter, sugar and egg yolks until a smooth dough forms; wrap and chill for at least 30 minutes.
Reserve about a third of the dough for the lattice, and press the rest into a tart tin, building up the sides slightly.
Spread the jam evenly over the dough base.
Roll the reserved dough and cut into strips; arrange in a lattice pattern over the jam.
Bake at 180°C (350°F) for 50-55 minutes, until the crust and lattice are deep golden.
Cool completely before slicing, and dust lightly with powdered sugar if desired.
