Linzer torte

Ingredients

• 250 gplain flour
• 200 gground hazelnuts (or almonds)
• 1 teaspoonbaking powder
• 120 gbrown sugar (or unrefined cane sugar)
• 2 teaspoonscinnamon
• 1 pinchnutmeg
• 1 pinchground cloves
• 1/2 teaspoonfinely grated lemon zest
• 250 gcold butter, cut into small pieces
• 1 mediumegg yolk
• 250 gredcurrant jam (or raspberry or strawberry jam)
• 1 mediumegg yolk
• 1 tablespoonmilk

Instructions

1. 1

   Make the pastry

   Mix the flour, nuts, baking powder, sugar and spices in a bowl. Add the cold butter in small pieces and work it together with the egg yolk into a smooth dough. If using dough hooks, finish kneading briefly by hand.

2. 2

   Chill the dough

   Shape the dough into a ball, wrap it in cling film and chill for about 1 hour.

3. 3

   Prepare the tin

   Heat the oven to 180°C, conventional top and bottom heat. Line a springform tin with baking paper, or grease it and dust it with a little flour or ground nuts. Put the tin in the fridge.

4. 4

   Roll the base

   Let the dough stand briefly at room temperature until it is a little more pliable. Roll out slightly less than half between sheets of film or on a floured surface, making a round the size of the tin. Set aside the rest for the sides and lattice.

5. 5

   Shape the edge

   Lay the rolled dough in the tin. Shape about half of the remaining dough into one or two long rolls, place them around the base and press them upwards with your fingers to form an edge about 1.5–2 cm high.

6. 6

   Add the jam

   Warm the jam slightly and stir it smooth with a fork. Spread it evenly over the pastry base. Roll out the remaining dough to the size of the tin and cut it into long strips with a sharp knife or pastry wheel.

7. 7

   Make the lattice

   Arrange the strips carefully in a lattice over the cake. If any dough remains, roll it into a very thin rope and place it around the edge to cover the lattice ends; otherwise, press the ends gently into the pastry edge.

8. 8

   Glaze and bake

   Beat the second egg yolk with the milk. Brush it over the edge and pastry strips, taking care to keep as much as possible off the jam. Bake the Linzer torte for about 30 minutes.

What is Linzer torte?

Linzer torte is a traditional Austrian bake associated with the city of Linz. Its characteristic combination is nut-enriched spiced pastry, a fruit-jam layer and a lattice top.

This version uses ground hazelnuts, cinnamon, a little clove and nutmeg, and lemon zest. Redcurrant jam gives it a sharp, fruity contrast to the rich pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5200 calories, 63g protein, 500g carbs, 340g fat.

The flour, sugar and jam provide most of the carbohydrates, while butter and ground nuts contribute most of the fat; the nuts, flour and egg yolks provide some protein. As the recipe is listed as one serving, these figures represent the full tart; for a more balanced plate, serve a smaller slice with plain yoghurt or fresh fruit.

Choosing the nuts and jam

Ground hazelnuts: they give the dough a rounded, toasted flavour. Ground almonds are an alternative if preferred.

Redcurrant jam: its tartness balances the sweet, buttery pastry particularly well. Raspberry or strawberry jam can be used instead for a softer, sweeter fruit flavour.

Handling the pastry

Cold butter: small pieces help the dough come together without becoming greasy. Work it into the dry ingredients with the yolk, then finish by hand if using a mixer with dough hooks.

Chilling: the hour in the fridge firms the dough and makes it easier to roll and shape. If it feels too hard when you take it out, let it stand briefly at room temperature rather than forcing it.

Building the base and sides

Base: roll slightly less than half the dough to fit the tin, using film or a lightly floured surface to prevent sticking. Transfer it gently so it stays in one piece.

Edge: form a rope from some of the remaining dough and press it upwards to make a 1.5–2 cm border. Aim for an even height so it supports the jam and lattice.

Making the lattice

Strips: roll out the remaining pastry and cut it into long lengths. Lay them carefully across the jam in a lattice, without pulling or stretching the dough.

Finish: brush the pastry strips and edge with the egg-yolk-and-milk glaze. Keep the brush strokes light so the glaze stays on the pastry rather than running onto the jam.

Baking and serving

Bake at 180°C for about 30 minutes, as directed. The pastry should look set and lightly coloured; check towards the end of the baking time, as ovens can vary.

Let the tart cool before slicing so the jam has time to settle. Serve it on its own or alongside unsweetened tea or coffee.

Recipe notes & tips

• Measure the butter while cold, then cut it into small pieces so it mixes evenly into the dough.
• Use cling film above and below the dough if rolling it on the worktop proves difficult.
• Chill the prepared tin while you work on the pastry, as described in the method.
• Warm the jam only enough to make it easy to stir and spread.
• Use a sharp knife or pastry wheel for neat lattice strips.
• Keep the glaze on the pastry to avoid brushing egg mixture onto the jam.

Variations

• Use almonds: swap the ground hazelnuts for ground almonds for a milder nut flavour.
• Choose raspberry: use raspberry jam in place of redcurrant for a sweeter, fragrant filling.
• Try strawberry: replace the redcurrant jam with strawberry jam for a softer fruit taste.
• Adjust the spice: use the listed nutmeg and cloves sparingly for a more cinnamon-led flavour.
• Add a pastry border: use any spare dough to make a thin rope around the lattice edge.

Common mistakes to avoid

• Warm dough: it can become sticky and hard to handle; chill it as directed and let it soften only briefly before rolling.
• Cracked pastry: pressing too hard while rolling can break the base; roll between sheets of film or on a floured surface.
• Uneven edge: a border that varies greatly in height may bake unevenly; press it into a consistent 1.5–2 cm rim.
• Runny jam layer: spreading cold, stiff jam can tear the pastry; warm it slightly and stir it smooth first.
• Glaze on the jam: egg mixture can leave marks on the filling; brush the edge and lattice with a light hand.
• Overbaking: leaving the tart in too long can dry the pastry; check it around the 30-minute mark.

How to store

Once cool, keep the tart covered in an airtight container in a cool place for a few days, or refrigerate it if your kitchen is warm. Bring slices to room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions