Rezept für Linzer Torte

Ingredients

• 300 gplain flour
• 250 gfine baking sugar
• 150 gcold butter
• 250 gground almonds
• 1egg
• 3 tbspkirsch
• 2 tbspsingle cream
• 3 tspground cinnamon
• a pinchground cloves
• 1unwaxed lemon, zest only
• 1 tspbaking cocoa
• 500 gredcurrant jam
• 1egg yolk, for brushing

Instructions

1. 1

   Make the pastry

   Cut the butter into the flour. Add the remaining ingredients in the list up to and including the cocoa, then quickly knead everything into a smooth shortcrust dough.

2. 2

   Chill the dough

   Wrap the dough and leave it in the fridge for 1 hour. Grease a 24 cm tart tin thoroughly.

3. 3

   Heat the oven

   Preheat the oven to 170°C fan.

4. 4

   Line the tin

   Roll out two-thirds of the chilled dough on a floured surface into a round. Place it in the tart tin and bring the pastry up the sides.

5. 5

   Add the jam

   Spread the redcurrant jam over the pastry base.

6. 6

   Make the lattice

   Roll out the remaining dough and cut it into strips with a pastry wheel. Lay the strips in a lattice over the jam, then brush them with the egg yolk.

7. 7

   Bake the tart

   Bake the Linzer Torte for about 40 minutes.

8. 8

   Serve the tart

   Enjoy.

What is Linzer Torte?

Linzer Torte is a traditional Austrian tart associated with the city of Linz. It is known for its spiced, nut-rich pastry, jam filling and lattice top.

This version combines ground almonds, cinnamon, cloves and lemon zest with redcurrant jam. The tart tin makes it easy to shape and bake as one large dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1550 calories, 24g protein, 201g carbs, 67g fat.

The flour, sugar and jam provide most of the carbohydrates, while butter and almonds contribute most of the fat. Almonds, flour and egg supply the bulk of the protein. For a more balanced plate, serve a slice with fresh berries or plain yoghurt.

The spiced almond pastry

Almonds: ground almonds give the shortcrust a tender, slightly crumbly texture and a nutty flavour.

Spices and lemon: cinnamon and cloves bring warmth, while lemon zest adds a fresher note to the rich pastry.

Cocoa: a small amount deepens the pastry's colour and flavour without turning it into a chocolate tart.

Handle the dough quickly

Cold butter: cutting it into the flour helps keep the pastry short and crumbly. Work swiftly when kneading so the butter does not soften too much.

Chilling: the hour in the fridge firms the dough, making it easier to roll and shape. If it feels very firm when you take it out, let it stand briefly before rolling.

Shape the base and lattice

Base: roll two-thirds of the dough into a round and ease it into the greased tin, bringing the pastry up the sides.

Lattice: cut the remaining dough into strips and arrange them across the jam. Aim for even strips and leave small gaps so the filling shows through.

Look for these baking cues

The recipe bakes the tart at 170°C fan for about 40 minutes. Check towards the end of that time, as ovens can vary.

The pastry should look set and lightly golden. Leave the tart to cool before cutting so the jam has time to settle.

Choose a balanced accompaniment

Redcurrant jam gives the filling its sharp, fruity character, which balances the sweet, spiced pastry. Use a clean spoon to spread it evenly over the base.

Serve a slice with plain yoghurt or fresh berries for a lighter contrast, or offer it with tea or coffee as a simple dessert.

Recipe notes & tips

• Measure the flour and almonds accurately so the dough has the right balance of structure and tenderness.
• Flour the rolling surface lightly to stop the dough sticking without working extra flour into it.
• Grease the tart tin carefully, including the sides, before lining it.
• Spread the jam evenly, keeping it within the pastry sides.
• Let the tart cool before slicing for neater portions.

Variations

• Use raspberry jam: swap the redcurrant jam for raspberry jam if you prefer a sweeter filling.
• Add hazelnuts: replace some of the ground almonds with ground hazelnuts for a deeper nut flavour.
• Adjust the spices: use a little less cinnamon for a milder pastry.
• Make smaller tarts: divide the pastry and filling between individual tart tins, checking them earlier as they bake.
• Serve with cream: add a spoonful of lightly whipped cream alongside each slice.

Common mistakes to avoid

• Overworking the dough: it can become tough, so knead only until the ingredients form a smooth dough.
• Rolling warm pastry: it may stick or tear, so chill it for the full hour before shaping.
• Using too much flour to roll: excess flour can dry the pastry, so dust the surface lightly.
• Filling beyond the pastry edge: jam can spill over during baking, so keep it inside the raised sides.
• Cutting while hot: the filling may run, so allow the tart to cool before slicing.

How to store

Once completely cool, cover the tart or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze well-wrapped portions for up to 2 months and defrost before serving.

Frequently asked questions