European
Austria - Breads and Pastries
Linzer Torte
Chef's Menu Description
A timeless Austrian spiced tart featuring a rich ground hazelnut and almond shortcrust pastry, filled with tart redcurrant or raspberry preserve under an intricate lattice.
Ingredients
- • 150g toasted hazelnuts and almonds, finely ground
- • 150g plain flour
- • 150g caster sugar
- • 150g cold unsalted butter, cubed
- • 1 tsp ground cinnamon, 1/4 tsp ground cloves, and pinch of nutmeg
- • 1 large egg yolk and zest of 1 unwaxed lemon
- • 250g tart raspberry or redcurrant jam
- • Flaked almonds and icing sugar, for garnish
Preparation Steps
1
Phase 1
Pastry: Pulse ground nuts, flour, spices, sugar, and cold butter until crumbly. Add egg yolk and lemon zest to form a rich dough. Chill for 1 hour.
2
Phase 2
Assembly: Press two-thirds of the dough into a 22cm fluted tart tin. Spread the tart fruit preserve evenly over the base.
3
Phase 3
Lattice: Roll remaining dough into thin strips and arrange in an authentic diagonal lattice over the jam. Border with flaked almonds.
4
Phase 4
Baking: Bake at 180°C (160°C fan) for 35-40 minutes until golden and crisp. Dust with icing sugar when cool.