Linzer Torte
A hazelnut shortcrust tart with redcurrant jam and a lattice top.
Active time40 min
Cooking45 min
Total3 h 30 minResting : 2 h
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Ingredients
- 1 unwaxed lemon
- 200 g unsalted butter
- 2 eggs
- 1 egg for glazing
- 60 g flaked almonds
- 1 tsp ground cinnamon
- 400 g redcurrant jam
- 330 g plain wheat flour
- 10 g baking powder
- 130 g ground roasted hazelnuts
- 200 g icing sugar
- 1 packet of vanilla sugar
- 1 pinch of ground cloves
Preparation
Wash the lemon and finely grate its zest without the white pith. Keep the flesh for another use. Mix butter, icing sugar, vanilla sugar, lemon zest, cinnamon and cloves in a bowl. Add the dough eggs, flour, baking powder and hazelnuts. Bring together without prolonged kneading. Cover and refrigerate for 60 minutes.
Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).
half an unwaxed lemon200 g unsalted butter2 eggs1 tsp ground cinnamon330 g plain wheat flour10 g baking powder130 g ground roasted hazelnuts200 g icing sugar1 packet of vanilla sugar1 pinch of ground cloves- bowl
- spoon
- lid
- grater
Heat the oven to 190 °C. Line a 23 cm tin with baking paper. Roll three quarters of the dough between sheets of baking paper and line the tin. Spread with jam, leaving the edge clear. Roll the remaining dough into ropes for the rim and lattice. Beat the glazing egg and brush over the top. Scatter almonds around the rim.
1 egg for glazing60 g flaked almonds400 g redcurrant jam- oven
- tart tin
- baking paper
- rolling pin
- bowl
- fork
- pastry brush
Bake for about 45 minutes until the lattice is golden and the pastry cooked. Remove the tin with oven gloves.
- oven
- tart tin
- oven gloves
Cool in the tin for about 60 minutes. Carefully unmould and cut only once cool.
- tart tin
- knife
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration