Linzer Torte (Linz tart with almond pastry and redcurrant jam)

The Linzer Torte is one of the oldest cakes of Austro-German pâtisserie, supposedly known as early as the 17th century. A tart jam sits in a spiced, nutty, crumbly pastry, topped with the characteristic lattice. It is best after a few days of resting, when the spices mature.

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Method

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1. Mix the flour, nuts, sugar, spices, lemon zest and salt.
2. Rub in the cold butter, then add the egg and knead quickly into a dough; wrap in cling film and chill for 1 hour. ⏱ Timer: 1 h
3. Press two thirds of the dough into a greased 24 cm tart tin, leaving a rim 2 cm high at the edge.
4. Spread the jam evenly over it.
5. Roll out the remaining dough, cut into strips and lay them over the jam in a lattice pattern.
6. Brush the lattice with egg yolk and sprinkle with flaked almonds.
7. Bake in an oven preheated to 175°C for 40-45 minutes until golden; cool completely in the tin. ⏱ Timer: 40 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The dough is fragile, so if it is hard to roll out, press it in pieces or roll it between sheets of film.
• The jam should be tart, because the pastry is spiced and sweet.
• Leave it for at least a day, as the flavours meld by the next day.

Frequently asked questions

Can it be flour-free?

The nuts replace a lot, but for a completely flour-free pastry it is worth looking for another recipe.

How is it stored?

Covered at room temperature for 4-5 days, longer in the fridge.

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