Linzer Torte
A fragrant and delicious Austrian classic – Linzer Torte – with raspberry jam.
Servings Prep Time
12portions 30minutes
Cook Time Passive Time
35minutes 1hour
Servings Prep Time
12portions 30minutes
Cook Time Passive Time
35minutes 1hour
Ingredients
Pastry:
To finish:
Instructions
  1. Take all the refrigerated ingredients out from a fridge earlier as they should be at room temperature.
  2. In a bowl mix flour, breadcrumbs, ground almonds and spices; set aside.
  3. In a big bowl, beat with an electric mixer the butter and sugar until you have a fluffy and light mass (it will take about 5-7 minutes).
  4. Add the egg and lemon zest; beat till combined.
  5. Add the mixed dry ingredients, beat with a mixer until the pastry comes together.
  6. Divide the pastry into two portions (one slightly bigger than the other), flatten them and wrap in plastic. Let chill in the refrigerator for at least 1 hour (you can also prepare the shortcrust pastry in the evening and bake in the morning).
  7. Mix the jam with the lemon juice and optionally press half of it through the sieve to eliminate the seeds.
  8. Grease with butter a 25cm diameter tart form with a removable bottom.
  9. Preheat an oven to 180C.
  10. Remove the bigger part of the dough from the fridge, roll out on baking parchment, transfer to the tart form and cover its bottom and sides pressing the pastry gently down.
  11. Spread the raspberry jam on top of the prepared base.
  12. Roll out on the baking parchment the second smaller part of the pastry, cut out 1.5-2 cm wide strips.
  13. Lay the strips on top of the tarts to create a lattice.** Press the ends of the strips gently into the edge of the torte.
  14. Mix the egg with milk and Using a pastry brush, brush an even and thin coat over the lattice. Sprinkle with almond flakes on the edges.
  15. Bake for 30 – 35 minutes, until the top is golden and the jam is bubbling.
  16. Cool and if you can resist, serve it the next day.
Recipe Notes

*The authentic Linzer Torte is made with redcurrant jam. I couldn’t find it and used raspberry jam instead. But if you use redcurrant jam, you probably will not have to add lemon juice.

** You can do a lattice cross or simply crisscross the strips. The latter is much easier as the pastry is very short and crumbly.