Linzer Torte is a traditional pastry in Austria. The oldest recipes date from the 17th century. It is named after the capital of the federal country of Oberösterreich, Linz, and has a typical lattice on the surface.
There are several regional variations in the recipe. The tart can be made with short pastry or with a kind of batter, it can be filled with raspberry jam or redcurrant jam. But it always contains plenty of ground nuts or almonds and is always perfect for the coffee table.
Only one thing is important: Linzer tart needs to rest some days after the baking process to become juicy. So wrap it into aluminium foil or put it into an airtight container and store it at a cool place.
– 150 g/ 5.3 oz unsalted butter
– 250 g/ 8.8 oz flour
– 150 g/ 5.3 oz icing sugar
– 1 teaspoon vanilla sugar
– 100 g/ 3.5 oz ground almonds
– 1 egg
– 1/2 teaspoon baking powder
– 1 pinch cinnamon
– 1 pinch ground cloves
– 300 g/ 10.6 oz redcurrant jam
– 1 beaten egg to brush the surface before baking
1. With cool hands knead all ingredients except redcurrant jam to a dough.
2. Let rest in the refrigerator for about 30 minutes.
3. Grease a round springform (diameter 24 cm/ 9.4 in) with butter and sprinkle with flour.
4. Divide dough into three parts. Cover the bottom of the springform with two third of the dough.
5. Spread redcurrant jam onto the dough.
6. From the rest of the dough form thin strips and make a small rim and the typical lattice.
7. Brush the surface with beaten egg.
8. Bake in the preheated oven at 180°C/ 356°F for about 40 to 45 minutes.
9. Let the tart cool, wrap it into aluminium foil or put it into an airtight container and let rest for some days.