Recipe: Yummy Linzertorte (Austrian Jam & Nut Tart)

Linzertorte (Austrian Jam & Nut Tart). Great recipe for Linzertorte (Austrian Jam & Nut Tart). Linzertorte (Linzer torte) is a holiday dessert originally from Linz, Austria but enjoyed in Germany and Switzerland too. With its instantly recognizable elaborate lattice top and delectable jam filling, the Austrian Linzer torte is deemed as the oldest cake in the world.

Linzertorte (Austrian Jam & Nut Tart) Linzer Torte is often eaten at Christmas in Austria, Hungaria, Switzerland, Germany, and as a Tirolean tradition. The Linzer Torte is originally made with red currant jam. Unfortunately I wasn't able to get red currant jam so I substituted for raspberry. You can cook Linzertorte (Austrian Jam & Nut Tart) using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Linzertorte (Austrian Jam & Nut Tart)

You need 20 cm (8 in) of springform or cake pan.
Prepare of Nutty Pastry Dough:.
It's 125 g of Flour.
It's 1/2 tsp of baking powder.
Prepare 1 pinch of salt.
You need 1/2 tsp of ground cinnamon.
Prepare pinch of ground cloves.
You need 1 tsp of cocoa powder (optional).
You need 60 g of ground almonds.
Prepare 1 tsp of lemon zest.
It's 1 of egg.
It's 75 g of sugar.
You need 100 g of unsalted butter, cold.
It's of Filling:.
You need 250-300 g of raspberry, red current or plum jam (pflaumenmus).
Prepare 1 Tbsp of rum or other liquor.
You need of Milk for brushing on dough.

I used a recipe from the Austrian Tourism website as a base for the torte With its instantly recognizable elaborate lattice top and delectable jam filling, the Austrian Linzer torte is deemed as the oldest cake in the world. It consists of two layers of shortcrust dough flavored with nuts and spices - one layer serving as the bottom and sides of the cake and the other as a decorative latticework top - and a layer. In Austria there is even the saying, "was sind aller Dichter Worte gegen eine Linzer Torte!" ("What are all poets' words in comparison to the Linzer Torte!"). This torte which may, on first glance, appear like a simple cake made out of shortcrust pastry filled with jam does, in fact, show real culinary potential.

Linzertorte (Austrian Jam & Nut Tart) instructions

Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle..
Add put chunks of cold butter around the well. Then add the sugar and egg into the well..
Using your fingers, start working the egg, sugar and butter into the flour around the well..
As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides..
When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour..
Grease the cake/springform pan with butter and sprinkle with flour..
After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork..
Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border..
Mix the jam with rum and spread in the crust..
Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust..
Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan..
The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy!.

Austria has a long history and tradition of making some of the finest desserts in the world. The Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions. With my surplus of raspberry jam I decided to make one of my fall favorites, the linzer torte. This is an Austrian dessert named after the city of Linz. As a torte, it is a sort of cake made with ground nuts and little to no flour.