Recipe: Yummy Linzertorte (Austrian Jam & Nut Tart)

Linzertorte (Austrian Jam & Nut Tart). My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. Linzertorte Recipe photo by Taste of Home. Great recipe for Linzertorte (Austrian Jam & Nut Tart).

Linzertorte (Austrian Jam & Nut Tart) It is also popular in Hungary. The Linzer torte is a traditional Austrian pastry, a form of shortcake topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. You can have Linzertorte (Austrian Jam & Nut Tart) using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Linzertorte (Austrian Jam & Nut Tart)

It's 20 cm (8 in) of springform or cake pan.
Prepare of Nutty Pastry Dough:.
Prepare 125 g of Flour.
It's 1/2 tsp of baking powder.
You need 1 pinch of salt.
It's 1/2 tsp of ground cinnamon.
Prepare pinch of ground cloves.
Prepare 1 tsp of cocoa powder (optional).
You need 60 g of ground almonds.
You need 1 tsp of lemon zest.
Prepare 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).
It's 1 Tbsp of rum or other liquor.
Prepare of Milk for brushing on dough.

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 The Linzer Torte is originally made with red currant jam.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. Learn how to make the original Austrian Linzer Torte with this easy step by step video.

Linzertorte (Austrian Jam & Nut Tart) step by step

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!.

This torte may, on first glance This torte may, on first glance, appear like a simple cake made out of shortcrust pastry filled with jam. It does, in fact, show real culinary potential. With its instantly recognizable elaborate lattice top and delectable jam filling, the Austrian Linzer torte is deemed as the oldest cake in the world. Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.