Linzer Torte
A lattice tart filled with raspberry jam, flavored with almond flour and spices.
Story
This classic Linzer Torte features a rich, spiced crust made with ground almonds, topped with an intricate lattice design that reveals the sweet and tangy raspberry jam filling beneath. It is a beloved dessert that combines a buttery texture with the bright flavor of fruit.
Ingredients
Flour
125g
Almond flour
125g
Salted butter (cut into small pieces, room temperature)
125g
Caster sugar
125g
Egg
1
Lemon zest (untreated, grated)
Amount of 1/4 lemon
Cinnamon powder
1 teaspoon
Cocoa powder
1 teaspoon
Raspberry jam
150g
Milk
1/2 cup
Salt
1 pinch
Instructions
1
Make the dough
Sprinkle flour on a work surface and make a well. Add salt, eggs, butter, and sugar. Mix with your fingertips, then add almond flour, lemon zest, cinnamon, and cocoa powder. Mix in the flour and quickly knead into a sandy-textured dough.
2
Chill
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
3
Preheat and line the pan
Preheat the oven to 180°C (setting 6). Butter the tart pan. Roll out 2/3 of the dough into a large circle, wrap it around the rolling pin, and line the pan.
4
Filling and lattice
Spread jam on the bottom of the tart. Roll out the remaining dough, cut into 1 cm wide strips, and arrange crosswise over the jam to create a lattice pattern.
5
Baking
Brush the lattice with a layer of milk and bake for 30 minutes. Remove from the oven, let cool, and serve with whipped cream.
