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Classic Linzer Torte (Linz tart)

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Niki
@niki

A classic Austrian tart — buttery hazelnut pastry filled with redcurrant jam and topped with almonds.

    Servings
    12
    Prep time
    45 min
    Cook time
    30 min

Category

Desserts

Ingredients

Instructions

  1. Mix the flour with the sugar and thoroughly beaten egg yolks, gradually adding the ground hazelnuts, lemon zest, cinnamon, cloves, and salt. Then quickly work in the butter.
  2. Shape the dough into a ball and let it rest in the refrigerator for 1 hour.
  3. Separate about one quarter of the dough and return it to the fridge. Roll out the remaining dough to a thickness of 0.5 cm.
  4. Transfer it into a round baking tin (23 cm in diameter) and gently press it in, especially around the edges.
  5. Trim any overhanging dough and prick the base in several places with a fork to prevent bubbles from forming. 
  6. Spread the jam evenly over the base.
  7. Roll out the remaining dough, cut it into strips with a pastry wheel, and arrange them in a lattice pattern over the jam.
  8. Brush the dough with egg yolk and sprinkle the edge of the tart with sliced almonds.
  9. Bake at 180 °C (355 °F) for about 25–30 minutes.
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