Austrian Linzer Torte with Raspberry Jam
Ingredients
Shortcrust pastry
- 300 g all-purpose flour (Type 405)
- a pinch of salt
- 1 tsp baking powder
- 100 g ground hazelnuts
- 120 g sugar
- 1/2 tsp ground cinnamon
- a pinch of ground cloves
- a pinch of ground cardamom
- 170 g butter, plus extra for the pan
- 2 large eggs
- all-purpose flour for dusting
For assembly
- 250 g raspberry jam or currant jam
- 1 tbsp milk
Preparation
Mix flour with salt and baking powder
Add nuts, sugar, and spices
Separate one egg, setting aside the yolk
Knead butter in pieces, the whole egg, and the egg white into a smooth dough
Wrap the dough in plastic wrap and chill for 30 minutes
Preheat the oven to 180°C (conventional) or 160°C (convection)
Grease the bottom of a 26 cm springform pan
Roll out half of the shortcrust pastry on a lightly floured surface
Cut out a 26 cm circle and cut it into about 2 cm wide strips
Press the remaining dough into the bottom of the pan and form a 2 cm high rim
Spread the jam on the pastry base, leaving a 1 cm border
Arrange the pastry strips on the jam to form a lattice pattern
Whisk the reserved egg yolk with milk and brush over the lattice
Bake in the preheated oven for about 25 minutes
Let the torte cool on a wire rack
Release from the pan with a knife and serve with cream if desired
Notes
This recipe yields about 12 servings
