Linzer torte

Based on 14 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
110 g hazelnuts
140 g flour
lemon (zest)
1 tsp ground cinnamon
¼ tsp ground cloves
110 g sugar
¼ tsp salt
110 g butter, chilled
egg
370 g high-quality raspberry jam
egg yolk
1 tsp water
butter for greasing
flour for dusting
Metric
Imperial

Utensils

  • food processor
  • oven
  • tart pan
  • rubber or offset spatula
  • pastry brush
  • knife
  • small mixing bowl
  • rolling pin

Nutrition per serving

Cal
439
Protein
6 g
Fat
26 g
Carb
46 g
  • Step 1/4

    Preheat oven to 175°C/350°F. Grease tart pan with butter. Blend hazelnuts, flour, lemon zest, cinnamon, cloves, sugar, and salt in food processor until nuts are finely ground and ingredients are combined. Add butter and egg and pulse until a soft dough forms.
    • 110 g hazelnuts
    • 140 g flour
    • lemon (zest)
    • 1 tsp ground cinnamon
    • ¼ tsp ground cloves
    • 110 g sugar
    • ¼ tsp salt
    • 110 g butter, chilled
    • egg
    • butter for greasing
    • food processor
    • oven
    • tart pan

    Preheat oven to 175°C/350°F. Grease tart pan with butter. Blend hazelnuts, flour, lemon zest, cinnamon, cloves, sugar, and salt in food processor until nuts are finely ground and ingredients are combined. Add butter and egg and pulse until a soft dough forms.

  • Step 2/4

    Turn dough out onto a lightly floured surface and knead a couple of times until the dough is smooth. Reserve a third of the dough for the topping and press the remaining dough evenly into tart pan, making sure to press it up the sides and into corners.
    • flour for dusting

    Turn dough out onto a lightly floured surface and knead a couple of times until the dough is smooth. Reserve a third of the dough for the topping and press the remaining dough evenly into tart pan, making sure to press it up the sides and into corners.

  • Step 3/4

    Spread jam over the dough evenly.
    • 370 g high-quality raspberry jam
    • rubber or offset spatula

    Spread jam over the dough evenly.

  • Step 4/4

    On a lightly floured surface, roll remaining dough out until 0.5-cm/0.25-inch thick. Cut strips of dough and arrange as a lattice or in any decorative pattern atop the jam. Mix together egg yolk with water until smooth. Brush crust with egg wash, then bake in preheated oven at 175°C/350°F for approx. 35 – 45 min., or until crust is golden brown and the jam is bubbling.
    • egg yolk
    • 1 tsp water
    • flour for dusting
    • pastry brush
    • oven
    • knife
    • small mixing bowl
    • rolling pin

    On a lightly floured surface, roll remaining dough out until 0.5-cm/0.25-inch thick. Cut strips of dough and arrange as a lattice or in any decorative pattern atop the jam. Mix together egg yolk with water until smooth. Brush crust with egg wash, then bake in preheated oven at 175°C/350°F for approx. 35 – 45 min., or until crust is golden brown and the jam is bubbling.