Linzer Torte is a Viennese dessert that is really old (they say, it’s the first tart ever made), and usually served during the Christmas period. The tart comes from the city of Linz in Austria, and it’s about a tart that has on top a grid and inside plenty of jam. The dough is very special because it has ground hazelnuts (hazelnuts powder) and flour. Cinnamon and rapadura (dark brown sugar) give at the tart its dark color and its unique taste It’s really good and tasteful, and quite easy to make. Try it for yourself and you will not be disappointed.
In two words:
There, stayed the woman that the love of the first man made her that first of women”.
difficulty – easy
preparation- 10’ + 3h (resting in the refrigerator)
cooking - 40’- 45’
serves - 4 big parts or 8 smaller ones
Ingredients
- 1 cup + ¼ cup + 1 Tbsp of all-purpose flour
- 1 cup of ground hazelnuts (hazelnuts powder)
- ¼ cup of caster sugar
- ¼ cup of dark brown sugar like rapadura
- ½ tsp of ground cinnamon
- a pinch of fleur de sel or coarse salt
- Just a little pinch of ground cloves, you need just a little bit because the taste is quite strong
- 115 of cold butter
- 2 large eggs
- 140gr of raspberry jam
Steps
for the dough
- In a big bowl add:
- the flour
- the hazelnut powder
- the caster sugar
- the rapadura sugar or the brown sugar
- the cinnamon
- the fleur de sel or coarse salt
- the clove
- Stir everything together with a whisk in order to have a homogenous mix
- Beat 1 egg in an omelet
- Cut the butter in small dices
- Add the butter into the mix of flour and hazelnuts
- Work the dough with your hands in order to form a crumbly dough
- Add the beaten egg
- Work again the dough with your hands until it forms a ball
- Cut the ball in half and form two disks
- Cover the disks with plastic wrap and place them into the refrigerator
- Let the dough rest for 3h in the refrigerator
bringing everything together
- Once the resting time is over, prepare the dough:
- Spread a little bit of butter to a small tart mold (~19cm of Ø)
- Spread some flour on the working bench
- Open 1 disk of dough with a rolling pin, and place it into the tart mold
- Press well the dough as to have an homogenous layer of dough into the tart mold
- Clean the bench and proceed to the next step which consists in making the grid of tart:
- Place the other half of the dough between 2 parchment papers
- Open the dough until you create a layer that can cover the tart mold
- With a knife cut the dough in stripes (about 9 stripes)
- Once the other half of the dough is in the mold, add the jam and spread it all over until you have a homogenous layer
- Take one stripe of dough and place it over the jam
- Take another stripe and place it in a way to start a grid
- Form a grid with the rest of the dough
- Beat the other egg in an omelet to form an egg wash
- With a pastry brush, spread some egg wash on top of the stripes of dough
- Place the mold into the oven and bake for 40’-45’
- Remove from the oven and let it cool a little bit
- Enjoy :-)
Inspiration
The recipe of the Linzer Torte as it is presented in Taste of Home.
o-o C'est si bon ! o-o
- Categories: Food from Around the World, Special Food, Desserts, Recipes
- Ingredients: butter, cinnamon, cloves, confiture de framboises, flour, fleur de sel, eggs, poudre de noisettes, rapadura, caster sugar
