Linzer torte


Linzer torte
Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam.

The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs.

There are many different versions. In this rather unusual one, inspired by Gaston Lenôtre, the raspberry jam is mixed with a little tart (in the other sense!) stewed apple.
18,2184.6/5 for 14 ratings
Grade this recipe:

Last modified on: November 27th 2016

For 1 , you will need:

Change those ingredients for: 1 2 s 3 s

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
35 min.30 min.1 hour 5 min.
Keeping: Several days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 min.
Linzer torte : Photo of step #1
Separate the yolks from 3 hard-boiled eggs; the whites will not be used in this recipe.

Stage 2 - 2 min.
Linzer torte : Photo of step #2
Put into a food-mixer bowl: 150 g flour, 140 g butter, 25 g ground almonds, 25 g icing sugar, ½ teaspoon cinnamon and 1 tablespoon rum.

Stage 3 - 3 min.
Linzer torte : Photo of step #3
Add the egg yolks after passing through a sieve.

If you don't have a sieve, chop them really finely.

Stage 4 - 4 min.
Linzer torte : Photo of step #4
Knead until evenly mixed.

Stage 5
Linzer torte : Photo of step #5
Gather the pastry into a flat cake, wrap in plastic film and refirgerate for 1 hour.

This pastry can be made the day before or a couple of days beforehand.

Stage 6 - 8 min.
Linzer torte : Photo of step #6
Roll out the pastry thinly and line the tin or mould.

Stage 7 - 5 min.
Linzer torte : Photo of step #7
Roll out the excess pastry again and cut into strips about 1/2 inch (1 cm) wide and as long as the diameter of your tin.

Heat the oven to 410°F (210°C).

Stage 8 - 2 min.
Linzer torte : Photo of step #8
Put 250 g raspberry jam and 150 g Stewed apple (compote) into a bowl.

Stage 9 - 2 min.
Linzer torte : Photo of step #9
Mix with a whisk...

Stage 10 - 2 min.
Linzer torte : Photo of step #10
...and pour into the tart case.

Stage 11 - 5 min.
Linzer torte : Photo of step #11
Lay the strips of pastry in a lattice over the top.

Stage 12 - 30 min.
Linzer torte : Photo of step #12
Bake for about 30 minutes, watching the pastry for colour towards the end of cooking.

Remarks

A common mistake with Linzer torte these days is to make it too sweet. This is why it is important to use this special pastry, rather than classic sweetcrust pastry, and also why adding the stewed apple is a good tip.

Ground hazelnuts can be used instead of almonds.

You can brush the lattice strips with beaten egg-yolk to glaze them and help them brown more quickly.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,703 Kcal or 11,317 Kj31 gr310 gr143 gr
135 %12 %29 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
298 Kcal or 1,248 Kj3 gr34 gr16 gr
15 %1 %3 %2 %
Per
Energetic valueProteins CarbohydratesFats
2,703 Kcal or 11,317 Kj31 gr310 gr143 gr
135 %12 %29 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Stewed apple (compote)Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Cochelin d'Evreux, Apple charlotte with toasted brioche, Little apple turnovers with almonds and raisins, Amiens macaroons, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Corsican tarts, Pitta bread, Caribbean upside-down cake, Toasted-flour biscuits, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Roscoff loaf, Scrambled eggs with butter-fried bread and fresh spinach, Hazelnut and orange cake, Montbenoit's canapés, ... All

Other recipes you may also like

[Croque-monsieur complet]
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
9,051 14.1/5 for 16 ratings 25 min.
[Soft fruits in sabayon]
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
79,2263.9/5 for 18 ratings 46 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,927 714.7/5 for 43 ratings 2 hours 38 min.
[Herb olive oil]
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
69,8713.8/5 for 12 ratings 21 min.
[Almond cream or frangipane]
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
80,630 25/5 for 12 ratings 23 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page