Linzer torte

Step by step recipe:

  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.
  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.
  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.
  4. 4 min.Linzer torte : Photo of step #4
    Knead until evenly mixed.
  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.
  6. 8 min.Linzer torte : Photo of step #6
    Roll out the pastry thinly and line the tin or mould.
  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).
  8. 2 min.Linzer torte : Photo of step #8
    Put 250 g raspberry jam and 150 g Stewed apple (compote) into a bowl.
  9. 2 min.Linzer torte : Photo of step #9
    Mix with a whisk...
  10. 2 min.Linzer torte : Photo of step #10
    ...and pour into the tart case.
  11. 5 min.Linzer torte : Photo of step #11
    Lay the strips of pastry in a lattice over the top.
  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.

Source:

Home made.

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