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.
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.
65 K 4.6/5 (15 reviews)
1 hour 5 min.
Easy
6.90 €
1 
9 IngredientsLast modified on: November 27th 2016
For 1 , you will need:
- 1
3 hard-boiled eggs - 2
150 g flour - 3
140 g butter - 4
25 g ground almonds - 5
25 g icing sugar - 6
½ teaspoon cinnamon - 7
1 tablespoon rum - 8
250 g raspberry jam - 9
150 g stewed apple (compote) - Total weight: 910 grams
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 2 min.
Separate the yolks from 3 hard-boiled eggs; the whites will not be used in this recipe.
Stage 2 - ⌛ 2 min.
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.
Stage 4 - ⌛ 4 min.
Knead until evenly mixed.
Stage 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.
This pastry can be made the day before or a couple of days beforehand.
Stage 6 - ⌛ 8 min.
Roll out the pastry thinly and line the tin or mould.
Stage 7 - ⌛ 5 min.
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).
Heat the oven to 410°F (210°C).
Stage 8 - ⌛ 2 min.
Put 250 g raspberry jam and 150 g stewed apple (compote) into a bowl.
Stage 9 - ⌛ 2 min.
Mix with a whisk...
Stage 10 - ⌛ 2 min.
...and pour into the tart case.
Stage 11 - ⌛ 5 min.
Lay the strips of pastry in a lattice over the top.
Stage 12 - ⌛ 30 min.
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.
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 : 6.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Amiens macaroons, Apple amandine tarts from Brélès, Little apple turnovers with almonds and raisins, Tarte à l'coloche, ... See them all 11
Flour
Like these other recipes: Coq au vin, Saucipain, Madeleines, Pitta bread, Ardéchois, ... See them all 205
Butter
Like these other recipes: Gâteau Breton (Brittany butter cake), Breton galettes (pancakes), Caribbean upside-down cake, Aperitif rolls, Du Barry soup, ... See them all 479
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