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.
50K 4.6/5 based on 15 reviews
Last modified on: November 27th 2016
Keywords for this recipe: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: 908 grams
Change measures:
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
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 20 % | 550 50 % | 160 20 % | 3,830 190 % | 16,040 190 % |
| Per 100 g | 5 2 % | 60 6 % | 20 3 % | 420 20 % | 1,770 20 % |
How much will it cost?
- For 1 : 5.80 £
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 blackcurrant tarts, Express apple tart, Apple amandine tarts from Brélès, Apple and pear tart, Apple charlotte with toasted brioche, ... See them all 10
Flour
Like these other recipes: Nonettes, Madeleines, Nantes Tourton, Old style brioche, X-Files cookies, ... See them all 194
Butter
Like these other recipes: Crêpes Suzette, Mushrooms on toast, French style, Beurre blanc sauce, Sautéed oyster mushrooms, Rosemary steamed fish, ... See them all 448
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