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Linzer torte

Name: Linzer torte
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 1
Cuisine: French
Ingredients: 3 hard-boiled eggs; 150 g flour; 140 g butter; 25 g ground almonds; 25 g icing sugar; ½ teaspoon cinnamon; 1 tablespoon rum; 250 g raspberry jam; 150 g stewed apple (compote)

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.

69 K 4.6/5 (15 reviews)538530

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 27^th 2016

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 35 min.

Cooking 30 min.

When should you start or finish this recipe?

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.

Add the egg yolks after passing through a sieve.

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

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.

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).

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.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=6 %	60 g RDI=17 %	17 g RDI=17 %	422 kcal RDI=16 %	1,767 kJ RDI=16 %
Whole recipe	46 g RDI=52 %	546 g RDI=153 %	156 g RDI=159 %	3,830 kcal RDI=142 %	16,038 kJ RDI=142 %