Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, linzertorte (austrian jam & nut tart). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. Linzertorte Recipe photo by Taste of Home. Linzer Torte is often eaten at Christmas in Austria, Hungaria, Switzerland, Germany, and as a Tirolean tradition.
Linzertorte (Austrian Jam & Nut Tart) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Linzertorte (Austrian Jam & Nut Tart) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook linzertorte (austrian jam & nut tart) using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Linzertorte (Austrian Jam & Nut Tart):
- Get 20 cm (8 in) springform or cake pan
- Take Nutty Pastry Dough:
- Prepare 125 g Flour
- Make ready 1/2 tsp baking powder
- Take 1 pinch salt
- Take 1/2 tsp ground cinnamon
- Get pinch ground cloves
- Make ready 1 tsp cocoa powder (optional)
- Make ready 60 g ground almonds
- Make ready 1 tsp lemon zest
- Get 1 egg
- Prepare 75 g sugar
- Take 100 g unsalted butter, cold
- Get Filling:
- Take 250-300 g raspberry, red current or plum jam (pflaumenmus)
- Get 1 Tbsp rum or other liquor
- Prepare Milk for brushing on dough
It is named after the city of Linz, Austria. Named after the Austrian city of Linz, Linzertorte is considered to be the oldest cake in the world. This sweet delicacy is ideally filled with redcurrant jam, but it can be replaced by raspberry or apricot. Learn how to make the original Austrian Linzer Torte with this easy step by step video.
Instructions to make Linzertorte (Austrian Jam & Nut Tart):
- Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle.
- Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
- Using your fingers, start working the egg, sugar and butter into the flour around the well.
- As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
- When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour.
- Grease the cake/springform pan with butter and sprinkle with flour.
- After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork.
- Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
- Mix the jam with rum and spread in the crust.
- Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
- Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan.
- The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy!
This torte may, on first glance This torte may, on first glance, appear like a simple cake made out of shortcrust pastry filled with jam. It does, in fact, show real culinary potential. Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone. Yet the taste is rich due to the almond pastry, sweet while still refreshing thanks to the sweet and sour redcurrant jam.
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