Description
The Linzer Tart, or Linzertorte, is a traditional Austrian dessert with a history that spans centuries. This tart features a buttery, nutty crust made from ground hazelnuts or almonds and is filled with a rich layer of raspberry or red currant jam. The lattice top gives it a beautiful, rustic look, and the tart is often finished with a light dusting of powdered sugar. Whether you’re baking for a holiday gathering 🎄 or a special occasion 🎉, this tart will impress with its delicate balance of sweet, nutty, and tangy flavors.
Ingredients
Scale
-
- 2 cups all-purpose flour: The base of the dough, providing structure.
<li>
1 cup ground hazelnuts or almonds
- 🌰: Adds a rich, nutty flavor.
- 1 teaspoon baking powder: Helps the dough rise slightly, ensuring it’s not too dense.
- ½ teaspoon salt: Enhances the overall flavor.
- 1 teaspoon cinnamon: Adds a warm, spiced undertone to the crust.
- 1 cup unsalted butter, softened 🧈: Contributes to a flaky, tender crust.
- ¾ cup granulated sugar: Sweetens the dough perfectly.
- 1 teaspoon vanilla extract: Adds a hint of aromatic flavor.
- 2 large egg yolks 🥚: Rich and creamy, they provide structure to the dough.
- Zest of 1 lemon 🍋: Brightens the flavors with a touch of citrus.
For the Filling:
- 1 ½ cups raspberry or red currant jam 🍇: Choose a high-quality jam for the best results.
- 1 tablespoon lemon juice 🍋: Enhances the tartness of the jam and balances the sweetness.
For the Garnish:
- Powdered sugar for dusting 🍬: A classic finishing touch, adding sweetness and elegance.
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan by greasing it lightly or lining the bottom with parchment paper.
- Make the dough:
- In a medium-sized bowl, whisk together the flour, ground hazelnuts, baking powder, salt, and cinnamon.
- In a separate large bowl, cream together the butter and sugar using an electric mixer until light and fluffy (about 3–4 minutes).
- Add the egg yolks, vanilla extract, and lemon zest to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Divide the dough into two portions, one slightly larger than the other. Wrap both in plastic wrap and refrigerate for 30 minutes.
- Prepare the filling:
- In a small saucepan over low heat, gently warm the jam with lemon juice, stirring until smooth and spreadable. Remove from heat and set aside.
- Roll out the dough:
- Roll out the larger portion of dough between two sheets of parchment paper until it’s about ¼ inch thick. Press the dough into the bottom and sides of the prepared tart pan. Trim any excess dough around the edges.
- Add the filling:
- Spread the jam mixture evenly over the dough base.
- Make the lattice:
- Roll out the remaining dough and cut it into ½-inch wide strips. Lay the strips over the jam in a criss-cross pattern to create a lattice top.
- Bake:
- Place the tart in the oven and bake for 30–35 minutes, or until the crust is golden brown. Rotate the tart halfway through baking to ensure even browning.
- Cool and serve:
- Remove the tart from the oven and allow it to cool completely. Once cooled, dust the top with powdered sugar. Slice and serve!
Notes
- Chilling the dough is essential to prevent it from becoming too sticky and difficult to handle. If the dough softens while you’re working, refrigerate it for 10–15 minutes.
- Choosing the right jam: While raspberry and red currant are traditional, feel free to experiment with different fruit preserves like blackberry, apricot, or fig for a unique twist.
- Storage: The Linzer Tart can be stored at room temperature in an airtight container for up to 3 days. It can also be refrigerated for up to a week.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts, Holiday Baking, Austrian Pastries
- Cuisine: Austrian, European
Nutrition
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg