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Linzertorte

Linzertorte

A classic Austrian tart featuring a crumbly almond pastry base, sweet raspberry jam filling, and a decorative lattice top.

Baking Vegetarian Dessert Almonds Jam

Estimated Nutrition

Calories

451.5

kcal / serving

3612 kcal total

Carbs

47.8g

per serving

382.4 g total

Fat

26.1g

per serving

208.5 g total

Protein

6.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

0.5

tsp

Icing Sugar

to decorate

CondimentsSauces

200

Raspberry Jam

good quality

Dairy

150

Butter

cold, cut into cubes

piece

Egg

beaten

GrainsCereals

150

Plain Flour

plus extra for dusting

NutsSeeds

150

Ground Almond

pinch

Ground Cinnamon

good pinch

Method

Stir in the beaten egg until the dough forms, then knead lightly into a ball.

Press three quarters of the dough into the base and sides of a 24cm fluted tart tin.

Spread the raspberry jam evenly over the dough base.

Stir the sugar, flour, almonds, and cinnamon in a large bowl until combined.

Rub the butter cubes into the flour mixture until it resembles coarse, moist breadcrumbs.

Roll the remaining dough to 3mm thickness and cut into 1.5cm strips.

Create a lattice pattern with the strips over the jam and chill for 30 to 60 minutes.

Dust with icing sugar and cut into wedges to serve.

Bake at 190°C for 30 minutes until the pastry is pale golden brown.

Cool the tart in the tin before transferring to a serving board.

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