Spiced Hazelnut Jam Tart — Linzer Torte
Austrian tart from Linz dating to the 17th century, spiced hazelnut shortcrust lattice filled with redcurrant jam, regarded as the world's oldest named cake.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 30g blanched hazelnuts at 180°C for 6–7 minutes until deep golden, cool completely, then blitz to fine crumbs. Whisk hazelnuts with 45g flour, 25g icing sugar, cinnamon, cloves, nutmeg, and salt. Rub in 38g cold cubed butter until breadcrumb texture. Stir in 1 egg yolk and lemon zest until dough clumps. Divide into two portions, wrap, and chill 2+ hours.
Bake 1
Preheat oven to 180°C. Grease a 15cm fluted tart tin or tartlet mould. Roll larger dough portion between parchment to 20cm circle, 4mm thick. Press into tin, trim edges flush, chill 15 minutes until firm.
Build
Spread 50g redcurrant jam evenly over the base in a 1cm layer. Roll remaining dough to 4mm thick, cut into 6–8 strips of 2cm width. Lay 3–4 strips across, weave remaining 3–4 perpendicular to form lattice. Press ends onto pastry edge to seal.
Glaze
Brush lattice with 1 tsp beaten egg wash and scatter 1 tsp flaked almonds over the top.
Bake 2
Bake at 180°C for 30–35 minutes until deep golden and jam bubbles visibly through lattice gaps. Cool completely in tin for 1.5–2 hours, then rest at room temperature 1–2 hours.
Plate
Slice the cooled torte into 2 wedges and serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.