Linzertorte (Austrian Jam & Nut Tart). Learn how to make the original Austrian Linzer Torte with this easy step by step video. This torte may, on first glance, appear like a simple cake made out. The roots of Austria's famous jam tart from Linz can be traced back several centuries before they Linzertorte is eaten year-round, but is especially popular at Christmas. Linzertorte (Austrian Jam & Nut Tart)

You can have Linzertorte (Austrian Jam & Nut Tart) using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Linzertorte (Austrian Jam & Nut Tart)
  1. You need 20 cm (8 in) of springform or cake pan.
  2. You need of Nutty Pastry Dough:.
  3. It’s 125 g of Flour.
  4. It’s 1/2 tsp of baking powder.
  5. It’s 1 pinch of salt.
  6. It’s 1/2 tsp of ground cinnamon.
  7. It’s pinch of ground cloves.
  8. It’s 1 tsp of cocoa powder (optional).
  9. You need 60 g of ground almonds.
  10. Prepare 1 tsp of lemon zest.
  11. Prepare 1 of egg.
  12. Prepare 75 g of sugar.
  13. It’s 100 g of unsalted butter, cold.
  14. You need of Filling:.
  15. Prepare 250-300 g of raspberry, red current or plum jam (pflaumenmus).
  16. You need 1 Tbsp of rum or other liquor.
  17. It’s of Milk for brushing on dough.

Linzer Torte is often eaten at Christmas in Austria, Hungaria, Switzerland, Germany, and as a Tirolean tradition. The Linzer Torte is originally made with red currant jam. Unfortunately I wasn't able to get red currant jam so I substituted for raspberry. Linzer Torte (Linzertorte) is a classic Austrian cake, made with a crumbly pastry base, jam filling and lattice top.

Linzertorte (Austrian Jam & Nut Tart) instructions

  1. 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..

  2. Add put chunks of cold butter around the well. Then add the sugar and egg into the well..

  3. Using your fingers, start working the egg, sugar and butter into the flour around the well..

  4. As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides..

  5. 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..

  6. Grease the cake/springform pan with butter and sprinkle with flour..

  7. 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..

  8. 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..

  9. Mix the jam with rum and spread in the crust..

  10. 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..

  11. 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..

  12. 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!.

The crumbly pastry base, jam filling and the lattice top, make this. Created in a small Austrian town, this cinnamon-spiced raspberry jam dessert has justifiably become a worldwide classic. Austrian Linzer Torte. this link is to an external site that may or may not meet accessibility guidelines. Original Linzer torte, the famous Austrian cake with shortcrust pastry and redcurrant jam. Easy to make and sure to please anyone.