Monday, June 7, 2010

Linzer Torte

This recipe was made on request from my mum as i was trying to think of something to cook for the dessert for our regular Monday night family dinner. And all in all: this dish was a pain! The pastry, being comprised mostly of ground nuts, did not form the proteins required to make it pliable and easy to work with, like as pizza dough. Instead, it was soft and delicate. This made for a fantastic, soft, crumbly texture once cooked, but a real effort to work with.

Linzer Torte is an Austrian tarte that dates back to the 1700's. The glistening, red raspberry filling matches beautifully with a nutty, spiced pastry that makes for a beautiful afternoon dessert. The elegant european flavors pair well with marscapone or better yet, clotted cream.


Raspberry filling

  • 250gm frozen raspberries
  • 1/3 cup sugar
  • 2 tbsp raspberry jam
  • 1 tsp lemon juice


  • 2/3 cup hazelnuts
  • 1 cup almonds
  • 200gm butter
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 clove
  • 1 tsp cinnamon
  • Zest of 1 lemon
  • 2 egg yolks
  • 2/3 cup sugar
  • 1 tsp vanilla extract


Raspberry Filling

  • On a low heat, bring raspberries and sugar to a boil
  • Reduce heat and simmer for 10-15 minutes, stirring, until about 1 cup of mixture remains
  • Add the jam and lemon juice and stir through
  • Transfer to a cup and refrigerate, covered until later


Heat oven to 180 degrees
Toast the hazelnuts for 6 minutes and the almonds for 10 minutes and leave to cool.

Add the nuts and 1/2 cup flour to the food processor and process until combined.

Add the remaining flour, zest, clove and cinnamon and process again.
Add the butter and process until the mixture is the consistency of bread crumbs

Add the vanilla and eggs and gently stir through until just combined.
Roll the pastry into 2 balls, one slightly smaller than the other

Wrap the smaller ball in cling film and refrigerate.
Press the larger ball into the base and sides of a greased fluted torte tin, about 0.5-1cm thick across.

Pour the cold raspberry filling into the base and spread evenly across.

Remove the other ball and place between 2 pieces wax paper.
Roll the pastry out into a long sheet, about 0.5cm thick
Slice into strips with a pastry cutter or sharp knife.
Using a spatula, gently lay the strips over the torte in a lattice fashion.

Using any remaining pastry, roll into a thin rope and press around the outside of the torte to seal the lattice to the edges.
Use a fork to press the sides of the torte into a more attractive pattern.
Bake in the oven for 30-40 minutes or until lightly browned.

Leave to cool in the tin before transferring to a place.
Serve dusted with icing sugar at room temperature.

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