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Linzer Torte: photo of the dish
Illustrative photo: Burkhard Mücke — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Linzer Torte

An Austrian tart, one of the oldest in the country, with a hazelnut and cinnamon shortcrust, filled with raspberry jam and topped with crisscross strips. Originally from Linz, it is traditionally eaten at Christmas.

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Ingredients

Ingredients

Dorure

Spices & seasoning

Optional extras

Nutrition facts

432 kcal per serving

Protein
6.5 g
Carbohydrates
49.5 g
of which sugars
32.2 g
Fat
22.2 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, hazelnuts, cinnamon, cloves and salt in a bowl.
  2. Add the cold butter cut into cubes and rub it in with your fingertips until the texture is sandy.
  3. Add the sugar, yolks and zest, then knead quickly into a dough. Set aside a third of the dough and chill for 30 minutes.
  4. Roll out two thirds of the dough into a buttered tart tin and prick the base.
  5. Spread the raspberry jam over the dough.
  6. Cut the remaining dough into strips and arrange them in a lattice over the jam.
  7. Brush with egg wash and bake for 35 minutes at 180 °C, until the pastry is golden. Let it cool completely.

Variations and tips

Apricot version. Replace the raspberry jam with apricot for a milder version.

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Original Ecomely recipe.