Linzer Torte

Tags: #Austrian #classic #tart #hazelnut #jam Serving: 12 pieces Total time: 3 hours 30 minutes (resting overnight recommended)

Austria’s spiced, nut-rich lattice tart filled with red currant jam and baked to a deep, fragrant gold.

Ingredients

Dough

• 200 g unsalted butter, cool room temperature
• 150 g powdered sugar
• 50 g whole egg
• 5 ml vanilla extract
• 5 g finely grated lemon zest
• 250 g all-purpose flour
• 150 g hazelnuts
• 3 g baking powder
• 3 g ground cinnamon
• 0.5 g ground cloves
• 2 g fine sea salt

Filling and finish

• 350 g red currant jam
• 10 ml dark rum (optional)
• 18 g egg yolk
• 10 ml milk
• 10 g powdered sugar, for dusting (optional)
• 5 g soft butter, for the pan

Steps

1. Preheat the oven to 180°C.
2. Spread the hazelnuts on a baking sheet.
3. Toast the hazelnuts for 10 minutes.
4. Cool the hazelnuts for 10 minutes.
5. Rub the hazelnuts in a towel to remove loose skins.
6. Grind the hazelnuts to a fine meal.
7. Sift the flour, baking powder, cinnamon, cloves, and salt into a bowl.
8. Whisk the ground hazelnuts into the flour mixture.
9. Beat the butter in a mixing bowl until creamy.
10. Beat the powdered sugar into the butter until light.
11. Add the whole egg to the bowl.
12. Beat the egg into the mixture until emulsified.
13. Add the vanilla and lemon zest to the bowl.
14. Beat the mixture until combined.
15. Add the dry mixture to the bowl.
16. Mix on low speed until a soft dough forms.
17. Divide the dough into a 2/3 portion and a 1/3 portion.
18. Shape the larger portion into a disk.
19. Wrap the larger disk in plastic.
20. Chill the larger disk for 30 minutes.
21. Shape the smaller portion into a disk.
22. Wrap the smaller disk in plastic.
23. Chill the smaller disk for 30 minutes.
24. Butter a 23 cm tart pan or springform ring with the soft butter.
25. Line the base with parchment paper.
26. Preheat the oven to 175°C.