Old Fashioned Linzer Torte
Transport your taste buds to the heart of European baking with this Old Fashioned Linzer Torte, a timeless dessert featuring a tender, spiced nut crust and a luscious raspberry jam filling. Made with ground almonds (or hazelnuts) for a rich, nutty base and subtly spiced with cinnamon and cloves, this rustic tart is both fragrant and flavorful. Its signature lattice top not only adds vintage charm but also allows the jewel-toned jam to peek through, making it as visually stunning as it is delicious. Perfect for holiday gatherings or an elegant tea-time treat, this dessert is finished with a light dusting of powdered sugar for a touch of festive flair. With simple ingredients and easy-to-follow steps, this Linzer Torte brings classic European pastry to your table in just over an hour.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 120 grams Ground almonds (or hazelnuts)
- 150 grams Unsalted butter, cold and diced
- 100 grams Granulated sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 300 grams Raspberry jam (seedless preferred)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with a removable bottom and set it aside.
In a large mixing bowl, whisk together the flour, ground almonds, cinnamon, cloves, and salt until evenly combined.
Using a pastry cutter or your fingertips, cut the cold diced butter into the dry ingredients until the mixture has a crumbly texture, resembling wet sand.
Add the granulated sugar, egg yolks, and vanilla extract to the bowl. Mix until the dough comes together. If the dough is too dry, add a teaspoon of water at a time until it holds its shape.
Divide the dough into two portions, one slightly larger than the other. Wrap both portions in plastic wrap and refrigerate for 30 minutes to chill.
Take the larger dough portion out of the fridge and roll it out between two sheets of parchment paper into a circle slightly larger than the tart pan. Carefully transfer the rolled dough into the prepared pan, pressing it evenly into the base and sides. Trim any excess dough.
Spread the raspberry jam evenly over the dough base, leaving a small border around the edges.
Roll out the smaller dough portion and cut it into strips about 1 cm wide. Arrange the strips over the jam in a lattice pattern, pressing the edges to seal them.
Bake the Linzer Torte in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the torte from the oven and let it cool completely in the pan on a wire rack.
Once cooled, remove the torte from the pan and dust the top lightly with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 523.4 g | 190% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 272.3 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
