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Austrian Linzer Torte:
Redcurrant and Almond Tart

What's The Big Idea?

This is a centuries-old traditional tart from the city of Linz in Upper Austria. There are many variations of the recipe, of course, but this is a fairly typical one and is great with a strong cup of coffee.

Shopping List

Here's the list of what you need:

  • 250g flour
  • 150g ground almonds
  • 125g caster sugar
  • Zest of 1 lemon
  • ½ teaspoon ground cinnamon
  • A pinch of ground cloves
  • ½ teaspoon baking powder
  • A pinch of salt
  • 200g unsalted butter, cut into small cubes
  • 2 tablespoons breadcrumbs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 300g redcurrant or raspberry jam
  • Handful of flaked almonds
  • Icing sugar for dusting

What To Do

  • Preheat the oven to 350F/175C and position the rack in the center of the oven
  • Mix together the flour, ground almonds, caster sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder
  • Add the butter and pulse in a food processor until the mixture looks like fine crumbs
  • Add the egg yolks and vanilla extract and pulse until the dough just begins to come together
  • Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other
  • Wrap the smaller ball of dough in clingfilm and refrigerate for about an hour
  • Lightly grease a 9-10 inch (23-25 cm) springform pie dish
  • Take the larger ball of dough and press it onto the bottom and up the sides of the pie dish
  • Spread the jam over the bottom of the tart. Cover with clingfilm and place in the refrigerator
  • Once the smaller ball of dough is firm, remove from the fridge and roll it between two sheets of greaseproof paper into a circle that is about 12 inches (30 cm) in diameter
  • Cut the pastry into 1 inch (2.5 cm) wide strips. Gently lay half the strips, evenly spaced, across the torte
  • Turn the torte a quarter turn and lay the remaining strips across the first strips at right angles (if desired, weave the top strips over and under the bottom strips)
  • Trim the edges of the strips. If there is enough pastry left over, roll it into a long "rope" and press around the outside of the torte
  • Gently press the flaked almonds into the visible areas of pastry
  • Bake in the preheated oven for about 30-35 minutes or until the pastry is golden brown
  • Allow the torte to cool on a wire rack before removing from the pie dish
  • When cool, sprinkle with icing sugar and serve

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