Hi, I’m Jane. Today, I will show you a way to prepare linzertorte (austrian jam & nut tart) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Linzertorte (Austrian Jam & Nut Tart) Recipe
Linzertorte (Austrian Jam & Nut Tart) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Linzertorte (Austrian Jam & Nut Tart) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have linzertorte (austrian jam & nut tart) using 17 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Linzertorte (Austrian Jam & Nut Tart):
- Take 20 cm (8 in) springform or cake pan
- Make ready Nutty Pastry Dough:
- Make ready 125 g Flour
- Make ready 1/2 tsp baking powder
- Make ready 1 pinch salt
- Make ready 1/2 tsp ground cinnamon
- Make ready pinch ground cloves
- Prepare 1 tsp cocoa powder (optional)
- Prepare 60 g ground almonds
- Get 1 tsp lemon zest
- Prepare 1 egg
- Take 75 g sugar
- Get 100 g unsalted butter, cold
- Get Filling:
- Make ready 250-300 g raspberry, red current or plum jam (pflaumenmus)
- Get 1 Tbsp or other liquor
- Take Milk for brushing on dough
Instructions to make Linzertorte (Austrian Jam & Nut Tart):
- Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle.
- Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
- Using your fingers, start working the egg, sugar and butter into the flour around the well.
- As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
- When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour.
- Grease the cake/springform pan with butter and sprinkle with flour.
- After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork.
- Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
- Mix the jam with and spread in the crust.
- Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It’s also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
- Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan.
- The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you’re ready to eat, slice and enjoy!
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