Easiest Way to Make Ultimate Linzertorte (Austrian Jam & Nut Tart)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, linzertorte (austrian jam & nut tart). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Linzertorte (Austrian Jam & Nut Tart) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Linzertorte (Austrian Jam & Nut Tart) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook linzertorte (austrian jam & nut tart) using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Linzertorte (Austrian Jam & Nut Tart):

1. Take 20 cm (8 in) springform or cake pan
2. Prepare Nutty Pastry Dough:
3. Take 125 g Flour
4. Make ready 1/2 tsp baking powder
5. Prepare 1 pinch salt
6. Get 1/2 tsp ground cinnamon
7. Make ready pinch ground cloves
8. Get 1 tsp cocoa powder (optional)
9. Prepare 60 g ground almonds
10. Take 1 tsp lemon zest
11. Make ready 1 egg
12. Take 75 g sugar
13. Make ready 100 g unsalted butter, cold
14. Make ready Filling:
15. Take 250-300 g raspberry, red current or plum jam (pflaumenmus)
16. Take 1 Tbsp rum or other liquor
17. Make ready Milk for brushing on dough

Steps to make Linzertorte (Austrian Jam & Nut Tart):

1. 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.
2. Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
3. Using your fingers, start working the egg, sugar and butter into the flour around the well.
4. As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
5. 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.
6. Grease the cake/springform pan with butter and sprinkle with flour.
7. 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.
8. 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.
9. Mix the jam with rum and spread in the crust.
10. 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.
11. 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.
12. 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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