Linzer Tarte/Torte
Linzer Torte
Liz Stöckli
This is a rich Austrian tart which originates from the town of Linz in Austria. Traditionally it is filled with raspberry jam, but other variations exist, for example a chocolate tart. The pastry contains nuts, as well as flour and the traditional version has a lattice of pastry covering it. However, pastry can be cut into any other shapes, using a pastry cutter and the Tart decorated with these. Nuts other than almonds can be used, for example hazel nuts or pecan nuts. Sometimes, raspberry jam is topped with a chocolate filling.
Ingredients
150 gm soft butter
150 gm. sugar
1 pinch of salt
1/4 tsp. cinnamon powder
1 egg, standard size
150 gm. almond powder
170 gm, plain white flour (maida)
20 gm. chocolate or cocoa powder
1 cup raspberry jam
A 24-26 cm flan dish. A flan dish is an ovenproof, round or square dish, with a shallow, fluted or plain edges of about 2-4 cm. height.
Instructions
Heat the oven to 200?C or 400? F or Gas mark 6.
Beat the butter, sugar, eggs, salt, cinnamon and lemon zest until they are smooth and soft.
Add chocolate/cocoa powder, and then ground almonds and 150 gm (from 170 gm.) flour carefully, to make a dough.
Divide the dough into 2/3rd and 1/3rd.
Add the remaining 20 gm. of flour to 2/3rd of the dough and put it in the fridge. The reason you have to add some more flour is, that the dough you have to roll out must have a dryer consistency.
In the mean time, grease the flan dish and spread the remaining 1/3rd of the dough on its base using a wet knife.
Put the jam on that base and spread evenly.
Take out the remaining dough from the fridge and roll it out to make ?little sausages?, to make the rim and strips for decoration.
Bake in oven for 20-30 minutes. The tart should not be dry.
You can keep this tart for 1-2 weeks, if wrapped in an aluminium foil.
If you have leftover dough, you can make cookies out of it.
