Linzer Torte

Linzer Torte (Austrian Almond Jam Tart with Lattice Top)

A buttery, spiced short pastry enriched with ground almonds, spread with tart redcurrant jam and finished with a woven lattice. Traditionally made in Linz for centuries, it's one of Austria's most beloved tarts.

Prep

30 min

Cook

45 min

Total

75 min

Serves

10

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour (all-purpose), plus extra for dusting
• •200 g (7 oz) ground almonds, skin-on for more flavor, or blanched for a paler crust
• •200 g (7 oz / 1 cup) unsalted butter, cold, cubed
• •120 g (½ cup) caster sugar, fine granulated
• •2 whole (2 large) eggs, 1 whole for the dough, 1 yolk for the dough, 1 white for brushing the lattice
• •1 whole lemon zest, finely grated, from 1 organic lemon
• •1 tsp ground cinnamon, Austrian-style mild cinnamon
• •0.5 tsp (½ tsp) ground cloves, optional, traditional in some Linz recipes
• •0.25 tsp (¼ tsp) fine salt
• •350 g (12 oz) redcurrant jelly, use a stiff jelly, not runny jam; ribisel in Austria
• •15 g (1 tbsp) breadcrumbs, fine, to absorb excess juice from the jam
• •10 g (2 tsp) milk, for brushing the lattice, if using yolk instead of white
• •5 g (1 tsp) icing sugar, for dusting, optional

Steps

1. 1 Make the dough: in a large bowl, rub the cold butter into the flour, ground almonds, sugar, cinnamon, cloves, salt and lemon zest until it looks like coarse crumbs. Add 1 whole egg and 1 egg yolk (reserve the white for brushing); mix briefly with a fork, then bring together with your hands into a stiff dough. Do not overwork. Flatten into a disc, wrap in cling film and chill for at least 1 hour, or overnight.
2. 2 Heat the oven to 170°C / 340°F (fan 155°C / 310°F). Grease and flour a 24 cm (9½ in) round tart ring or springform pan (about 3 cm / 1¼ in deep).
3. 3 Cut off roughly two-thirds of the chilled dough and roll it out on a floured surface to a round about 4 mm thick. Lift into the pan and press gently into the base and sides. Trim the top edge flush. Prick the base all over with a fork and chill for 15 minutes.
4. 4 Roll out the remaining dough to 4 mm thick and cut into even strips about 1.5 cm wide for the lattice. Keep them on a floured tray and chill while you fill the tart.
5. 5 Sprinkle the breadcrumbs evenly over the chilled pastry base to soak up the jam juices. Warm the redcurrant jelly slightly so it spreads easily, then spread it in an even layer, about 5 mm thick, leaving a small border at the top edge.
6. 6 Weave the lattice strips over the jam in a traditional crosshatch pattern. Press the ends of the strips gently into the rim of the base to seal. Brush the lattice with the reserved egg white (or a little milk for a softer sheen).
7. 7 Bake on the middle rack for 40–45 minutes, until the pastry is a deep golden brown and the jam is bubbling hot in the centre. If the lattice browns too quickly, tent loosely with foil after 25 minutes.
8. 8 Cool fully in the pan on a wire rack, at least 2 hours, before unmoulding. The centre will firm up as it cools. Dust lightly with icing sugar just before serving. Linzer Torte keeps well in an airtight tin for 1–2 weeks and is traditionally eaten a day after baking, when the spices have mellowed.