Cakes & biscuits
Linzer torte with redcurrant jam
Ground nuts, cinnamon and sharp redcurrant jam define this Linzer torte.
- Total time
- 85 min
- Servings / pieces
- 12
- Topic
- Cakes & biscuits
Ground nuts, cinnamon and sharp redcurrant jam define this Linzer torte. The pastry stays tender beneath its fruit layer instead of becoming thin and crisp like a biscuit. An open lattice shows off the red filling and allows it to bake evenly. A day of resting improves the way the spices and jam mingle with the nut base. Choose a smooth jam with a pronounced fruit flavour; raspberry jam also works. The stated time includes a short chill for the dough but does not include the optional overnight rest.
Method
Step by step
- 01
Mix the nut pastry
Combine the flour, hazelnuts, sugar, cinnamon, cloves, salt and lemon zest. Add the cubed butter and whole egg. Work quickly into a soft, cohesive dough, cover and refrigerate for 30 minutes.
- 02
Shape the base
Heat the oven to 175°C conventional. Line the tin base with paper. Press just over two-thirds of the dough across the base and into a low rim about 2 cm high. Keep the thickness even, particularly where the base meets the edge.
- 03
Spread the jam
Stir the jam until smooth and spread over the pastry, leaving a small gap below the top of the rim. Gently warm very firm jam to loosen it, then let it return to lukewarm before spreading.
- 04
Add the lattice
Roll the remaining pastry about 5 mm thick between two sheets of baking paper. Cut strips and lay them diagonally across the filling in an open lattice. Gently press broken strips together. Mix the yolk with milk and brush only the pastry.
- 05
Bake and rest
Bake on the middle shelf for 35–40 minutes until the lattice is golden. Cool completely in the tin. Wrap well and leave in a cool place until the next day, then cut into narrow wedges.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Handling sticky dough
Ground nuts contribute oil, so this pastry softens quickly in a warm room. Chill for another ten minutes before cutting the lattice if necessary. Add extra flour sparingly, as too much makes the torte less tender.
Choosing the filling
Runny, reduced-sugar fruit spreads behave differently from traditional jam. For a distinct lattice, choose a thick but spreadable jam that stays on the spoon rather than running straight off it.
Kitchen questions
One more question?
Can I use almonds instead?
Yes. Replace the hazelnuts with the same weight of ground almonds. They taste milder; keep the other ingredients unchanged.
How long does it keep?
Wrapped well in a cool place, the torte keeps pleasantly for about four days. Refrigerate in very warm weather and allow slices to come to room temperature before serving.
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