Linzer torte is a classic Austro-Hungarian tart (or cake, which is what “Torte” means in German).
Like its cousin, the Linzer cookie, it originated in the city of Linz, Austria. The big difference is in the dough: Toasted and ground almonds (or hazelnuts) are also added to it.
My father loved this dense, tart-sweet cake, and growing up, I remember my mother baking it on many a Sunday.
It’s been years since I last had the torte, and honestly, I’d completely forgotten about it until recently, when I spotted one in a café vitrine in Vienna, Austria.
I bought a slice and devoured it, and then I asked my mom for her old recipe.
The great thing about this tart, too, is that it tastes fantastic on the day you make it, but it’s also just as good in a few days, after it settles and the jam has time to moisten the crust.
I recommend you use your food processor, because it’s much faster that way. If you don’t have one, it’s easy to do it in a large bowl, using your fingers or a wooden spoon.
These photos show you how easy the method is:
You’ll quickly pulse the dry ingredients, add butter, then egg yolks and the dough will easily come together. (steps 1-5)
You’ll press the 3/4 of the dough into a tart form and reserve the remaining 1/4 for the topping. (steps 6-8)
After a quick rest in the fridge, you’ll spread the jam over the bottom of the pan. You’ll create little discs with your fingers, place them on top of the jam in a pretty polka dot pattern, and then bake the whole thing. (steps 9-12)
PS: I have more tasty Linzer recipes in my collection. Take a peek and do the Linzer!
Do you say torte or tart? Do you make your own jam or do you buy it?
Tell me in the comments.Print
Classic Austro-Hungarian tart with almond flour crust and raspberry jam filling
- 1¼ cup ground almonds or hazelnuts
- 1 cup unbleached all-purpose flour
- ½ cup sugar
- Zest of 1 medium lemon
- 9 tablespoons unsalted, cold butter, cut into ½-inch cubes
- 3 egg yolks
- 1½ cups raspberry, or red currant jam
- In a food processor fitted with an S-shape blade, pulse the ground almonds, flour, sugar, and lemon zest for about 10–15 seconds, until combined.
- Add the butter and pulse in 3-second intervals, until the butter is incorporated into the mixture, crumbly, and about pea-size.
- Add the egg yolks and pulse again a few times until incorporated, and a wet dough starts to form.
- Empty the contents of the bowl on a clean surface, and with your hands, form the dough into a ball. Press down into a disk.
- Measure and cut out ¼ of the dough, and set it aside for topping.
- Using your fingers and knuckles, press the dough evenly into the bottom and sides of a round 9-inch springform pan to form a shell for the jam filling.
- Refrigerate the pan and the ¼ of the dough for 1 hour.
- Preheat the oven for 350F.
- Take ¼ of the dough out of the refrigerator and form it into a ball, then press down into a disc. Cut it into about 16–20 small parts. Roll each part in your hands to form a little ball. Press the ball down to create a 1/8-inch disc. The size of each little ball doesn’t have to be precise—some will be smaller and some bigger, and so will the disc.
- Spread the jam evenly over the bottom of the pan with a spoon. Place the little discs of dough all over the jam and lightly press down. The topping will create a polka dot pattern.
- Bake in the oven until the edges and the topping are golden brown, and the jam is set, about 50–55 minutes.
- Remove from the oven and let cool completely in the pan. To slide off the outside ring easily, place the torte on a can or jar. (Don’t remove the torte from the pan until it has cooled completely, otherwise the edges will crumble).
- Cut the torte into slices and serve. Store in a cool place for up to 3 days.