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Linzer Torte with Raspberry Jam from verygoodcook.com

Linzer Torte With Raspberry Jam

  • Author: Michal Martinek
  • Prep Time: 75 min
  • Cook Time: 60 min
  • Total Time: 2 hours 15 minutes
  • Yield: Serves 6-8 1x
  • Cuisine: Czech

Description

Linzer Torte with Raspberry Jam is a classic dessert with a tender ground-almond crust and sweet-sour raspberry jam.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Add the butter and pulse in 3-second intervals, until the butter is incorporated into the mixture, crumbly, and about pea-size.
  3. Add the egg yolks and pulse again a few times until incorporated, and a wet dough starts to form.
  4. 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.
  5. Measure and cut out ¼ of the dough, and set it aside for topping.
  6. 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.
  7. Refrigerate the pan and the ¼ of the dough for 1 hour.
  8. Preheat the oven for 350F.
  9. 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.
  10. 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.
  11. Bake in the oven until the edges and the topping are golden brown, and the jam is set, about 50–55 minutes.
  12. 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).
  13. Cut the torte into slices and serve. Store in a cool place for up to 3 days.