Linzer torte: Difference between revisions
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|description=I am not a lover of sweet food, but this jam tart from Linz is irresistible, even to me | |description=I am not a lover of sweet food, but this jam tart from Linz is irresistible, even to me | ||
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<!-- /seo --> | <!-- /seo -->I am not a lover of sweet food, but this [[Jam|jam]] tart from Linz is irresistible, even to me. | ||
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|TotalCalories = 5263 | |TotalCalories = 5263 | ||
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|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Linzer torte recipe.jpg|alt=Electus]] | |Image = [[Image:Linzer torte recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Almond tart!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.73</span>/5</span> | |||
<span class="reviewDesc">In this case, that's a compliment! 😁</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
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| Wrap, and allow to rest in the [[Fridge|fridge]] for 30 minutes or so. | | Wrap, and allow to rest in the [[Fridge|fridge]] for 30 minutes or so. | ||
| Grease the bottom of a spring form or loose bottomed 28 cm circular [[Baking|baking]] tin. | | Grease the bottom of a spring form or loose bottomed 28 cm circular [[Baking|baking]] tin. | ||
| Take the [[Dough|dough]] from the [[Refrigerator|refrigerator]] and roll out three quarters of it and line the tin. | | Take the [[Dough|dough]] from the [[Refrigerator|refrigerator]] and roll out three quarters of it and line the tin. | ||
| Return it to the [[Fridge|fridge]] for a further 15 minutes. | | Return it to the [[Fridge|fridge]] for a further 15 minutes. | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/linzertorte|#linzertorte]] [[Special:Search/pastry|#pastry]] [[Special:Search/jam|#jam]] [[Special:Search/raspberry|#raspberry]] [[Special:Search/almonds|#almonds]] [[Special:Search/fridge|#fridge]] [[Special:Search/liqueur|#liqueur]] [[Special:Search/icingsugar|#icingsugar]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/butter|#butter]] [[Special:Search/dough|#dough]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 12:59, 23 December 2021
I am not a lover of sweet food, but this jam tart from Linz is irresistible, even to me.
| Linzer torte | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1315 |
| Ready in: | 2 hours |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th May 2012 |
|
Best recipe reviewAlmond tart! 4.73/5 In this case, that's a compliment! 😁 Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g plain flour, seived
- 250 g castor sugar
- 250 g almonds, ground
- ½ teaspoon cinnamon
- 1 pinch of clove buds
- 250 g butter
- 2 free range eggs
- 250 g raspberry jam
- 3 tablespoons raspberry liqueur or brandy
- 2 tablespoons icing sugar
Method
- Mix the flour, caster sugar, almonds, cinnamon, cloves , butter and 1 of the eggs to make the pastry. This is easier done in a food processor.
- Wrap, and allow to rest in the fridge for 30 minutes or so.
- Grease the bottom of a spring form or loose bottomed 28 cm circular baking tin.
- Take the dough from the refrigerator and roll out three quarters of it and line the tin.
- Return it to the fridge for a further 15 minutes.
- Mix the raspberry jam with the raspberry liqueur or brandy and fill the pastry case with it.
- Allow to set for a while.
- Meanwhile, preheat the oven to 180° C (350° F - gas 4).
- Roll out the remaining dough and cut into narrow strips.
- Arrange the strips in a lattice and press the pastry down on the outside of the tin.
- Beat the other egg and brush the lattice pastry with it.
- Bake for about 45 minutes.
- Before serving, sprinkle the tart with sifted icing sugar.
Chef's notes
Be careful when handling the pastry as there is no water to bind it.
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