I have always wanted to make Linzertorte. We never had the equipment to make it while we lived in Austria – our small kitchen had only the basics, i.e. no food processor, or tart pan. Winter is long here in Missoula and now that we are back in the states, an invitation to a late-winter dinner party with request to bring dessert seemed as good an opportunity to try it. I’ve given up desserts for Lent but allowed myself one small slice of this delicious raspberry and hazelnut yummyness to make sure it was acceptable. More than acceptable! I doubt God will mind.
This torte is said to have originated in Linz, Austria. You can read more about that here. Meanwhile, grab some hazlenuts and start baking! You can use a variety of nuts (almonds, hazelnuts, walnuts) and various jams for filling, but I prefer the hazelnut and raspberry combination. This recipe was adapted from Bon Appetit’s Linzertorte with Cranberry and Apricot filling, here.
- 2 cups all-purpose flour
- 1 ½ cup hazelnuts, toasted, skins removed
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of cloves
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3 large egg yolks, divided ( 2 and 1)
- 2 teaspoons of 1 whole lemon peel, fine grated, reserve remainder for filling
- 1 teaspoon vanilla extract (optional)
- 1 cup seedless good quality raspberry jam
- Remainder of grated lemon peel
Preheat oven to 350°F. Cut piece of parchment paper to fit removable bottom of 10-inch diameter tart pan.
- Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add 2 egg yolks, lemon peel, (and vanilla) and process in pulses until moist clumps form. Gather dough into ball; Knead gently; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over parchment-paper covered bottom and up sides of 10-inch-diameter tart pan with removable bottom. Mix together raspberry jam and grated lemon peel. Spread filling mixture evenly in crust.
- Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Carefully move strips, placing 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal. (or roll out pencil thin string from remaining dough and press around edge of crust where lattice meets it.) Brush dough strips and outer crust with egg yolk mixed with a little water.
- Bake tart on cookie sheet until golden brown, about 40 minutes. Place tart on rack. Cool tart completely.
- DO AHEAD
CanShould be made 1 day ahead, as this gives flavors a chance to meld and soften the crust a bit. Cover loosely with foil and let stand at room temperature. Push up pan bottom to release tart. Cut tart into wedges.
- Serve with ‘schlag’ (“Schlagobers” – whipped cream stabilized with powdered sugar) and a few fresh raspberries for garnish.
- Note: This dough was a little bit hard to work with. Did not roll out super-easily or pick up easily in strips as it was a bit brittle. I wonder if adding ¼ more butter to dough mixture or kneading more would help? Also tart did not release easily from sides, but was fine once the tart was cut for the first wedge. Came apart easily. Might consider slightly greasing sides?
Options: could sprinkle almond slices on outside edge, all around and brush with egg to cement in before baking. Could pipe stiff whipped cream all around edge before cutting.