Sunday, May 23, 2010
When I pulled this out of the oven, my heart did a little jump because of how pretty it was. I was definitely proud to serve this tart and I got a lot of "you MADE that" comments because apparently it looked storebought!
The fragrant nutty tart pastry comes together in seconds and the filling is nothing more than simple raspberry jam with a splash of lemon. This tart is much more than the sum of its parts.
Linzertorte originated in Linz, Austria and is often served around Christmas. But... knowing me, I often make recipes out of season, like pumpkin cheesecake in the summer! This torte has stood the test of time since the 1700's with only a minor change that now many people include ground hazelnuts in the crust (I stuck to almonds though). Blackcurrant jam is most traditional but nowadays most common is raspberry.
The recipe comes straight from the book Baking for All Occasions by Flo Braker. No alterations and none needed next time either except that her recipe makes one 11" tart but I made one 9" tart and a baby 3". They were soooo cute beside each other. Of course my 3 year old had the baby one and it was 'just the right size'.
11" Tart | Flo Braker
2 cups flour
2/3 cup dried bread crumbs, fine
1 1/2 cups ground almonds
1 tsp ground cinnamon
1/4 tsp nutmeg
2/4 tsp allspice (optional)
1 cup butter, room temperature
2/3 cup sugar
zest from 1 lemon
1 cup raspberry jam
1 tbsp lemon juice
1 egg, beaten
1. For Pastry, combine all dry ingredients. In a mixer with the paddle attachment, cream butter and sugar until smooth. Add egg and lemon zest then flour mixture until it comes together into a dough. Divide in half and wrap each half in plastic wrap for 1 hour or until firm enough to roll. You can also freeze it for up to 1 month and just bring to room temp before rolling out.
2. Preheat oven to 350 degrees F. Combine lemon juice and raspberry preserves.
3. Assembly: Roll out 1/2 the dough. Line your tart pan with the pastry and chill for 30 minutes (or up to 1 day). Spoon preserves into pastry-lined pan. Using a pastry wheel or knife, cut dough into strips to form lattice. Arrange lattice strips on top. Note: Linzer tarts do not have the lattice strips interwoven, they are instead laid all one way and then the rest laid on top of them going the other direction or diagonally.
4. If desired, brush tart edges and strips with egg wash. Bake 35-45 minutes or until pastry is done and golden brown. Cool fully before removing from tart pan and serving.