Linzer Torte – Austrian Jam Tart Cake

I  came across Linzer Torte when viewing some videos on youtube.  It seems, having done some research, that it is the oldest recorded cake, dating back to about 1653.  Basically it is a pastry dough covered with jam and topped with a lattice of more dough.  The dough is made from ground nuts, often hazelnut or almonds, or a mixture of both.  Blackcurrants seem to be the popular jam flavour in days gone by but these days often raspberry jam is used.

Having looked at several recipes and watched some videos I decided that I would use ground almonds and raspberry jam.  The dough is easy to make in a processor, but it can also be done by hand, rubbing the butter into the dry ingredients until it is like breadcrumbs and then gently bringing it together with egg yolks and vanilla extract.

I did mine in a processor, since it takes much less time.  Then having lined the tart tin with dough and covered it in jam I chilled it in the fridge with the remaining dough.  It was then just a matter of rolling out the remaining dough and cutting it into strips to form the lattice cover. Keeping the dough chilled is key to that part since it is very short and likely to break very easily.

I am very pleased with the result of my efforts, it turned out to be very tasty indeed, and since I had some home made custard available it went down very well with that.

Ingredients:

• 210g ground almonds
• 195g plain flour
• 135g caster sugar
• 195g unsalted butter, chilled and cubed
• 2 eggs yolks
• 1 tsp vanilla extract
• 1tsp of ground cinnamon
• 1/2 tsp baking powder
• 200g of raspberry jam
• Icing sugar, for dusting.

Method:

1. In a food processor place all the dry ingredients and blitz to mix.
2. Add the chilled butter and process to a fine breadcrumb consistency.
3. Add the egg yolks and vanilla extract and process until just combined, do not over mix.
4. Remove from the processor and pull the dough into a ball.
5. Cut of between a quarter and a third and set aside in the fridge, wrapped in plastic wrap.
6. Press the rest of the dough into a greased 24cm fluted tart pan, until even over the base and push about half way up the sides.
7. Spread the jam over the level dough until evenly coated.
8. Place the flan tin, covered, in the fridge and leave for one hour.
9. Remove the excess dough from the fridge and roll out, between parchment paper until it is about the same size as the base of the flan.
10. Cut into about 10 strips(5 will be placed on the flan and then the other five place on top in the other direction).
11. Place the dough back into the fridge for at least 10 minutes so that it firms up.
12. Preheat the oven to 180C/160C fan/350F.
13. Place a baking tray in the oven to heat at the same time.
14. Remove the flan tin and the strips of dough from the fridge.
15. Gently place 5 strips over the flan and then turn the tine one quarter turn and place the other 5 strips on the top.
16. Press the end to the side of the flan dough.
17. Bake in the oven, on the baking tray, for 35 minutes until a nice golden brown.
18. Remove from the oven and allow to cool completely before removing from the tin.
19. Dust with some icing sugar and then cut to serve.  I served with some custard, but cream would be fine.