Linzertorte (Austrian Jam & Nut Tart) Recipe by Felice
Cooking Instructions 120 mins 1 Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle. 2 Add put chunks of cold butter around the well. Then add the sugar and egg into the well. 3 Using your fingers, start working the egg, sugar and butter into the flour around the well. 4 As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides. 5 When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour. 6 Grease the cake/springform pan with butter and sprinkle with flour. 7 After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork. 8 Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border. 9 Mix the jam with rum and spread in the crust. 10 Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust. 11 Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan. 12 The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy! 1 Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle. 1 Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle. 2 Add put chunks of cold butter around the well. Then add the sugar and egg into the well. 2 Add put chunks of cold butter around the well. Then add the sugar and egg into the well. 3 Using your fingers, start working the egg, sugar and butter into the flour around the well. 3 Using your fingers, start working the egg, sugar and butter into the flour around the well. 4 As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides. 4 As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides. 5 When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour. 5 When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour. 6 Grease the cake/springform pan with butter and sprinkle with flour. 6 Grease the cake/springform pan with butter and sprinkle with flour. 7 After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork. 7 After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork. 8 Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border. 8 Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border. 9 Mix the jam with rum and spread in the crust. 9 Mix the jam with rum and spread in the crust. 10 Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust. 10 Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust. 11 Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan. 11 Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan. 12 The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy! 12 The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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