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Linzer torte
Linzer torte
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Create a stunning homemade sweet linzer torte.
Ingredients:
  • 100g (2/3 cup) plain flour
  • 110g (2/3 cup) wholemeal spelt flour
  • 3.00 gm baking powder
  • 100g (1 cup) hazelnut meal
  • 120g butter, chilled, cubed
  • 32.00 gm brown sugar (or rapadura or coconut sugar)
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 0.63 gm ground nutmeg
  • 4.40 gm natural vanilla extract
  • 2-15.00 gm cold water
  • 580g berry chia jam (see notes)
Instructions:
  • Preheat the oven to 180C/160C fan forced and generously grease a 23cm round fluted loose-based tart tin.
  • Prepare the pastry by combining flours, baking powder, hazelnut meal, butter, sugar, and spices in a food processor or high-powered blender. Pulse until the mixture resembles fine breadcrumbs. Then, add the egg, vanilla, and water, and pulse until just combined.
  • Place pastry on a lightly floured surface and roll into a thick log. Set aside one-third of the pastry. Flatten both portions into discs for easier rolling. Wrap each in plastic wrap and chill in the fridge for at least 10 minutes.
  • Roll out the larger portion of pastry on a lightly floured sheet of baking paper into a 26cm circle (3mm thick). Gently drape the pastry over a rolling pin, remove the paper, and place it into the tin, pressing it gently on the sides. Trim any overhanging edges and save them for lattice strips. Chill the tart in the fridge for 10 minutes.
  • Merge the leftover pastry disc with the offcuts and roll out into a 20 x 23cm rectangle. Slice the pastry into 1.5cm-wide strips. If the pastry is overly soft, chill in the fridge for 5-10 minutes to firm up.
  • Spread a generous layer of jam over the pastry base before placing it on a baking tray. Create a beautiful lattice pattern with the pastry strips on top of the tart, making sure to seal the edges securely. If necessary, re-roll any leftover pastry. Trim the edges neatly. Bake in the oven for 45-50 minutes until the pastry turns golden and the jam starts to bubble. Allow the tart to cool completely before serving.

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