Homemade Linzertorte Recipe

This Linzertorte recipe is from a book I bought back in the early 1980 when I was visiting my cousins in Austria. It’s an Austrian recipe book translated into English that has been preserved through generations. The book is filled with traditional recipes that highlight the rich culinary heritage of Austria, and the Linzertorte stands out as one of the quintessential desserts.

I decided to make a Linzertorte as I had friends coming over for lunch. They all appreciate the rich flavours of almonds and spices, so I thought this classic dessert would impress them. The Linzertorte’s nutty aroma and sweet-tart jam filling create a delightful balance that suits any gathering. It’s not just a dessert; but a conversation starter, rich with history and taste.

There are many, many versions of this very popular recipe which is a jam tart rather than a gateau.

You could choose from Linzertorte weiss (white Linzertorte) made either with blanched almonds or without almonds altogether, or Linzertorte braun (brown Linzertorte) where almonds or nuts play a prominent role. Each version has its unique characteristics, shaped by regional preferences and family traditions. Then there is Linzertorte geruehrt, which means that butter (or margarine) are creamed before the dry ingredients are added rather than crumbling the butter into the dry ingredients. This method results in a slightly different texture and richness. And so it goes on. There is even supposed to be a ‘real and genuine’ Linzertorte originating in the town of Linz (the supposed birthplace of the cake), but rumour has it that this is far, far inferior to all ‘copies’! The variations of the Linzertorte across different cultures showcase the adaptability and timeless appeal of this dish.

The beauty of the Linzertorte lies not only in its delightful taste but also in its versatility. You can experiment with different types of jams, such as apricot or sour cherry, to find your perfect filling. Some even add spices like nutmeg or cardamom for an extra kick of flavour. This adaptability makes the Linzertorte a favourite among home bakers, allowing each to put their personal touch on this traditional recipe.

Ingredients

5 oz sugar
A pinch of cloves and cinnamon powder
5 oz flour
5 oz butter
2 egg yolks or 1 egg
5 oz ground almonds (not blanched)
Jam for the filling (Raspberry jam is usually used but blackberry or any dark red fruits will be fine. Also, it needs to be sharp so don’t use strawberry jam as it is too sweet).
Egg for brushing over
Juice of 1/2 lemon

Feel free to use organic or locally sourced ingredients to enhance the flavour of your Linzertorte. The quality of the ingredients can significantly affect the final outcome, so opt for high-quality butter and fresh eggs whenever possible.

To Make the Pastry

Mix together all dry ingredients in a large mixing bowl, ensuring they are well combined. Cut the butter into small pieces and crumble it into the dry ingredients, creating a sandy texture. Add the egg yolks (or whole egg) to the mixture. Quickly work the mixture into a dough, being careful not to overwork it. Once combined, chill the dough in the refrigerator for at least 30 minutes. This step is crucial as it allows the butter to firm up, which will make it easier to roll out. Roll out two-thirds of the pastry on a floured surface, then gently line the bottom and sides of a buttered and floured flan case with this pastry. Spread a generous layer of good quality jam over the base, ensuring it’s evenly distributed. With the remaining pastry, roll it out and cut into strips to create a criss-cross pattern over the top. Brush the pastry with beaten egg to give it a beautiful golden colour when baked. Bake at Regular 5 (this is 180 to 190 C) for approximately 30-40 minutes, or until the pastry is golden and the jam is bubbling.

Serve

Once baked, allow the Linzertorte to cool in the tin for a bit before transferring it to a wire rack. When cold, dust thickly with icing sugar for a lovely finish. The icing sugar adds a touch of sweetness and elegance. (Mine cooked at 180 C for just over 30 minutes, but baking time will depend on your oven. It’s always good to keep an eye on it as it bakes.) Serve slices with a cup of tea or coffee, and enjoy sharing this delightful piece of Austrian culinary tradition.

Recipe by Brigitte Kershaw

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