Linzer Torte has two delicious layers of rich and buttery, nut flavoured pastry sandwiched together with preserves. What makes this torte so beautiful is the lattice design of the top crust and filling of fruit preserves. A tried and tested recipe by Meera Joseph
Ingredients
1 ¼ cup all-purpose flour
1 1/4 cups almond flour/ground almonds
1 cup granulated sugar
¼ teaspoon salt
1 ½ teaspoons grated lemon zest/rind
225 grams butter
2 eggs
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Icing/Confectioner’s sugar for dusting
2/3 cups raspberry/strawberry/blackberry preserves
Method
- Preheat the oven to 325°F/170°C
- Cream butter and sugar until light
- Add zest, eggs one at a time and beat well
- Sieve well flour, salt, clovea and cinnamon
- Add to the above mixture, and then add the almond flour too and blend
- Add half the mixture to the bottom of a tart pan (10 inch) and smoothen down
- You can also bake in individual small tart pans
- Add the preserves as the next layer
- On top of the preserves add the other half in an icing bag and make a lattice on top
- Bake for about 50 minutes until brown.
- Dust with icing sugar
Notes
- Serves 12
More recipes by Meera Joseph here >>
