Austrian Cakes & Tarts: Linzertorte - Linz Tart


200 g of flour
200 g of butter
100 g if sugar
100 g of grated nuts
40 g of breadcrumbs
1 egg
1 pitch of grated cloves
grated peel of half a lemon
red currant jam

What Linzertorte is

This contribution of Upper Austria's capital Linz to the Austrian cuisine is one of the most popular tarts of the country. There is also a variation of this recipe for a cake, but the tart is the original one.

How to prepare Linzertorte

Mix the flour and the butter to make coarse crumbs. Then mix in the other ingredients apart from the red currant jam and prepare a very smooth dough. Put it in the fridge and let it cool for at least 30 minutes. Put half of the dough on the base of a tart shape. Cover this with plenty of red currant jam, but make sure to leave about two centimetres on the edges with no jam. Take the rest of the dough and roll it into a long string. Cut it into pieces and form a grid over the jam. Finally take the last dough to form a circle to "seal" the grid on the edges (that's why you don't want jam there). Use a paintbrush to cover it with a bit of egg (for the colour) and bake it at 160 degrees Celsius until golden-brown.

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

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