Austria · Europe
Linzer Torte
A chilled nut shell holds its ground under the jam — preconditioning, Austrian style.
classic Linzer torteAustrian jam lattice tart
The Chemistry in This Bake
Chilling the pastry shell before filling and latticing so it holds its structure in the oven.
Learn the full technique →Ingredients
- Flour
- Ground hazelnuts (or almonds)
- Butter
- Sugar
- Egg yolk
- Lemon zest
- Cinnamon
- Redcurrant jam
Method
Make a nutty, spiced pastry and chill it at least 1 hour until firm.
Press two-thirds of the dough into a tart tin and chill again.
Spread redcurrant jam over the base.
Roll out the rest of the dough, cut strips, and lattice them over the jam.
Chill briefly once more before baking.
Bake at 175 °C for 40-45 minutes and cool fully before slicing.