Linzer Tart

Hello foodies,

This week I'm sharing one of my favourite tart recipes – the Linzer Tart! ;-)

It's made with a cinnamon-flavoured shortcrust pastry with ground almonds, ground hazelnuts and jam.

You can mix things up by changing the jam. ;-)

For a 28 cm diameter tart, you will need:

- 200gr softened butter

- 200gr sugar

- 2 eggs

- 1 pinch of salt

- 1 tsp ground cinnamon

- 1 tbsp cocoa powder

- 100gr ground almonds

- 100gr ground hazelnuts

- 250gr flour

- 1 jar of raspberry jam (500gr)

In the mixer bowl, place 200gr of softened butter.

To get softened butter, take it out of the fridge about 30 minutes before starting the recipe.

Add 200gr of sugar to the butter.

Using the flat beater (K beater), cream the butter and sugar for about 5 minutes at medium speed.

Once the mixture is nicely creamy, crack in 2 eggs and add 1 pinch of salt.

Using measuring spoons, add 1 tsp of ground cinnamon and 1 tbsp of cocoa powder to the previous mixture.

Then add 100gr of ground almonds and 100gr of ground hazelnuts.

Still using the flat beater, mix everything together for 30 seconds at speed 1.

Add 250gr of flour.

Mix for 30 seconds at speed 1.

Using a plastic scraper, finish mixing thoroughly.

Once the dough is well mixed, in a separate bowl, weigh out 250gr of dough and set it aside.

We will use it to make the lattice top.

Place the remaining dough on a sheet of baking paper.

Cover it with another sheet of baking paper – this will prevent the dough from sticking to the rolling pin.

Using a large rolling pin and 5 mm guide bars, roll out the dough over the entire surface of the baking paper.

Place the dough in the freezer for about 15 minutes.

In the meantime, we will prepare the top decoration using the Decora lattice cutter.

We will use the 250gr of dough we set aside earlier.

Place the dough on a sheet of baking paper and cover it with another sheet of baking paper so the dough won't stick to the rolling pin.

Using a large rolling pin and 3 mm guide bars, form a circle 30 cm in diameter.

Place the dough in the freezer for about 15 minutes.

I use a loose-bottomed tin to make unmoulding easier. I chose a 28 cm diameter one for this recipe.

Spray the tin with non-stick spray.

Take the dough out of the freezer (the larger portion).

Start by placing the dough in the bottom of the tin – you'll see that the dough is very fragile. Here I had to piece together the tart base in several parts.

For the sides, I cut strips and overlapped them so there were no gaps between the base and the sides.

For a neat finish, trim the excess dough with a knife.

Pour a 500gr jar of jam into the tart base.

I used raspberry here but you can choose whatever jam you like.

Preheat the oven to 200°C fan-assisted.

Now we will continue with the lattice for the top of the tart.

Here is an explanatory video to help you use the lattice mould:

Using a small sieve, dust the lattice mould with flour.

Take the remaining dough out of the freezer and place it on the lattice mould.

Roll over the dough several times with the large rolling pin so that it is cleanly cut.

The lattice mould comes in two parts – lift the "top" part and place it in the freezer for 5 minutes.

The small diamond shapes will remain – keep them for decoration.

After 5 minutes in the freezer, place the lattice on top of the jam.

Using a knife, remove the excess dough.

Arrange the diamond shapes set aside all around the lattice.

Quick tip: to remove excess flour, brush the lattice lightly with a slightly damp brush.

Bake at 200°C for 25 minutes.

After 25 minutes of baking, take the tart out of the oven and let it cool before unmoulding.

There you go, your Linzer Tart is ready to enjoy.

The tart keeps for about 3 days at room temperature in a box.

I hope you enjoy this recipe.

Wishing you a lovely Sunday, foodies! :-)

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.