andrejthechef
AustriaDessertDessertVegetarian

Linzer Torte

A spiced nut pastry tart filled with redcurrant jam and finished with a lattice top. Said to be one of the oldest named cakes in the world.

prep
40 min
cook
35 min
total
1 h 15 min
serves
10
level
medium
Linzer Torte, a dish from Linz, Upper Austria

Linzer Torte, from the city of Linz, is often described as one of the oldest cakes in the world still made under its original name, a spiced nut pastry wrapped around tart redcurrant jam under a lattice top.

The dough here is closer to a cookie dough than a pie crust, short and a little crumbly, which is exactly why it needs a proper chill before you try to shape it.

Part of our 20 best Austrian recipes list.

method

  1. Mix the flour, ground nuts, sugar, cinnamon, cloves and lemon zest together in a bowl.

  2. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.

  3. Add the egg yolks and rum if using, and bring the mixture together into a dough. Do not overwork it. Wrap and chill for at least 1 hour.

  4. Preheat the oven to 180°C (355°F).

  5. Press about two-thirds of the dough into the base and up the sides of a tart tin.

  6. Spread the redcurrant jam evenly over the base.

  7. Roll the remaining dough into thin strips, and arrange them in a lattice pattern over the jam.

  8. Brush the lattice with the beaten egg.

  9. Bake for 30 to 35 minutes, until the pastry is golden.

  10. Cool completely before removing from the tin, and dust with icing sugar before serving.

chef's tips

  • The dough is quite short and crumbly, more like a cookie dough than a pie crust; chilling it properly before working with it is what keeps it manageable.
  • Linzer Torte is often cited as one of the oldest cakes in the world still made under its original name, with records referencing it going back centuries.
  • Redcurrant jam is the traditional filling, with a tartness that balances the sweet, spiced pastry; raspberry jam is the most common substitute where redcurrant is not available.
  • Let the tart cool completely before slicing. A warm Linzer Torte is more likely to fall apart, since the pastry needs time to firm back up.