It is said to be the oldest tart in existence, made with a crispy dough of butter, flour, egg yolk, and cinnamon, along with a filling of red fruit jam, among other ingredients. This is the Linzer Tart, a true classic of European pastry. This tart requires a bit of effort and time to prepare, but it is absolutely worth it, as the final product is not only excellent but also delicious. Topped with a...
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Ingredients
egg2
flour200g
sugar150g
baking powder1tsp
butter150g
ground almonds150g
ground cinnamon1tsp
strawberry jam250g
beaten egg yolk for brushing the tart1
Nutrition (per serving)
Calories
393.2kcal (19.66%)
Protein
4.6g (9.22%)
Carbs
53.3g (19.39%)
Sugars
29.6g (59.12%)
Healthy Fat
6.4g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Linzer Tart
Prepare the dough
- Step 1
In a bowl, mix the flour with the baking powder, sugar, ground almonds, and cinnamon.
- Step 2
Make a well in the center of the dry ingredients and add the lightly beaten eggs and softened butter. Begin kneading from the center, gradually incorporating the flour until you achieve a homogeneous dough. Be careful not to overwork the dough.
- Step 3
Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
Assemble the tart
- Step 1
Grease a 23 cm (9-inch) round springform tart pan with butter.
- Step 2
Roll out the dough and cover the bottom and sides of the pan, ensuring a thick layer. Reserve a portion of the dough for the lattice decoration.
- Step 3
Spread the jam evenly over the tart base.
- Step 4
Roll out the reserved dough and cut it into thin strips. Arrange the strips over the jam in a lattice pattern, forming diamond shapes.
- Step 5
Brush the entire surface of the tart with the beaten egg yolk.
Bake the tart
- Step 1
Preheat the oven to 160°C (320°F) and bake the tart for the first 5 minutes.
- Step 2
Increase the temperature to 180°C (356°F) and continue baking for approximately 40 minutes, or until the dough is cooked and the surface of the tart is golden brown.
- Step 3
Remove the tart from the oven and allow it to cool completely before removing it from the pan.
Presentation
- Step 1
Serve the Linzer Tart on its own or decorated with a few sliced almonds in the center and a dusting of powdered sugar around the edges.
Nutrition (per serving)
Nutrition (per serving)
Calories
393.2kcal (19.66%)
Protein
4.6g (9.22%)
Carbs
53.3g (19.39%)
Sugars
29.6g (59.12%)
Healthy Fat
6.4g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened before mixing it into the dough for a smoother texture.
Do not overwork the dough to maintain its crispiness after baking.
Allow the tart to cool completely before slicing to ensure clean cuts.
FAQS
Can I use a different type of jam for the filling?
Yes, you can use any red fruit jam, such as raspberry or cherry, as a substitute for strawberry jam.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap.
What can I use if I don't have a springform pan?
You can use a regular tart pan, but ensure it is well-greased to make it easier to remove the tart after baking.
Can I skip the lattice decoration?
The lattice is a traditional feature of the Linzer Tart, but you can skip it if you prefer a simpler presentation.
How should I store the Linzer Tart?
Store the tart in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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