Linzertorte Recipe (Almond Tart and Jam Lattice Top)
Linzertorte recipe: a classic almond tart with buttery dough flavored with cinnamon and cloves. You press the bottom base, spread jam on it, and cover it in a cage shape with the remaining dough. After it cools down, it is served with powdered sugar.
Ingredients
1. For the dough
2. For the filling and serving
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 180°C. Grease a 22–24 cm tart mold or line the bottom with baking paper.
Mix the dry ingredients
Mix the flour, almond flour, cinnamon and cloves in a large bowl. Add sugar and lemon peel and mix.
Add the butter
Add the cold butter cubes. Get a sand-like texture by quickly crumbling it with your fingertips; Be careful not to melt the butter.
Add the eggs and vanilla
Add 2 egg yolks, 1 egg and vanilla. Gather it with a spatula; If necessary, knead briefly with your hand to bring the dough together.
Let the dough rest
Divide the dough into two parts: larger piece for the base, smaller piece for the lattice. Wrap it with stretch wrap and let it rest in the refrigerator for about 60 minutes.
Create the base
Put the large piece of dough into the mold. Press with equal thickness on base and edges; Poke a few holes with a fork.
Spread the jam
Stir the jam briefly to soften it, then spread it over the dough in a thin, even layer.
Make the lattice top
Roll out the remaining dough on a lightly floured surface and cut strips. Create a lattice look by placing the strips crosswise over the jam.
Top with egg
Beat the remaining 1 egg. Lightly brush over the lattice strips; You can also apply a small amount to the edges.
Bake and cool
Bake for about 45 minutes, until golden brown. Let it rest in the mold for 15 minutes, then cool completely.
Serve
Just before serving, sprinkle powdered sugar on top through a sieve. Slice it and serve it with tea or coffee.