Linzer Torte

How to Make Linzer Torte

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour, hazelnuts, sugar, cinnamon, cloves, salt and lemon zest in a large bowl. Rub in the butter with your fingertips until the mixture looks like coarse crumbs. Stir in the whole egg and the yolk to make a soft dough.

   Mark done

2. Divide the dough into two pieces, one about two thirds and the other one third. Shape each into a disc, wrap and refrigerate for 1 hour.

   Mark done Start 1 hr timer

3. Heat the oven to 180°C / 350°F (160°C / 320°F fan) and grease a 23 cm loose-bottomed tart tin.

   Mark done

4. Roll the larger disc out between two sheets of baking parchment to about 5 mm thick, and press it into the tin, bringing it 3 cm up the sides. Patch any cracks with your fingers. Trim the edge and keep the trimmings.

   Mark done

5. Spread the jam over the base. Roll the remaining dough with the trimmings to 5 mm thick, cut into 1 cm strips and lay them over the jam in a lattice pattern. Press the ends into the edge of the pastry and brush the lattice with the beaten egg.

   Mark done

6. Bake for 40 to 45 minutes, until the pastry is deep golden and the jam is bubbling. Cool completely in the tin, then remove and dust with icing sugar.

   Mark done Start 40 min timer

Small Things That Help

• Press the pastry into the tin with your fingertips if it will not roll. It is short and fragile, and patching is normal and does not show once it is baked.
• Use a thick jam. A runny jam bubbles over the lattice and stains the pastry, so simmer a thin one for a few minutes first.
• Let the torte cool completely in the tin. The pastry is soft when hot and breaks up if you move it too soon.

What to Serve with Linzer Torte

• Black coffee
• Whipped cream
• Mulled wine

Storing & Reheating Linzer Torte

Keeps in an airtight tin for up to 5 days, and the flavour improves after a day. Freezes for 3 months.

Linzer Torte: Questions and Answers

Linzer Torte Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.