471
Linzertorte
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Ingredients
- 275 g flour
- 210 g butter
- 55 g hazelnut powder
- 55 g sugar
- 1 pinch of baking powder
- 1/2 teaspoon cinnamon powder
- 100 g egg yolks (about 5)
- 1/2 cap of rum (optional)
- 1 jar of blueberry, raspberry, red fruit jam...low in sugar
Instructions
- Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
- Add the cold butter cut into pieces and the rum (if you wish to use it).
- Mix with the "k" until the dough is homogeneous, no more!
- Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
- Line a circle, square or pie pan with the shape of your choice.
- My students in the "tartlet" classes have become pros and this recipe will be no problem for them!
- Pour the chosen jam on the pastry base. It is better to use a "home-made" jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
- Spread evenly.
- With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
- Place the stars on the jam.
- Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
- Place on a wire rack and carefully remove from the pan.
- To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. Arrange them on the pastry filled with jam (here raspberries).Then from pass the roller over the circle to cut the dough.
- Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
- Carefully unpack as the Linzertorte is very crumbly!
Nutrition
Serving: 8peopleCalories: 405kcalCarbohydrates: 26gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 443mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 838IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Linzertorte recipe for 8 people:
Linz dough: (very crumbly and not very sweet!)
-275g of flour
-210g of butter
-55g of powdered hazelnuts
-55g of sugar
-1 pinch of baking powder
-1/2 teaspoon cinnamon powder
-100g of egg yolks (about 5)
-1/2 cap of rum (optional)
-1 jar of blueberry, raspberry, red fruit jam… low in sugar!
Instructions:
Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
Add the cold butter cut into pieces and the rum (if you wish to use it).
Mix with the “k” until the dough is homogeneous, no more!
Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
Line a circle, square or pie pan with the shape of your choice.
My students in the “tartlet” classes have become pros and this recipe will be no problem for them!
Pour the chosen jam on the pastry base. It is better to use a “home-made” jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
Spread evenly.
With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
Place the stars on the jam.
Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
Place on a wire rack and carefully remove from the pan.
To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin.
Arrange them on the pastry filled with jam (here raspberries).
Then from pass the roller over the circle to cut the dough.
Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
Carefully unpack as the Linzertorte is very crumbly!
Linzertorte
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Ingredients
- 275 g flour
- 210 g butter
- 55 g hazelnut powder
- 55 g sugar
- 1 pinch of baking powder
- 1/2 teaspoon cinnamon powder
- 100 g egg yolks (about 5)
- 1/2 cap of rum (optional)
- 1 jar of blueberry, raspberry, red fruit jam...low in sugar
Instructions
- Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
- Add the cold butter cut into pieces and the rum (if you wish to use it).
- Mix with the "k" until the dough is homogeneous, no more!
- Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
- Line a circle, square or pie pan with the shape of your choice.
- My students in the "tartlet" classes have become pros and this recipe will be no problem for them!
- Pour the chosen jam on the pastry base. It is better to use a "home-made" jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
- Spread evenly.
- With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
- Place the stars on the jam.
- Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
- Place on a wire rack and carefully remove from the pan.
- To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. Arrange them on the pastry filled with jam (here raspberries).Then from pass the roller over the circle to cut the dough.
- Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
- Carefully unpack as the Linzertorte is very crumbly!
Nutrition
Serving: 8peopleCalories: 405kcalCarbohydrates: 26gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 443mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 838IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!
