Linzer Torte (“tart from Linz”) is a tart of Austrian origin, with a plait on top. It is generally made with redcurrant jam (in Austria and Switzerland) or raspberry jam (in Germany and Alsace). Its name refers to a geographical indication, notably the city of Linz, but also to a generic appellation referring to the name of its dough (Linzerteig: “Linz dough”). It is considered to be the oldest cake in the world.
I’ve modified the original recipe a little to represent the American flag, using raspberry jam and fresh blueberries.
Prep Time: 25 minutes
Baking Time: 35 minutes at 350°F (180°C)
Difficulty: easy
Yield: 12 slices
Ingredients
For the dough
- 7 oz almonds (200 g)
- 7 oz flour (200 g)
- 1 tsp baking powder
- 6 oz butter, cold, in pieces (170 g)
- 7 oz cane sugar (200 g)
- 1 pinch salt
- 1 egg
- 1 tbsp. cocoa powder
- 1 tsp ground cinnamon
- 12 oz raspberry jam (340 g)
- handful of blueberries
For browning
- 1 egg yolk for brushing
- 1 tablespoon milk for basting
Instructions
Blend almonds.
Sift flour and baking powder into a bowl.
In the bowl of a food processor, mix all the ingredients until the dough is smooth and sticky.
Preheat oven to 350°F (180°C). Line a springform tin (Ø 10 inches – 26 cm) with baking paper.
Pour three-quarters of the dough into the tin, using your hands to press the dough into the tin and form a 0.4 inch (1.5 cm) border.
Garnish with raspberry jam. Press edges together lightly with a fork.
Spread blueberries over a quarter of the dough.
Between two sheets of parchment paper, spread the remaining dough, cut out stars with a cookie cutter and spread them over the blueberries. Cut strips and spread over the remaining jam.
Beat the egg yolk and milk in a cup, brush over the edge of the dough and decorations.
Bake for 35 minutes.
