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Linzer Torte With Melting Moment Topping
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Linzer Torte with Spiced Melting Moment Topping

Makes a 33cm x 9cm tart , serving 6–8 people
Servings: 6

Ingredients

For The Pastry:

  • 200 g plain flour
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 75 g ground almonds
  • 100 g caster sugar
  • 1 lemon zested
  • 225 g butter softened
  • 2 egg yolks
  • 1/2 tsp vanilla extract

For The Filling:

  • 400 g raspberry jam or blackcurrant or redcurrant

For The Topping:

  • 30 g almonds flaked
  • 40 g icing sugar
  • 125 g butter softened
  • 2 drops vanilla extract
  • 125 g plain flour
  • 15 g cornflour
  • 1 tsp ground cinnamon

Instructions

  • For the pastry - Sift flour, cloves and cinnamon together in a mixing bowl. Add almonds, sugar and lemon zest. In a large bowl, mix together butter, egg yolks and vanilla using a wooden spoon and then add dry ingredients. Continue mixing until well combined and a mass is formed. Shape into a ball, flatten and cover with clingfilm. Place in refrigerator for approximately 1 hour or overnight.
  • Having made and rested the Linzer Pastry, to make the torte - On a lightly floured surface, roll out pastry to 3–4mm thick. Carefully roll it up on the rolling pin and unroll it into a 33cm x 9cm tart tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.
  • Stir jam until it is lump-free and spread evenly into the pastry base.
  • Crumble some flaked almonds between your fingertips until you have smaller pieces to sprinkle around the edge of the tart, then set aside.
  • To make topping, place icing sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.
  • Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix. Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way then the other to create a trellis pattern. Sprinkle crushed almond flakes around the edge of the tart.
  • Pipe small shapes of leftover mixture onto a baking paper-lined oven tray and bake in a preheated 170°C (gas mark 3) oven for 10–12 minutes to make petit four biscuits to serve with coffee or tea. Bake tart in a preheated 180°C (gas mark 4) oven for 30–35 minutes or until golden-brown in colour. Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).
  • Serve chilled with rich cream or vanilla ice cream.

Notes

Recipe reproduced with publisher's permission from Pie: Delicious Sweet and Savoury Pies and Pastries by Dean Brettschneider