A Linzertorte is a traditional Austrian pastry. Unlike other tortes, a Linzertorte is only a single layered torte, whereas most other tortes can have many layers. Linzertortes are a type of shortcake with a fruit preserve “filling”, usually raspberry or red currant, but other jams will work just fine too, and sliced nuts with a latticed topping. The Linzertorte has been around since 1653, when it was first created in an Austrian abbey, in the city of Linz, Austria. It is a traditional Tirolean treat eaten on holidays and at Christmas time by the Austrians, the Germans, the Hungarians and the Swiss. The Linzertorte was introduced to the United States in 1856 by the Austrian emigre and baker, Franz Holzlhuber, in Minnesota. Linzer cookies are a close cousin to the Linzertorte.
I make Linzer cookies all the time, but I think this might have been the first time I actually have made a Linzertorte. As much as I love raspberries and raspberry jam, I decided to add a new twist to my Linzertorte, and used my Sweet Heat blueberry jam instead. Bread and Jam The torte itself was easy to make. The most challenging part for me was getting the latticed layering done properly.
3/4 (1 1/2 sticks) cup butter, softened
3/4 cup sugar
3/4 cup ground walnuts
1 1/2 cups flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
2 tsp lemon zest , divided
1/2 cup jam of your choice – I used Blueberry Heat this time.
2 TBSP almond slivers
powdered sugar for dusting
Place the walnuts into a food processor and pulse until they are ground finely.
Mix all the dry ingredients together, including the ground walnuts and set aside.
Blend the butter and sugar together until they are light and fluffy, for about 2 minutes, then add the egg and the 1 tsp of lemon zest and continue to blend together until everything is well incorporated.
Add 1/2 of the flour mixture and mix slowly, then add the rest and mix slowly again until everything is combined thoroughly. You want the dough to form a stiff dough.
Wrap the dough in plastic and refrigerate for 1 hour.
Preheat the oven to 375* F.
Spray a fluted tart pan with cooking spray.
When the dough is ready, on a lightly floured surface, cut the dough in 1/2. Roll each 1/2 to about 1/4 inch thick. Roll 1/2 the dough to fit into the tart pan and press it to fit the pan. Evenly spread the jam over the bottom of the dough. Sprinkle the rest of the lemon zest over the jam.
Roll out the other 1/2 of the dough into a rectangle, and start cutting the dough into strips, each about 3/4 of an inch wide. Criss-cross the dough strips over the top of the jam to make a lattice pattern. Sprinkle the top with the almond slivers when the lattice topping is done.
Bake for about 30 minutes, or until the dough is golden brown. Let the torte cool completely before removing it from the pan.
When the torte is completely cooled, dust with powdered sugar.