Recipe of Gordon Ramsay Linzertorte (Austrian Jam & Nut Tart)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, linzertorte (austrian jam & nut tart). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Learn how to make the original Austrian Linzer Torte with this easy step by step video. This torte may, on first glance, appear like a simple cake made out. The roots of Austria's famous jam tart from Linz can be traced back several centuries before they Linzertorte is eaten year-round, but is especially popular at Christmas. It is also popular in Hungary.

Linzertorte (Austrian Jam & Nut Tart) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Linzertorte (Austrian Jam & Nut Tart) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook linzertorte (austrian jam & nut tart) using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Linzertorte (Austrian Jam & Nut Tart):

1. Prepare 20 cm (8 in) springform or cake pan
2. Take Nutty Pastry Dough:
3. Get 125 g Flour
4. Get 1/2 tsp baking powder
5. Get 1 pinch salt
6. Take 1/2 tsp ground cinnamon
7. Take pinch ground cloves
8. Take 1 tsp cocoa powder (optional)
9. Get 60 g ground almonds
10. Take 1 tsp lemon zest
11. Take 1 egg
12. Take 75 g sugar
13. Prepare 100 g unsalted butter, cold
14. Make ready Filling:
15. Take 250-300 g raspberry, red current or plum jam (pflaumenmus)
16. Prepare 1 Tbsp rum or other liquor
17. Take Milk for brushing on dough

The Linzer torte is a traditional Austrian pastry, a form of shortcake topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzer Torte was most likely introduced in an Austrian village called Linz. In most recipes for Linzer Torte, you don't find baking powder added.

Instructions to make Linzertorte (Austrian Jam & Nut Tart):

1. Mix the flour, ground almonds, baking powder, salt, cinnamon, cocoa powder and lemon zest. Pile onto a large working surface and form a well in the middle.
2. Add put chunks of cold butter around the well. Then add the sugar and egg into the well.
3. Using your fingers, start working the egg, sugar and butter into the flour around the well.
4. As the flour gets incorporated and a buttery dough starts to form, pull in more flour into the dough from around the sides.
5. When all the flour is worked in, squeeze the dough tightly together into a ball. Cover with wrap and chill in the fridge for about 1 hour.
6. Grease the cake/springform pan with butter and sprinkle with flour.
7. After chilling, roll out 2/3 dough into a rough round shape for the pan. Press it into the bottom of the pan. Poke the bottom of the crust several times with a fork.
8. Roll out a little of the remaining dough for the sides of the crust and press it around the sides of the pan to form an even border.
9. Mix the jam with rum and spread in the crust.
10. Roll out the rest of the dough into a sheet and cut into strips for the crisscross pattern across the top. It's also fun to try shapes like circles and stars :) After you lay out the top, brush some milk over the crust.
11. Preheat oven to 180C/350C. Bake for 30-40 minutes, or until the pastry dough is golden brown and the center is bubbling. (I recommend checking after 20 minutes since ovens can be quite different!). Let cool and then remove from the pan.
12. The cake gets better as it ages, so it will actually taste better if you cover it in aluminum foil and let it set for a couple days! When you're ready to eat, slice and enjoy!

Linzer Torte was most likely introduced in an Austrian village called Linz. In most recipes for Linzer Torte, you don't find baking powder added. The cake gets soft because the jam soaks into the pastry. Linzer Torte (Linzertorte) is a classic Austrian cake, made with a crumbly pastry base, jam filling and lattice top. The crumbly pastry base, jam filling and the lattice top, make this.

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