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Raspberry Linzer Torte
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of ground almonds
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 3/4 cup of raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a medium bowl, whisk together 1 1/2 cups of flour, 1/2 cup of ground almonds, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- In a large bowl, cream 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- Divide the dough in half. Press one half into the bottom and up the sides of the prepared tart pan.
- Spread 3/4 cup of raspberry jam over the dough in the pan.
- Roll out the remaining dough on a lightly floured surface and cut into strips. Arrange the strips in a lattice pattern over the raspberry jam.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
- Allow the torte to cool in the pan for 10 minutes, then carefully remove the sides of the pan and transfer the torte to a wire rack to cool completely.
- Dust with powdered sugar before serving. Enjoy!
The Linzer Torte, a classic Austrian dessert, has a rich history dating back to the 17th century. This delectable treat is known for its buttery crust, typically made with almonds, and a sweet raspberry filling. The tart's origins can be traced to the city of Linz, where it was first created. Renowned pastry chefs in Vienna, such as Franz Sacher and Demel, have contributed to the popularity of this dessert. Today, the best versions of this dish can be found in traditional Viennese cafes and bakeries. The key to a perfect Linzer Torte lies in the quality of the almonds and the balance of sweetness in the raspberry filling.
70 min
8
320 calories
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