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Raspberry Linzer Torte with a Hint of Lemon Zest
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of ground almonds
- 1/2 cup of granulated sugar
- 1 teaspoon of lemon zest
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 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 large bowl, combine 1 1/2 cups of flour, 1/2 cup of ground almonds, 1/2 cup of sugar, 1 teaspoon of lemon zest, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
- Add the cold butter pieces to the flour mixture and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract. Add this mixture to the flour and butter mixture, and stir until the dough comes together.
- Divide the dough in half. Press one half of the dough into the bottom of the prepared tart pan, forming an even layer. Place the remaining dough in the refrigerator to chill.
- Spread the raspberry jam over the dough in the tart pan, leaving a small border around the edge.
- Remove the remaining chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Use a sharp knife or cookie cutters to cut the dough into strips or shapes for the lattice top.
- Arrange the dough strips or shapes in a lattice pattern over the raspberry jam, pressing the edges to seal with the bottom crust.
- Bake the torte 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.
- Once cooled, dust the top of the torte with powdered sugar before serving. Enjoy!
The Raspberry Linzer Torte is a classic Austrian dessert that dates back to the 17th century. This delectable treat consists of a buttery almond pastry filled with raspberry jam and topped with a lattice crust. The addition of lemon zest adds a refreshing citrusy note to the traditional recipe, elevating the flavor profile to new heights. Renowned Austrian pastry chefs, such as Franz Sacher and Demel, have contributed to the popularity of this dessert, with their own unique variations and techniques. Today, the best versions of this dish can be found in traditional Viennese cafes and pastry shops, where skilled bakers meticulously craft each torte by hand. The key to a perfect Raspberry Linzer Torte lies in the balance of flavors and textures. The almond pastry should be rich and crumbly, while the raspberry filling should be sweet and tangy. The hint of lemon zest adds a bright, zesty undertone that complements the sweetness of the jam. For those looking to experiment, alternative methods for making this dish include using different types of fruit preserves, such as apricot or blackberry, to create unique flavor combinations. Additionally, some chefs incorporate ground hazelnuts or walnuts into the pastry for a twist on the traditional almond crust. Whether enjoyed in a quaint Viennese cafe or homemade in your own kitchen, the Raspberry Linzer Torte with a hint of lemon zest is a delightful dessert that pays homage to its rich Austrian heritage while offering a modern, citrusy twist.
70 min
8
320 calories
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