Linzer torte

Cake Recipes 73 Last Update: Oct 13, 2020 Created: Oct 12, 2020
Linzer torte
  • Serves:
    8 People
  • Prepare Time:
    25 min
  • Cooking Time:
    40 min
  • Calories:
    343
  • Difficulty:
    Hard
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The Linzer torte is a one of the most popular Austrians pastry. Recipe name come from city name Linz, Austria.

It is basically made from shortcake topped with fruit and sliced dried fruit with a little design on top

Ingredients

Directions

  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
  2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough.
  4. Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Linzer torte



  • Serves: 8 People
  • Prepare Time: 25 min
  • Cooking Time: 40 min
  • Calories: 343
  • Difficulty: Hard

The Linzer torte is a one of the most popular Austrians pastry. Recipe name come from city name Linz, Austria.

It is basically made from shortcake topped with fruit and sliced dried fruit with a little design on top

Ingredients

Directions

  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
  2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough.
  4. Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

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