Linzertorte

 

This pie or tart is originally from Linz, Austria. The first known reference to it comes from a 17th-century manuscript that includes the recipe, likely originating from a convent or similar setting. It is believed to be the oldest tart referenced in Europe, although there are strong debates on this matter.

Linz is a beautiful city located in Upper Austria, crossed by the Danube River, and with a population that makes it the third-largest in the country, only behind Vienna and Graz. Don't expect to see the Alpine landscapes typically associated with Austria; instead, it resembles a city situated in a valley with architecture and appearance reminiscent of German cities. While they have other well-known culinary attractions (such as Linzer cookies), the Linzertorte is by far the most popular. It can be enjoyed throughout the year, and in fact, the city's pastry shops are always filled with it. Still, many families reserve its consumption for the Christmas holidays.

Linzertorte is the original model for other famous tarts or pies like Pasta Frola. I'll provide you with the authentic Austrian recipe, which is not challenging—more like none at all, except for the dough. So, for those in a hurry or lacking patience to make the dough, you can buy pie crust, and you're good to go.

INGREDIENTS:

For the Dough:

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) unsalted butter
• 3/4 cup (150 g) powdered sugar
• 1 cup (100 g) ground hazelnuts
• 1 egg
• 1 tablespoon (10 g) active dry yeast
• A pinch of scraped vanilla bean or a few drops of vanilla extract
• A pinch of grated lemon zest
• 1/2 teaspoon ground cinnamon
• A pinch of ground cloves

For Filling and Decoration:

• 1 egg
• 1 1/4 cups (120 g) raw almonds (optional)
• 1 1/4 cups (300 g) red currant, blackberry, or blueberry jam

1. First, prepare the dough. Soften the butter until creamy, either at room temperature or by microwaving for a few seconds. Mix it with powdered sugar until it forms a thick and homogeneous cream.

2. Add hazelnut flour, egg, cinnamon, ground cloves, grated lemon zest (a little, not all), cinnamon, and vanilla essence. Knead well to integrate them perfectly into the dough. If you have a mixer, now is the time to use it.

3. Once finished, form a ball and wrap it in plastic wrap. Place it in the refrigerator for 1 hour.

4. After an hour, take out the dough and divide it into 4 equal parts.

5. Set aside one-quarter for the top lattice.

6. Combine the other three parts and flatten them using a rolling pin. It should form a circle of approximately 12 inches in diameter, allowing you to place it in a low tart mold of about 9-10 inches in diameter. The mold should not be very deep, at most about 0.8 inches. I recommend using a disposable aluminum one.

7. Spread red currant jam on top. If you don't have it or can't find it, use blackberry jam. If not, blueberry jam (this last option is less orthodox).

8. Roll out the one-quarter of the dough you set aside with a rolling pin and cut strips. Interweave them over the jam, carefully closing the ends on the base.

9. Now you can decorate the edges with whole raw almonds (you can also use peeled toasted almonds) or sprinkle chopped almonds on top. This is optional.

10. You must paint the dough with the egg yolk so that it becomes shiny when baked.

11. Preheat the oven to 350°F (180°C) and bake for 40-45 minutes, if possible with heat from both the top and bottom.

It's a tart that can be well preserved in the refrigerator for many days and, importantly, can be frozen without any problems. In other words, if you make it now, you can "resurrect" it at Christmas, and no one will notice that it's not freshly made. This is important to relieve the preparation complexity on the day of the celebration. 

It has an incredible flavor and a very impressive presentation, the type that guests greet with exclamations of amazement.