Indulge in this classic Linzer tart. A delicate, short, nutty pastry filled with raspberry jam and decorated with a pretty lattice design.
Ingredients
- 325 g plain flour (all-purpose flour) (2 ½ cups/11 ½ oz)
- 150 g almond meal (ground almonds) (1 ½ cups/5.3oz)
- ⅓ cup granulated white sugar (67g /2.4oz)
- ¾ teaspoon mixed spice
- Pinch salt
- 200 g unsalted butter cold and cubed (7oz)
- 2 large eggs cold
- ¼ cup cold water
- 1 ⅔ cups raspberry jam (500g)
- 1 egg yolk extra
- 2 teaspoons water, milk or cream
For best results, always weigh ingredients where a weight is provided
Instructions
- In the bowl of a food processor, add the flour, almond meal, sugar, spice, cubed butter and a pinch of salt. Process on the lowest setting until the largest pieces of butter are the size of a pea.
- Add the eggs and process on low to combine, then with the processor running, slowly pour in the cold water and continue processing until the mixture starts to form large clumps.
- The pastry should still look crumbly but holds together when you press it together with your hands. Tip it out onto a clean surface and gently knead it together just a few times (not too much) until you have a smoothish ball off pastry dough.
- Cut the dough into two even pieces. Dust the surface and the first ball of dough with just a little flour, only enough to stop it sticking, and roll it out to circle about 4-5mm / ⅙-⅕ inch thick.
- Sit your rolling pin in the centre of the dough and fold the far side over the top, then lift and transfer it to a 9 inch round, fluted tart pan with removeable base.
- Gently press the sides of the dough downwards into the corners and press around the sides so that it’s tight up against the fluted edge and the pastry is standing upright. Trim a little of the overhang off, just so that it doesn’t flop over and ruin the shape then chill the pastry case for 2 hours.
- Shape the second piece of dough, along with any offcuts from the first piece, into a rough square then roll out into a squarish shape also about 4-5mm / 1/6-1/5th inch thick. Lay a sheet of baking paper onto a large sheet pan then lift the dough with the rolling pin, the same way you did with the first one and lay it onto the baking sheet. Chill for 2 hours also.
- Use a sharp knife to cut strips in the flat square piece of pastry about 2cm / ¾ inch wide.
- Take the pastry base out of the fridge and prick all over with a fork. Trim off the edges with a sharp knife.
- Fill the pastry base with the raspberry jam and spread over evenly.
- Lay or weave the strips of pastry lightly over the jam in a lattice pattern making sure they overlap the edge of the tart. Press around the edges with your finger to seal the edges and cut away any excess.
- Mix together the egg yolk and milk, then brush all over the lattice on top of the tart. Be careful to get all the pastry but try not to drag the jam over the pastry with the brush. Any part of the pastry without egg wash won’t turn golden.
- Bake for 45-50 minutes until the pastry is golden and the jam is bubbly. Let the tart cool completely before serving.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- All ovens vary. While this recipe is as accurate as possible, test for doneness 3-5 minutes before the recipe suggests as different ovens can vary.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
