Spiced Plum Linzer Torte

5 from 1 vote

This Linzer Torte combines a spiced plum jam with an easy-to-make cinnamon dough. Once baked to golden perfection, this twist on the Austrian Classic will win you over this Fall.

Prep Time30

Cook Time35

Total Time1 5

Course: Pies & Tarts

Cuisine: Austrian

Servings: slices

Calories: 343kcal

Author: Emma Duckworth

Equipment

Fluted tart tin with a removable base 23cm (9-inch)

Ingredients

170 g unsalted butter softened
120 g powdered icing sugar (confectioners’ sugar) sifted
1 zest of a lemon
2 egg yolks
200 g plain flour (all-purpose)
100 g almond meal (ground almonds)
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon fine salt
650 g plum jam
2 tablespoon flaked almonds

Metric - US Customary

Instructions

Make the Dough

Cream butter, sugar and lemon zest together. Add the butter, icing sugar and lemon zest into the bowl of a stand mixer and beat on medium until the butter is pale. This can take 4 to 5 minutes. Scrape down the base and sides of the bowl before commencing the next step.
Add yolks one at a time. Add each yolk to the mixing bowl, beating well after each addition.
Mix in the remaining ingredients. Sift into the mixing bowl the flour, then add the ground almonds, cinnamon, cloves and salt. Beat until the dough is well combined. Use a rubber spatula to scrape down the sides of the bowl. The dough is quite moist to handle. Use floured (imperative!) hands to bring the dough into a ball.
Line the pan with the dough. Divide the dough into ⅔ and ⅓ portions. Wrap the ⅓ portion (to be used for the lattice) in plastic wrap, shape it into a flat disc (chills quicker) and freeze for ten minutes.
Add the ⅔ portion to the pan, and using your fingers, press it down across the base until smooth and bring it up the sides of the pan.

Assemble the Torte

Cut the lattice. The remaining dough must be firm enough to roll but not so firm that it will crack. It does soften quickly, so flour the top and bottom of the disc and roll in between parchment paper until roughly 25 cm/ 10 inches in diameter.
Cut the lattice into 1 cm/ ½ inch strips - 10 in total. Refrigerate until firm enough for you to peel them off the paper. If they are too soft, they'll break. Reserve any remaining dough.
Fill the base with jam. Spoon 2 cups of jam into the torte base and smooth until even.
Assemble the lattice pastry. Place 5 strips evenly spaced out vertically over the top of the jelly. Turn the pan 90 degrees and place the remaining five strips of dough over the existing ones.
Use your thumb to press the ends of the dough into the edge to neaten them up and trim off the excess
Finish the tart. With the remaining dough - use your fingers to form small sausages and press them around the edge. There should be enough dough to make the edges approximately 1cm/1/2 inch thick.
Sprinkle the flaked almonds all around this thicker edge.
Bake! Bake until the pastry is a lovely golden brown and the jam is bubbling through the lattice. If the top does brown too quickly before the end of the bake time, just tent in foil.
Cool in the pan for ten minutes before transferring to a wire rack and cool to room temperature. The torte benefits from being left overnight as the flavours enhance- but it is still incredibly delicious if eaten the same day! Serve with whipped cream or creme fraiche.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Pans: I've used a 23cm (9-inch) fluted tart pan with a removable base. Alternatively, you can use a spring form pan.

To Store: The torte can be kept at room temperature for up to four days or refrigerated for up to 1 week.

To Freeze: Cool completely, then wrap the whole torte or individual slices in plastic wrap. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.

TIPS:

If processing your own nuts, then use toasted nuts for extra flavour.
Chill the lattice portion of the dough. The butter inside needs to firm up a bit before rolling out. If it hardens too much, rest the dough at room temperature. It's a balance!
Flour your hands, surfaces or utensils. The dough is quite sticky, and flour is your friend in this situation!
Prepare the dough ahead of time and store it in the fridge wrapped in plastic wrap until ready to use.
If the lattice is too tricky, stamp out the dough using a floured cookie cutter and place it over the jam. You can get as creative as you like!

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