Linzer Tart

Linzer Tart recipe or Torte is a very short, crumbly pastry dessert made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, (but even walnuts or almonds are used), covered with a filling of red currant jam. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. The Linzer Torte recipe is the oldest-known in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known.

Below is a video showing you how to bake Linzer Tart

Recipe
200 gm Sugar
200 gm Unsalted Butter
1 nos Whole Egg
1/2 tsp Vanilla Essence
1/4 tsp Cinnamon Powder
500 gm Soft Flour
140 gm Ground Hazelnut
5 gm Baking Powder
90 gm Sponge Crumb (Any Flavour)
100 ml Milk
150 gm Raspberry Jam
300 gm Sugar Dough

Click here for Sugar Dough recipe

Method
1) Beat butter and sugar together till smooth and fluffy.
2) Add in egg and mix well.
3) Next, add in flour, baking powder, ground hazelnut, vanilla essence, cinnamon powder and sponge crumb. Mix till a smooth consistency.
4) Lastly slowly add in milk and mix till smooth.
5) Line a 9" (23cm) tart mould with sugar dough. 
6) Use 2/3 of linzer dough to fill the tart mould evenly. Spread raspberry jam across the linzer dough.
7) Use a piping bag and plain nozzle to pipe the remaining linzer dough criss crossing on the tart.
8) Bake in oven at 180C (356F) for 25 to 30 minutes till brown.
9) Remove from mould and serve as a chilled or warm dessert.

Recipe makes 1 X 9" (23cm) Tart Mould