Cakes & Desserts
Linzer Tart with Redcurrant Filling
Linzer tart comes from the pastry-making tradition of the old Austro-Hungarian monarchy and is still baked in Austria and Bohemia. While elsewhere it may turn hard, ours stays crisp, buttery and full of the aroma of cinnamon and almonds. Try it with redcurrant jam and a delicate lattice – before you go tasting it in Vienna.
Prep: 1 h 15 min
Cook: 40 min
Servings: 5
Energy: 1003 kcal per serving
Method
01.
Sift the flour and icing sugar into a bowl, add the ground almonds, grated lemon zest, cinnamon, cloves and a pinch of salt. Then pour in 3 egg yolks beaten with a fork and mix everything together.…
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