Recipe with FRUCHTSTOFF

Linzer Torte with Redcurrant

Linzer Torte is a classic of Christmas baking: a spiced, nutty shortcrust pastry with a lattice top over a thick layer of jam. In this version, FRUCHTSTOFF Redcurrant provides a fruity tartness that contrasts beautifully with the pastry.

⏱ Preparation 40 min · Resting/chilling time 60 min · Cooking/baking time 40 min · Total 2 hr 20 min · 12 slices (24 cm springform tin)

Ingredients

• 250 g wheat flour (Type 405)
• 150 g ground hazelnuts
• 200 g soft butter
• 120 g sugar
• 1 egg (size M)
• 1 tsp cinnamon
• 1 pinch ground cloves
• 1 pinch of salt
• Zest of 1/2 organic lemon
• 2 jars FRUCHTSTOFF Redcurrant (200 g each)
• 1 egg yolk for brushing
• Butter for the tin

Method

1. Mix the flour, hazelnuts, sugar, cinnamon, cloves, salt and lemon zest. Add the butter and egg, then quickly knead into a smooth dough.
2. Wrap the dough in cling film and leave to rest in the fridge for 60 minutes.
3. Preheat the oven to 175°C (top/bottom heat) and grease a 24 cm springform tin.
4. Press two-thirds of the dough into the tin to form a base with a 2 cm rim. Prick the base several times with a fork.
5. Stir FRUCHTSTOFF Redcurrant until smooth and spread evenly over the base.
6. Roll out the remaining dough, cut into strips about 1 cm wide and lay them over the jam in a lattice pattern. Press the edges firmly all round.
7. Brush the lattice and edges with beaten egg yolk.
8. Bake the tart for about 40 minutes until golden brown. Leave to cool completely in the tin before turning out.

Tip: The tart tastes especially good on the second day, once the pastry has soaked up the flavours of the jam.

Fruit spread used: View FRUCHTSTOFF Redcurrant in the shop →

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