Linzer Torte

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, ground cinnamon, ground clove, and salt.

   Ongeveer 2 min

2. 2

   Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   Ongeveer 5 min

   Tip van de kok: Work quickly to prevent the butter from melting too much.

3. 3

   Stir in the lemon zest, then add the large egg and egg yolk.

   Ongeveer 1 min

4. 4

   Mix until a dough just comes together, being careful not to overmix.

   Ongeveer 2 min

5. 5

   Divide the dough into two portions, one slightly larger than the other (about 2/3 for the base and 1/3 for the lattice).

   Ongeveer 1 min

6. 6

   Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

   Tip van de kok: Chilling the dough makes it easier to handle and prevents it from spreading too much during baking.

7. 7

   Preheat your oven to 180°C (350°F).

   Ongeveer 15 min

8. 8

   Lightly grease and flour a 23 cm (9-inch) round tart pan with a removable bottom.

   Ongeveer 1 min

9. 9

   On a lightly floured surface, roll out the larger dough disk to a 3 mm (1/8-inch) thickness.

   Ongeveer 3 min

10. 10

    Carefully transfer the dough to the prepared tart pan and gently press it into the bottom and up the sides, trimming any excess.

    Ongeveer 3 min

11. 11

    Spread the raspberry jam evenly over the dough base.

    Ongeveer 2 min

12. 12

    Roll out the smaller dough disk and cut it into strips, about 1.5 cm (1/2-inch) wide.

    Ongeveer 5 min

    Tip van de kok: A pastry wheel or sharp knife works best for even strips.

13. 13

    Arrange the dough strips in a lattice pattern over the jam filling.

    Ongeveer 5 min

    Tip van de kok: Gently press the ends of the strips onto the crust edges to seal.

14. 14

    In a small bowl, lightly beat the egg white for the egg wash.

15. 15

    Brush the lattice strips and the edge of the crust with the egg wash.

    Ongeveer 1 min

    Tip van de kok: This gives the torte a beautiful golden-brown shine.

16. 16

    If desired, sprinkle the sliced almonds around the edge of the torte.

17. 17

    Bake for 40-45 minutes, or until the crust is golden brown and the jam is bubbling.

    Ongeveer 45 min

    Tip van de kok: If the edges brown too quickly, you can cover them loosely with foil.

18. 18

    Let the torte cool completely on a wire rack before serving.

    Ongeveer 1 uur

    Tip van de kok: Cooling allows the jam to set properly and the flavors to meld.