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I visited Austria many times with my parents as I grew up very close to the Austrian border. This recipe it’s my version of a Linzer torte, from the Austrian city of Linz, a delicious jam tart with a soft and fragrant pastry. It brings me memory of coffee shops and patisseries, coffee served with whipped cream and thick slices of cake. Enjoy it!
Ingredients
- 175g plain flour
- 50g ground almonds
- 85g caster sugar
- 140g cold butter, diced
- 1 tbsp milk
- 1 tsp cinnamon
- ½ tsp ground cloves
- 8 tbsp raspberry jam
- 2 tsp caster sugar
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Line a 21 or 22cm square, shallow baking tin with baking parchment.
- Put the flour, ground almonds and sugar in a bowl with the butter and rub in until fine crumbs form.
- Stir in the milk, cinnamon and cloves.
- Tip two-thirds of the mixture into the tin and press down evenly.
- Bake for about 15 minutes.
- Stir the jam in a bowl to loosen a little, then spread over the base.
- Crumble over the remaining mixture and bake for 10-15 mins more until the topping is golden.
- Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.
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