Linzer torte with pastry hearts


Total time: 1hr 40m
Preparation Time: 60m

Servings
For 12 pieces


Nutritional Information

Contains 450 Kcal, 8g Protein, 46g Carbohydrates, 25g Fat


Ingredients

  • Rhubarb and strawberry jam
  • 150 g rhubarb, diced
  • 150 g strawberries, diced
  • 150 g preserving sugar
  • 0.25 tsp bourbon vanilla powder
  • 1 tbsp lemon juice
  • Pastry
  • 200 g butter, soft
  • 200 g icing sugar
  • 1 pinch salt
  • 200 g ground almonds
  • 1 organic lemon, use grated zest only
  • 2 eggs
  • 0.5 tsp bourbon vanilla powder
  • 200 g white flour
  • To shape
  • 6 tbsp white flour
  • 1 eggs, beaten
  • Utensils
  • One springform tin (approx. 26 cm in diameter), base lined with baking paper, sides greased

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  • Rhubarb and strawberry jam

    Mix the rhubarb, strawberries, lemon juice, vanilla and preserving sugar in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins., leave to cool.
  • Pastry

    Place the butter in a bowl, mix in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest. Mix the almonds, flour and vanilla, stir into the egg mixture. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 2 cm.
  • To shape

    Stir the rhubarb and strawberry jam until smooth, spread over the pastry base leaving a gap of approx. 2 cm all the way around. Mix the remainder of the pastry with the flour, knead briefly, roll out on a lightly floured surface to approx. 4 mm thick. Cut out hearts using cutters, place on top of the jam, brush the pastry hearts with egg.
  • To bake

    Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzer torte onto a cooling rack and leave to cool.
  • Shelf life:

    Wrap in cling film and keep for approx. 3 days

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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