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Linzer Torte with Spiced Melting Moment Topping

 

Raspberry Jam Filling Ingredients

500g frozen raspberries

450g jam setting sugar

Raspberry Jam Filling Method

In a large saucepan bring the raspberries to the boil and cook uncovered, stirring occasionally for 5 minutes. Add the jam setting sugar, stirring over a medium heat for 1 minute or until sugar dissolves.

Increase heat and boil rapidly for 4 minutes, removing any scum with a large metal spoon. Remove from heat then test a small amount on a cold plate (the surface should wrinkle when a spoon is pushed through it). Place in a flat dish to cool fast in the fridge –  stirring occasionally

Linzer Pastry Ingredients

130g standard flour 1/8 tsp ground cloves

½ tsp ground cinnamon

40g ALISON’S PANTRY ground almonds

50g caster sugar

zest of 1 lemon

100g butter, softened 1 egg yolk

½ tsp vanilla extract

Linzer Pastry Method

Preheat oven to 180°C. (Makes a 35cm x 10cm tart)

Sift flour, cloves and cinnamon together in a mixing bowl. Add almonds, sugar and lemon zest. In a large bowl, mix together butter, egg yolks and vanilla using a wooden spoon and then add dry ingredients. Continue mixing until well combined and a mass is formed. Shape into a ball, flatten and cover with plastic wrap. Place in refrigerator to firm up a little.

On a lightly floured surface, roll out pastry to 3-4mm thick. Carefully roll it up on the rolling pin and unroll it into the tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.

Stir jam until it is lump-free and spread evenly into the pastry base.

Spiced Melting Moment Topping Ingredients

40g icing sugar

130g butter, softened 2 drops vanilla extract

125g standard plain flour 15g cornflour

1 tsp ground cinnamon

30g Alison’s Pantry Sliced Almonds, crumbled into small pieces

Spiced Melting Moment Topping Method

To make topping, place icing sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.

Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix.

Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way and then the other way to create a trellis pattern. Sprinkle the crumbled Sliced Almonds around the edge of the tart.

Bake tart in a preheated 180°C oven for 30-35 minutes or until golden-brown in colour. Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).

 


 

 


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