Classic Linzer Torte With Redcurrant Jam

Quick Recipe Version (TL;DR)

• Yield: 12 slices; one 9-inch (23 cm) tart
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 30 minutes, including 1 hour chilling and 2 hours cooling

Quick Ingredients

• 225 g all-purpose flour (1 3/4 cups plus 2 tablespoons)
• 150 g finely ground hazelnuts (about 1 1/2 cups)
• 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt
• 175 g unsalted butter (12 tablespoons plus 1 teaspoon), softened
• 125 g granulated sugar (1/2 cup plus 2 tablespoons)
• 1 large egg plus 1 large egg yolk; reserve the extra egg white for glazing
• 1 teaspoon finely grated lemon zest and 1 teaspoon vanilla extract
• 300 g thick redcurrant jam or jelly (about 1 cup)
• 1 teaspoon water, for the egg-white glaze
• 2 teaspoons powdered sugar, optional, for serving

Do This

• 1. Whisk the flour, hazelnuts, spices, baking powder, and salt together.
• 2. Beat the butter and sugar for 2 minutes. Mix in the whole egg, yolk, lemon zest, and vanilla, then add the dry ingredients.
• 3. Divide the dough into a two-thirds portion and a one-third portion. Flatten, wrap, and refrigerate for 45 minutes.
• 4. Press the larger portion into a 9-inch tart pan, covering the bottom and sides. Spread the redcurrant jam evenly inside.
• 5. Roll the smaller portion 1/8 inch (3 mm) thick, cut into 1/2-inch (1.25 cm) strips, and arrange a lattice over the jam. Refrigerate for 15 minutes.
• 6. Brush the dough lightly with reserved egg white beaten with water. Bake on a baking sheet at 350°F (175°C), or 320°F (160°C) fan, for 50 minutes.
• 7. Cool in the pan on a rack for 2 hours before unmolding and slicing. Dust the pastry lightly with powdered sugar, if desired.

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Why You’ll Love This Recipe

• A wonderful balance of flavors: Buttery hazelnut pastry and warm spices soften the bright, tangy redcurrant filling.
• No blind baking: The crust, jam, and lattice bake together in one simple assembly.
• A forgiving lattice: The strips can be laid across one another without weaving, and small cracks patch easily.
• Even better the next day: A little resting time lets the jam soften the pastry into the tender texture Linzer torte is known for.

Grocery List

• Produce: 1 lemon, for the zest.
• Dairy: Unsalted butter.
• Eggs: 2 large eggs; use one whole egg and one yolk in the dough, reserving the remaining white for glazing.
• Pantry: All-purpose flour, finely ground hazelnuts, granulated sugar, thick redcurrant jam or jelly, ground cinnamon, ground cloves, baking powder, fine salt, vanilla extract, and optional powdered sugar.

Full Ingredients

For the Hazelnut Pastry

• 225 g all-purpose flour (1 3/4 cups plus 2 tablespoons)
• 150 g finely ground hazelnuts (about 1 1/2 cups), preferably with some skins for a deeper, speckled finish
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 175 g unsalted butter (12 tablespoons plus 1 teaspoon), softened but not greasy
• 125 g granulated sugar (1/2 cup plus 2 tablespoons)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature; reserve the white for the glaze
• 1 teaspoon finely grated lemon zest, from about 1/2 lemon
• 1 teaspoon vanilla extract

For the Filling

• 300 g thick redcurrant jam or jelly (about 1 cup), stirred until spreadable

For the Glaze and Finish

• 1 reserved large egg white
• 1 teaspoon water
• 2 teaspoons powdered sugar, optional, for a light dusting after cooling

Step-by-Step Instructions

Step 1: Prepare the pan and dry ingredients

Use a 9-inch (23 cm) metal tart pan with a removable bottom and sides approximately 1 inch (2.5 cm) high. Line the base with a circle of parchment paper; the buttery dough does not usually need additional pan greasing.

In a medium bowl, whisk together the flour, ground hazelnuts, cinnamon, cloves, baking powder, and salt. Break up any small clumps of ground nuts with your fingertips.

Step 2: Make the nutty pastry dough

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-low speed for 2 minutes, until smooth and creamy. You do not need a very fluffy mixture.

Beat in the whole egg and egg yolk, then add the lemon zest and vanilla. Scrape down the bowl. Add the dry ingredients and mix on low speed just until a soft dough forms and no dry flour remains. The dough will be softer and more delicate than ordinary pie pastry; avoid kneading it.

Step 3: Divide and chill the dough

Divide the dough into two portions: approximately two-thirds for the base and sides, and one-third for the lattice. Flatten each portion into a disk about 3/4 inch (2 cm) thick, wrap well, and refrigerate for 45 minutes.

The chilled dough should feel firm but still bend without immediately breaking. If it has become very hard, let it stand at room temperature for 5 minutes before shaping.

Step 4: Shape the shell and add the filling

Break the larger dough portion into several pieces and press them evenly over the base and up the sides of the prepared pan. Aim for a base approximately 1/4 inch (6 mm) thick and sides that reach the top of the pan. Press the joins together and keep the bottom corners from becoming overly thick.

Stir the redcurrant jam until smooth, then spread it evenly over the unbaked pastry base. Keep the jam below the top of the pastry rim. Do not add water to the filling; a thick jam helps the tart set neatly.

Step 5: Add the classic lattice top

Roll the smaller dough portion between two sheets of parchment paper into an approximately 10-inch (25 cm) square, about 1/8 inch (3 mm) thick. Peel away the upper sheet and cut the dough into strips 1/2 inch (1.25 cm) wide.

Using a thin spatula to help lift the strips, lay five diagonally across the filling, spacing them evenly. Lay five more in the opposite direction to make diamond-shaped openings. There is no need to weave the strips; laying them across one another is much easier with this tender dough.

Trim the strip ends at the rim and press them gently into the pastry edge. Patch any breaks with a little spare dough. Use remaining scraps to repair or neaten the outer rim.

Step 6: Chill the assembled tart and glaze

Refrigerate the assembled tart for 15 minutes. Meanwhile, heat the oven to 350°F (175°C), or 320°F (160°C) fan, with a rack in the lower third.

Beat the reserved egg white with 1 teaspoon water until loose and lightly foamy. Place the chilled tart pan on a rimmed baking sheet, then brush a thin layer of the glaze over the lattice and pastry rim. Avoid brushing it onto the jam, and discard any unused glaze.

Step 7: Bake until golden and fragrant

Bake for 50 minutes, until the lattice and rim are deep golden brown and the jam is gently bubbling through some of the openings. Begin checking at 40 minutes; if the rim is browning too quickly, shield it loosely with strips of foil for the remaining baking time.

The pastry should look dry and set rather than pale or doughy. If necessary, allow an additional 5 minutes for ovens that run cool. Keep the tart on its baking sheet when moving it, since the hot pastry is fragile.

Step 8: Cool completely before serving

Set the tart pan on a wire rack and cool for 2 hours, or until completely cool. The filling thickens as it cools, and the pastry becomes much easier to handle.

Carefully remove the outer ring, then slide the tart off the metal base and parchment onto a serving plate. Dust the pastry lightly with the optional powdered sugar, leaving the redcurrant windows visible. Cut into 12 slices with a sharp knife. Serve at room temperature; the flavor and texture are especially lovely the following day.

Pro Tips

• Weigh the flour and nuts if possible: Ground nuts vary considerably in volume, so gram measurements give the most reliable dough.
• Use nut meal, not defatted nut flour: Finely ground whole hazelnuts supply the fat and texture that make this pastry tender. If grinding your own, pulse the nuts with a few spoonfuls of the measured flour and stop before they turn oily.
• Keep the lattice cool: If the strips become sticky or difficult to lift, refrigerate the parchment-covered dough for 5–10 minutes before continuing.
• Choose a thick filling: Redcurrant jelly works beautifully if it is firmly set. Avoid runny fruit sauces or reduced-sugar spreads with a loose consistency.
• Let the tart rest: Cutting it while warm can make the crust crumble and the filling spread. Overnight resting gives an especially tender, cohesive slice.

Variations

• Almond Linzer torte: Replace the 150 g ground hazelnuts with 150 g finely ground almonds. Keep all other quantities and baking instructions the same.
• Raspberry filling: Substitute 300 g thick raspberry jam for the redcurrant jam. Seedless jam gives a particularly smooth filling.
• Mixed-nut pastry: Use 75 g finely ground hazelnuts and 75 g finely ground almonds for a gentler nut flavor with the same tender texture.

Storage & Make-Ahead

Room temperature: Store the completely cooled tart in an airtight container in a cool room for up to 3 days. In a warm kitchen, refrigerate it instead. Refrigerator: Keep covered for up to 5 days, and let individual slices stand at room temperature for 30 minutes before serving.

Make ahead: Refrigerate the wrapped dough portions for up to 2 days. Let them soften at room temperature for 10–15 minutes before shaping. You can also bake the tart 1 day before serving; cool completely before covering.

Freezing: Wrap the cooled, undusted tart or individual slices tightly, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Add powdered sugar after thawing.

Nutrition (per serving)

Calories: 371 kcal | Carbs: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Fiber: 2g | Sugar: 26g | Sodium: 85mg | Cholesterol: 62mg

Estimated for 1 of 12 slices, without optional powdered sugar. Values vary with the jam and other ingredients used.