Lovely rich texture of ground almonds brightened by fresh, tart raspberry jam. Yes, sir, I’ll have another!
Linzertorte is not a new creation. I read that the first published recipes for this lovely dessert appeared in the early 1700’s. Sidestepping a culinary history lesson, I can happily report that you we love this torte. What makes ours a bit different is freezer jam – which is a magical concoction made from a mix of fresh berries, pectin and sugar without using heat. The result is a fresh, bright flavor, featuring the sweet, tart Pow of right-off-the-bushes raspberry taste. Click here to read more about freezer jam.
Freezer Jam Linzertorte
- 1 1/2 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- pinch salt
- 1 cup whole almonds
- 1 cup confectioners’ sugar
- 3/4 cup unsalted butter, melted
- 2 large egg yolks
- 1 1/2 cups raspberry freezer jam
- Whisk together flour, cinnamon, cloves and salt in a bowl. Set aside.
- In a food processor, process almonds with confectioner’s sugar. Almonds should be finely ground.
- Pour butter into almond mixture and mix well.
- Add in egg yolks. Mix well.
- Add flour mixture to almond mixture and mix well.
- Separate about 1/3 of the dough. Flatten it into a disc. Wrap in plastic and refrigerate.
- Take remaining dough and press it into a greased, fluted tart pan. I used a springform pan and that worked well, too.
- Spread dough with jam. Place this part of torte into refrigerator.
- Take chilled dough and roll out into a circle about 1/4 inch thick.
- Using a fluted roller, cut the rolled dough into 6 strips.
- Criss-cross strips on top of torte.
- Press edges together to seal.
- Place torte in refrigerator while preheating oven.
- Preheat oven to 350 degrees F (180 degrees C).
- Bake torte until crust is browned and jam is bubbling, about 45 minutes.
- Let cool on wire rack until torte is just warm. Remove torte from pan and move it to a serving plate.
- Dust top of Linzertorte with confectioners’ sugar to serve.