Austrian · Dessert · SAMPLE RECIPE
Linzer torte · almond & redcurrant tart
A buttery almond crust, warm spice, and a bright layer of redcurrant jam beneath a simple lattice. Lovely in small slices beside a cup of coffee.
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A NOTE FROM THE KITCHEN
The lattice can look handmade.
This home version uses ground almonds and redcurrant jam in a 9-inch tart pan with a removable base. Raspberry jam also works, with a different flavor. Chilling makes the soft nut pastry easier to shape.
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Linzer torte · almond & redcurrant tart
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BEHIND THE DISH · Linz, Austria
Linzer torte · almond & redcurrant tartBeyond the plate.
Nut-rich pastry, bright jam, and a lattice top give Linzer torte its familiar shape and flavor.
ORIGINS & EVOLUTION
A tart with a long record.
The torte is associated with Linz, and historical recipes document its long place in Austrian baking. Nuts, spices, fruit preserve, and a patterned top distinguish it from a plain jam tart.
CULTURAL CONTEXT
Sweetness with a tart edge.
Redcurrant preserve is a familiar choice, providing acidity against the rich dough. Nut and jam variations exist, so one recipe need not stand in for every household version.
AT THE TABLE
A manageable almond dough.
Our version uses ground almonds and redcurrant jam. Chilling makes the dough easier to handle, and the lattice can be made from rolled strips or simple ropes.
What else sounds good?
There’s a little more inspiration in the kitchen.
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