Linzer Torte
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recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 55mins
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- Serves
- 10
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- Calories
- 550
It’s time for another Linzer torte. A true classic I’m sure many of you know from their grandmother’s. A flavourful, nutty pastry dough with a delicious fruity plum and apricot filling covered by the typical lattice of thin dough strips. There are different regional variations, mine is baked with a darker pastry dough and some spices. I chose a tart tin this time, but you can also make several small Linzer tartlets, for example. You can vary the spices to taste and you are also free to choose the shape and decoration. User generated recipes have not been re-tested by Kenwood.
recipe updated May 16, 2024
Ingredients
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- Coffee beans
- 1 ½ teaspoons
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- Butter
- 140 g
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- Ground cloves
- ½ teaspoon
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- All purpose flour
- 350 g
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- Ground hazelnut
- 250 g
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- Caster sugar
- 250 g
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- Salt
- 1 pinch
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- Baking powder
- 1 teaspoon
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- Egg
- 1
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- Vanilla extract
- 1 teaspoon
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- Cocoa powder
- 1 tablespoon
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- Almond extract
- ½ teaspoon
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- Ground cinnamon
- 2 teaspoons
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- Milk
- 4 tablespoons
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- Rum
- 1 tablespoon
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- Cherry brandy
- 1 tablespoon
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- Amaretto
- 1 tablespoon
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- Plum purée
- 300 g
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- Apricot jam
- 100 g
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- Kirsch
- 2 tablespoons
Tools
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Oven
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Rolling pin
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Cooking Chef XL
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Tart pan - 30cm (12'')
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Cooking chef xl bowl
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Lightly floured surface
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Medium bowl
Step preview
- Grease a clean tart pan then set aside
- Attach the K-Beater
- Add coffee beans, ground cloves, all purpose flour, ground hazelnut, butter, caster sugar, salt, baking powder, egg, vanilla extract, cocoa powder, almond extract, ground cinnamon, milk, rum, cherry brandy and amaretto to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted until combined - 5 min, Speed 1
- Transfer content of Cooking Chef XL Bowl to lightly floured surface
- Cut one quarter then set aside
- Roll out the rest until 1/8" (5mm) thick
- Transfer dough to tart pan
- Line until covered and trim the edges
- Add plum purée, apricot jam and kirsch to a clean medium bowl
- Mix with tablespoon until combined
- Pour content of medium bowl into tart pan
- Spread until level then set aside
- Pre-heat oven - 170°C
- Retrieve the quartered piece of dough
- Roll out until 3mm thick
- Cut into strips
- Decorate the tart pan with the dough strips in a lattice design
- Bake - 30 min, 170°C
- Remove from oven and let cool
- Serve