Apricot Linzer torte recipe: A classic Austrian tart with a twist

This is my tackle a classic, lattice-topped tart that may be present in each bakery all through Austria: scrumptious crumbly pastry with a candy, jam-filled center,” says chef and Saturday Kitchen host Matt Tebbutt. “I prefer to use apricot jam rather than the traditional redcurrant, because it is a touch sweeter.”

Apricot Linzer torte

Serves: 10-12


175g (6oz) plain (all-purpose) flour, plus additional for dusting

Pinch of floor cinnamon

Pinch of floor cloves

40g (1½oz) caster sugar

115g (4oz) unsalted butter, softened

2 medium free-range egg yolks, overwhelmed

380g (13½oz) apricot jam

6 tbsp raspberry jam

Zest and juice of ½ lemon8–12 complete blanched almonds

To serve:

2 tbsp icing (confectioners’) sugar (non-compulsory)

Custard or single (mild) cream


1. To make the pastry, put the flour, spices and sugar in a mixing bowl. Rub within the butter utilizing your fingertips till the combination has the consistency of breadcrumbs. Add the egg yolks, mixing effectively with a wood spoon to simply deliver the pastry dough collectively. Alternatively you may put the flour, spices and sugar in a meals processor, then add the egg yolks and pulse to deliver the pastry dough collectively. Wrap the dough in cling movie (plastic wrap) and chill for a minimum of one hour within the fridge.

2. Preheat the oven to 180C/160C fan/350F/fuel mark 4.

3. Cut off one third of the chilled pastry and put aside to make the lattice prime.

4. Lightly mud the work floor with flour and roll out the bigger piece of pastry to a 3mm thickness and use it to line a 23-25cm tart tin.

5. Make the lattice for the highest by rolling out the reserved pastry on a floured floor to a three millimetre thickness. Cut it into 12 strips of 25cm lengthy and about 1cm vast.

(Chris Terry/PA)

6. Use the apricot jam to fill the pastry case and lay the pastry strips excessive one after the other to kind a neat lattice sample. Trim the perimeters.

7. Put the raspberry jam in a bowl with the lemon zest and juice, combine effectively, then switch to a piping bag fitted with a plain nozzle.

8. Pipe the jam into alternate squares of the lattice prime. On every sq. of the lattice now crammed with jam, place a blanched almond for adornment. Bake for 25-Half-hour, or till the pastry is crisp and golden brown. Leave to chill within the tin.

9. If you wish to add a fairly contact for serving, mud the torte with icing sugar. Serve sliced with do-it-yourself custard or single cream.

Recipe extracted from ‘Weekend’ by Matt Tebbutt (revealed by Quadrille, £22; images by Chris Terry), obtainable now.

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