top of page

Linzer Torte

Updated: Oct 30, 2022






HAZELNUT PASTRY

Tart tin used: 180mm /18cm diameter x

Yield: 1 Tart


260 g Plain Flour

100 g Icing Sugar

130 g Hazelnut Powder

6 g Baking Powder

100 g Eggs (Room Temperature)

100 g Softened Butter



200 g Strawberry Jam


 


METHOD

1. Pre heat the oven to 175˚C.


Precondition the butter by creaming it with a spatula until it is smooth and not lumpy. Add in the sifted icing sugar and continue to mix until well combined.


2. Add in half of the room temperature butter and mix with a few tablespoon of the sifted dry ingredients. Mix until the mixture is well mixed through and there are no lumps of butter.


Continue mixing with the rest of the butter, with a few additions of dry ingredients and continue to mix until smooth.


3. Add in the rest of the dry ingredients and gently mix until there are no dry mixture in the dough. Do not overmix or aerate the dough to prevent the pastry from spreading too much during baking.


4. Divide the pastry to two equal portions and roll each portion between two parchment paper to 5mm in thickness. Place the two sheeted dough onto a flat tray and chill in the fridge for 2 hours.


5. Using the same Tart tin, turn it over to cut off the pastry. If you are using a deeper tart tin like me, the side of the pastry should only reach 10 - 15 mm in height.


Spread out the jam on the tart base.


6. With the second sheeted pastry, cut out lattices to approximately 10mm / 1cmin width and line them on top of the jam as shown in the photos.


With the excess pastry, ensure that it is soft enough to pipe, transfer into a piping bag fitted with a 1cm diameter star pastry tip then pipe around the edges of the tart to create a border.


(Note: If the pastry is too hard to pipe, adjust with some milk. Be careful not to add too much as this can cause the pastry to expand and spread out during baking. )


Bake in the pre heated oven and bake for 15 - 20 minutes or until the pastry starts to turn golden in color.


7. Remove the baked tart from the oven and leave to cool before removing from the tart tin.



STORAGE


Once baked, stored in an airtight container and the tart should last up to 5 days. Alternatively you can freeze the tart wrapped well in food wrap. Reheat in the oven before serving.




Coffee Shokupan Bread

Baking Blog

bottom of page