Christine Ferber’s Linzer Torte, The Best Linzer Ever

We recently returned from Alsace, our favorite area in France that we’re willing to return to more and more and maybe even take you with us one day. When traveling to Alsace it’s difficult to ignore the German influences that characterize this part of the country which is right next to the border with Germany.

For example the Kugelhopf and the Pretzel that you can find in each bakery in Alsace. One of the best cakes in Alsace is the Linzer Torte, a traditional Austrian pastry named after the city of Linz in Austria.

Linzer Torte is a short, crumbly pastry made of a crust with cinnamon aroma, covered with a filling of raspberry or apricot jam. It is typically single layered like a pie or tart, covered by a lattice of thin dough strips placed atop the fruit jam. This cake is a holiday treat, often eaten at Christmas, but we love eating it every day!

Each Alsatian pastry chef has his own recipe, the changes are reflected in the dough itself, in the spices, in the jam. Here is Christine Farber’s version, who gave us her recipe with great love.

Christine Ferber’s Linzer Torte
24cm round tart ring, 2cm height

Ingredients
270g all-purpose flour
40g almond meal
3g ground cinnamon
8g cocoa powder
3g baking powder
Pinch of salt
130g butter at room temperature 
130g sugar
120g eggs (around 2 large eggs)

400g raspberry/apricot/plum jam

Preparation
1. In the bowl of a stand mixer, combine flour, almond meal, cinnamon, cocoa, baking powder and salt. Add the butter and sugar and mix until it resembles coarse meal. Add the egg and mix until the ingredients come together into a ball of dough (the dough should be soft and humid). Wrap the dough with cling wrap, transfer to the refrigerator and chill for 2 hours.
2. Preheat the oven to 180C degrees. Grease ring with butter.
3. Remove from the fridge, and roll out the dough to a thickness of 5 mm. You can also roll out the dough between two sheets of parchment paper. Cut out a 28cm circle.
4. Line the ring with the dough circle, making sure that the sides are fully filled in and straight. Using a knife or a rolling pin, gently trim the overhanging edges. Prick the Linzer crust with a fork and refrigerate for 30 minutes.
5. From the rest of the dough cut out small hearts, using a heart cookie-cutter. Refrigerate.
6. Remove the dough-lined ring from the refrigerator and place on a baking sheet lined with parchment paper. Spread out the jam evenly on the dough circle. Lay small heart cookies over the jam.
7. Place the Linzer in the oven and bake for 30 to 35 minutes until golden brown. Remove from the oven and let it cool for some time.
*It is best to eat it the next day. The Linzer Torte keeps well at room temperature for few days, you may also refrigerate it for a week. 
Bon-Appétit
Sharon