For ➑ portions75 g blanched almonds
75 g blanched hazelnuts
250 g plain flour
225 g butter
130 g light brown sugar
1 egg
1 tsp cinnamon
⅛ ts cloves
¼ ts salt
zest of 1 lemon
280 g redcurrant jam*
1 egg yolk
almond flakes for decoration
Grind the almonds and hazelnuts and place in a bowl. Add the flour, salt, cloves, cinnamon, lemon zest, light brown sugar and butter.
Use a pastry cutter/blender or two knives to cut the butter into the remaining ingredients until crumbly.
Then add the egg.
Knead into a dough with your hands. Form the dough into a ball, wrap in cling film and leave to rest in the fridge for at least 30 m.
Preheat the oven to 175°C.
Take ⅔ of the dough and press it into a 26 cm baking tin. Make sure the bottom is completely covered with dough with a thick edge of 1 cm thick.
Add the jam, make sure the entire bottom of the tart is covered with jam.
Cut the rest of the dough into strips. Place the strips on the tart and make a nice lattice pattern on it. Brush the dough with egg yolk.
Decorate the Linzer Torte with some almond shavings and bake it in the oven for 45-60 m.
* (or raspberry jam)
