Austrian Linzer Torte: Hazelnut Lattice Tart with Spiced Raspberry Jam for Autumn Baking

Heat the oven to 350F (175C). Spread the hazelnuts on a baking sheet and toast for 10 to 12 minutes until fragrant and the skins crack. Wrap in a clean towel, rub off most of the skins, cool, then grind finely in a food processor with 2 tablespoons of the sugar (stop before it turns to paste).

Serves 12

Ingredients

• 1 1/2 cups (200 g) raw hazelnuts, plus 12 whole for decorating
• 1 2/3 cups (210 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• Finely grated zest of 1 lemon
• 1/2 teaspoon fine salt
• 1 cup (225 g) cold unsalted butter, cubed
• 2 large egg yolks, plus 1 whole egg beaten with 1 tablespoon milk for glazing
• 1 teaspoon vanilla extract
• 1 1/4 cups (400 g) seedless raspberry jam (or redcurrant jelly)
• 1 tablespoon kirsch or lemon juice
• Powdered sugar, for dusting

Instructions

1. Heat the oven to 350F (175C). Spread the hazelnuts on a baking sheet and toast for 10 to 12 minutes until fragrant and the skins crack. Wrap in a clean towel, rub off most of the skins, cool, then grind finely in a food processor with 2 tablespoons of the sugar (stop before it turns to paste).
2. Pulse the ground hazelnuts with the flour, remaining sugar, cinnamon, cloves, lemon zest and salt. Add the cold butter and pulse until the mixture looks like coarse sand.
3. Add the egg yolks and vanilla and pulse just until the dough clumps. Turn out, press into two disks (one about two-thirds of the dough, one about one-third), wrap and chill for at least 1 hour. The dough is soft and must be cold to handle.
4. Press the larger disk evenly over the bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23 cm) tart pan with a removable bottom or springform pan. Chill while you prepare the lattice.
5. Stir the jam with the kirsch or lemon juice until spreadable, then spread it evenly over the chilled base.
6. Roll the smaller disk between two sheets of parchment to 1/8 inch (3 mm) thick and cut into 1/2-inch (1.25 cm) strips. If the strips crack, chill them 10 minutes; they patch easily. Lay the strips over the jam in a diagonal lattice, pressing the ends onto the rim. Press the trimmings around the edge as a border and stud it with the whole hazelnuts.
7. Brush the lattice and border with the egg glaze. Bake at 350F (175C) for 40 to 45 minutes until the pastry is deep golden and the jam is bubbling in the gaps.
8. Cool completely in the pan on a rack, at least 2 hours, then unmold. Dust lightly with powdered sugar just before serving.
9. For the best flavor, wrap the cooled torte and let it rest overnight; the jam softens the spiced crust and the hazelnut flavor deepens. It keeps well for a week.
10. The Linzer torte from Linz on the Danube is often called the oldest cake in the world, with a written recipe surviving from 1653 in an Austrian countess's cookbook, long before the chocolate tortes of Vienna. Its spiced nut crust and jam lattice were a way of showing off expensive imports like cinnamon and cloves, and today it is the bake that fills Austrian kitchens from the first cold days of November straight through Advent.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 6g
• Fat: 26g
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 36g
• Sodium: 110mg