Linzer torte with pastry hearts

Linzer torte with pastry hearts

Total: 1 hr 40 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 450 kcal
, Fat: 25 g
, Carbohydrate: 46 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Rhubarb and strawberry jam

150g rhubarb, diced
150g strawberries, diced
1tbsp lemon juice
¼tsp bourbon vanilla powder
150g preserving sugar (Coop)

Pastry

200g butter, soft
200g icing sugar
1pinch salt
2 eggs
1 organic lemon, use grated zest only
200g ground almonds
200g white flour
½tsp bourbon vanilla powder

To shape

6tbsp white flour
1 egg, beaten
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Utensils

One springform tin (approx. 26 cm in diameter), base lined with baking paper, sides greased

How it's done

Rhubarb and strawberry jam

Mix the rhubarb, strawberries, lemon juice, vanilla and preserving sugar in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins., leave to cool.

Pastry

Place the butter in a bowl, mix in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest. Mix the almonds, flour and vanilla, stir into the egg mixture. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 2 cm.

To shape

Stir the rhubarb and strawberry jam until smooth, spread over the pastry base leaving a gap of approx. 2 cm all the way around.

Mix the remainder of the pastry with the flour, knead briefly, roll out on a lightly floured surface to approx. 4 mm thick. Cut out hearts using cutters, place on top of the jam, brush the pastry hearts with egg.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzer torte onto a cooling rack and leave to cool.

Good to know
Shelf life: Wrap in cling film and keep for approx. 3 days

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