It’s been a while since I participated in the Bake Along challenge, hosted by hosted by Joyce from Kitchen Flavours and Lena from Frozen wings and Zoe from Bake for Happy Kids. The theme this time is intriguing, at least to me. I’ve never heard of Linzer Tart before, and when I consulted Dr Google, it gave me Linzer cookies! Turns out we were supposed to bake a Linzer Torte, which is a famed Austrian (Linz, its namesake) dessert with Nut Pastry and Jam (Redcurrant, Raspberry or even Apricot!) and goes way back to 1696 (probably one of the oldest cakes in history). The use of the word ‘torte’ is a confusing one, but let’s ignore that minute detail and get baking!
Truth to be told, baking this tart was not without its obstables. In fact it was the first kitchen disaster I’ve had. First, I burnt myself while getting the tray of Roasted Almonds out of the oven. Before I sent the assembled tart into the oven, the sky turned completely dark! Bad news for us phone camera users. Soldier on, I thought and hope that I could just wait til the rain stop. When it was done, I wait for only a short while before trying to chill it in the freezer and then the worst thing happened: The Whole Freaking Tart slipped out of my hand and plummeted to its death.
Not only my hardwork was unsalvageable, I acquired even more burns on my right hand and left thigh (Note to self: hot jam is nasty). I’m sure all you bakers out there would probably feel my pain, physically and emotionally. I now have 6 blisters in separate spots.
What did I do next? Bury my head in the pillow and weep? No. Today I went out to get all the ingredients again and started over. When I was on the way home I also got completely drenched by the sudden heavy pour. Icing on the cake. Admittedly this is probably the most expensive dessert I’ve made so far.
Seeing the final product reminds me that Christmas is near, and this would be a perfect tart (I prefer to be technically correct… hehe) for the Christmas Dinner! I’ve chosen to use Almonds and grounded the nuts with a blender. And because Chocolate and Raspberries are a match made in heaven, I added some Cocoa powder in the pastry base. I don’t like to use anything out of a can or jar, so I’ve made my own jam as well. There’s really nothing like homemade jam! You can also see that I didn’t do the lattice top (not entirely confident with that) and instead I use the cookie cutter to cut out some hearts and arranged them on top. I think this is much prettier!
Linzer Torte (Recipe Adapted from Joyofbaking.com)
Raspberry Jam:
340g Frozen Raspberries (unsweetened)
1/2 cup Castor Sugar
Juice of half lemon
As Raspberries and Lemon contain natural pectin, this firms up quite nicely without additional pectin.
Place the frozen raspberries and sugar in a small saucepan and bring to boil over medium heat. Reduce the heat slightly and simmer for 15-20 minutes, stiring occasionally to prevent bottom burning, until most of the liquid has evaporated. Let cool, and then chill in fridge until needed.
Pastry Base:
150 grams Raw almonds
1 1/2 cups All Purpose Flour
1/2 Cup Castor Sugar
2 tablespoons Lemon Zest
1 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1 1/2 tablespoon Unsweetened Cocoa Powder
1/2 teaspoon salt
180g Cold Unsalted Butter (I used Elle & Vire), cut into pieces
1/2 Egg (or more if needed), lightly beaten
Icing Sugar for dusting
Roast almonds in 180C oven for about 8-10 minutes until fragrant and slightly browned. Let cool slightly, and blend until fine. If you are using a food processor you can add the rest of the ingredients and pulse away, but I’m making my pastry by hand. In a mixing bowl, add ground almonds, flour, sugar, salt, ground cinnamon, ground cloves and cocoa powder and mix well. Add the butter cubes and rub with hands until mixture resembling breadcrumbs. Pour the egg in to draw moisture. Half an egg should be enough, but if the mixture hasn’t quite come together then add a little more. Do not go overboard, and try not to overwork the dough.
Once the mixture has come together, divide in to 2 portions, one larger than the other. Flatten to discs and wrap in clingwrap. Chill in fridge for 30 minutes. You might not need to chill it if you are working in a colder climate.
When the pastry dough is ready, take the larger one and roll out a little with a rolling pin, and then gently place into a 23cm tart pan, slowly press the dough to your desired thickness and trim the sides. Take the Raspberry jam and spread it over the bottom of the crust. Then place in freezer when you work on little hearts.
Take the other dough out and take a heart-shaped cookie cutter, cut out 15 hearts, then take a flower cookie cutter and cut out one flower. Arrange the cutouts on top of the tart, and send the whole thing back to the freezer again for about 15 minutes while you preheat the oven (175C)
Bake the tart for 35 minutes. Cool on the wire rack before unmolding. Once unmolded, chill until ready to serve. Dust with icing sugar for that extra festive look.
So, was it worth all the effort and pain? Most definitely! The crust was deliciously crumbly, with the lovely fragrance from the nuts and spices, and just a hint of chocolate. The slight bitterness works well with the jam which has a strong tartness but also balanced by the sweetness. It’s a great dessert recipe. Frank is very happy about it anyway, he’s a huge fan of berries.
Thank you Joyce, for picking this theme!
Do check out the other Linzer Torte recipes!
Kelly Siew Cooks 
Hi Kelly,
Your Linzer Torte is gorgeous! Ouch! Your went thru all that, poor Kelly! I guessed that you will always remember your very first Linzer Torte! I’m really glad that you decided to give it another go, it looks very good especially with your own homemade delicious jam! Thank you for baking along with us! I’m glad I chose this theme, as this is the first time all of us are making Linzer Tart, now that is one off from the “To-do-list”!
Hope you could join us again! Have a great week!
Thank you! 😀 I hope more people will be submitting as I’m eager to see how everyone’s Linzer torte!
so drama!!! But at least it was worth all the pain and troubles because it was delicious!
Hahaha the drama in this case was not intentional. 😛 I’m popping my blisters as we speak.
Oh wow Kelly you sure went through a lot to make that gorgeous tart. I had the same share of disasters (minus the burns) just thankful I even managed to get a tart out at all.
I sure hope you didn’t drop your tart too! But you did have to make it more than once right?
Oh my your linzer tart is sooooo pretty!!
Thank you!
Oh my…. such pain for this tart.
I like the hearts too!
No pain no gain once again!
This is looking absolutely fantastic. I am so going to try and make one.
Thank you! Yes you should give it a go!
I hope I won’t mess this up…
Hahahaha it can’t be worse than dropping the whole tart! 😀 You’ll be fine.
Oh Kelly,
You are so brave…after all that pain you start all over again.
Your Linzer Tart look so awesome. You even make your own jam.
I am looking at a recipe from Joy of baking too. Will bake mine soon.
mui..^^
I think it’s more of stubbornness than bravery hehe. Can’t wait to see your version!
What a gorgeous torte! But there is a story to come to this beautiful dessert. Glad you didn’t give up and made it again so that we could see this recipe on your blog!
Thank you! I reckon if I haven’t got a blog I probably wouldn’t be so motivated. Hehe
This is SUPER cute Kelly 🙂 I love it! And i didn’t know it was so easy to make~
It’s about time you start making your own pastry! It’s actually pretty easy. 🙂
LOL i Think so too 🙂 But i’ve been so busy lately baking less 😦 OMG LOL
It’s ok, when you have time then… Hehe
Definitely 🙂 Will be making time this weekend ~ hopefully hehe
It looks yummy! Anymore left for my hungry worms?
BTW, how’s the burn? Get well soon!
I look like I have chicken pox with these blisters! The biggest one just popped today. I still have half a tart but I don’t know when I’ll see you next?
Hi Kelly,
I’m totally a big fan of your golden words, “If you never give up, you’ll be successful”…
The second bake looks fantastic! Despite your accident, you didn’t give up and even make your raspberry jam from scratch…. Bravo!!!
Zoe
Thank you! There’s a moral lesson in every mistake.
Dunno torte…but tart, yes! Yours look so good! You’re sure you’re not professional? Certainly puts all the bakeries around to shame. Wink! Wink!
Torte refers to cake with layers. Tart is definitely more suitable. I’m nowhere near professional la! Thanks for the compliment.
wow, this looks amazingly juicy. the last time i had linzer torte was at sheraton hotel’s cafe, and though it was good there, yours looks doubly impressive! bravo for doing it twice! 😀
It’s even better after chilling overnight. Yum! 🙂
Oh, this look absolutely delicious, perfect dessert after a good meal.
Thank you!! Indeed, both of us prefer sourish desserts and this is perfect!
Lovely Linzer Torte ….. 🙂
Thank you!!
good lord. ur a talented cookie, aren’t ya. well done. I can’t bake/cook to save my life:P
Doesn’t matter if you don’t cook/bake, your food knowledge is much higher than most!
That is so perfect for Christmas Kelly! I might make it for our Christmas dessert this year! 😀
You could even cut out snowflakes shapes for the top then!
Ouch! But those bumps along the way look like they were worth it =)
Yes, blisters and all. hahaha
You were right! We were both baking tarts coincidentally at the same time, and were both with Christmas in mind too. How lovely!! But yours definitely required a lot more skill and endurance 😉 Hope you’re alright now ~
I don’t think mine requires more skills, it’s the same two part process hehe. Maybe more expensive because it’s doubled in price 😛
kelly! sorry to hear about the burns 😦 but glad to hear that it’s worth the efforts and pain despite all the mishaps, luckily it turned out good otherwise i would feel bad about it. When you said that it’s delicious, i know that it’s really delicious, after tasting your tart the other day, i know you are one very good baker! This is lovely with your homemade jam, the jam looks fantastic, thanks so much for baking along with us. Hope the blisters will recover quick!
The recipe I used is slightly more crumbly than the one I made at the final, but with the chocolate it tastes quite nice too. Hahaha don’t even have to feel bad about it, I’m the clumsy one ma!
I just love how to decorated the torte with hearts! This one makes a perfect Valentine’s Day dessert… or even any romantic celebrations! 😀
Thank you! Yeah now you mentioned it…. I’ll keep that in mind for next year’s Vday!
Oo, Sorry to hear about the burns. I like your determination though. Burns, dropped, bad lighting and in spite of all that you don’t quit you come up with a beautiful torte!
Haha thank you!
Nice event!
Indeed!
Kelly , I just love your trials and tribulations ! lol Atta girl ! From the look of the lovely tart , I’m sure it’s all worth it 😀
Thank you!! Frank and I had half a tart each. It was delicious. Painfully delicious. lol.
Way to go, Kelly!!! For the love and passion of baking, you did it! :):) very proud of it.
Thank you!