Linzer tart with hazelnuts
Nut shortbread dough, berry filling and lattice on top.
150 min · 10 servings
Per serving
Approximately 376 kcal Protein: 4.7 g Fat: 20.6 g Carbohydrates: 44.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Hazelnuts, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Hazelnuts, finely ground - 120 g
- Wheat flour - 200 g
- Butter - 150 g
- Sugar - 100 g
- Egg yolk – 36 g
- Currant jam – 250 g
- Ground cinnamon - 2 g
- Lemon zest - 3 g
How to cook
- Mix flour, hazelnuts, sugar, cinnamon and zest. Grind with cold butter, add the yolks and assemble the dough. Refrigerate 30 minutes.
- Spread two-thirds of the dough over the bottom and sides of a 23 cm mold. Spread the jam in an even layer.
- Make strips from the remaining dough and arrange them into a lattice. Bake at 175°C for 35–40 minutes.
- Cool completely in the pan for about an hour, then slice.
Products for the recipe
- Peeled hazelnuts — 120 g: hazelnuts, finely ground. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.