Named after the Austrian town of Linz, the traditional linzertorte is a lattice-top tart made with a rich and crumbly nut crust and filled with raspberry or currant jam. Other jams, preserves, and marmalades can be substituted, as can fruit butters. Linzertorte actually improves in flavor for 2 to 3 days after baking and keeps for at least 1 week.
Position a rack in the center of the oven. Preheat the oven to 350┬░F.
Spread on a baking sheet:
3/4 cup slivered blanched almonds or whole hazelnuts
Toast in the oven, stirring occasionally, until golden, 5 to 7 minutes. If using hazelnuts with skins, rub the nuts a handful a time in a thick towel to remove as much of the skins as possible. Turn off the oven. Let the nuts cool completely, then finely grind in a blender or food processor. Remove to a large bowl and whisk in thoroughly:
1 1/3 cups all-purpose flour
1/2 cup powdered sugar
1 tablespoon unsweetened cocoa (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Add:
10 tablespoons unsalted butter, softened
2 large egg yolks
Grated zest of 1 medium lemon
Mix on low speed with an electric mixer or cream with the back of a wooden spoon until a smooth dough forms. Press the dough into a flat disk, wrap in plastic, and refrigerate for at least 2 hours or up to 2 days.
Position a rack in the center of the oven. Preheat the oven to 350┬░F. Have ready a two-piece 9 1/2- or 10-inch tart pan.
Let the dough warm at room temperature until malleable but firm, 30 minutes to 1 hour. Set aside one-quarter of the dough for the lattice. With your hands, press the remaining dough evenly over the bottom and sides of the tart pan. Roll the remaining dough into a 10-inch square between 2 sheets of plastic wrap or wax paper. Remove the top sheet of plastic or paper and cut the dough into 8 to 12 strips of equal width. If the strips are too soft to handle, refrigerate or freeze them until firm. Spread evenly over the crust:
1 1/2 cups raspberry jam
The layer should be about 1/4 inch thick. Carefully arrange half of the dough strips on the tart at equal distance from each other; pinch the ends onto the crust. Arrange the remaining strips on top at right angles to those beneath, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking. Bake until the lattice is golden brown, 40 to 45 minutes. Let cool completely on a rack. Remove the side of the pan, leaving the bottom in place beneath the torte. Wrap airtight and store in the refrigerator for up to 1 week or freeze for up to 1 month. Let warm to room temperature before serving mit Schlag, that is, with:
