Recipe

Linzer hazelnut tart

Oct 27, 2013 1:00pm
  • 40 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Linzer hazelnut tart
  • 1 cup hazelnuts, roasted, skin removed
  • 1 2/3 cup plain flour
  • 2 teaspoon mixed spice
  • 1/2 cup caster sugar
  • 1 orange, grated zest
  • 150 gram butter, chopped
  • 2 egg yolks
  • 1 1/2 cup raspberry jam
  • icing sugar, cream, to serve

Method

Linzer hazelnut tart
  • 1
    Process skinned hazelnuts until ground. Transfer to a bowl and add sifted flour and spice, sugar and zest.
  • 2
    Rub in butter until mixture begins to come together. Add yolks and mix to a dough using hands. On a well-floured surface, shape mixture into a ball. Wrap in plastic wrap and chill 1 hour.
  • 3
    Preheat oven to moderate, 180°C. Lightly grease a 23cm loose-bottomed flan pan. Roll 3/4 dough between two sheets of baking paper until 3mm thick. Ease into pan. Trim edges. Chill for 10 minutes.
  • 4
    Meanwhile, lightly knead remaining pastry and trimmings together. Roll between two sheets of baking paper to about a 10 x 25cm rectangle. Chill for 10 minutes. With a fluted pastry cutter, cut into 10 x 1.5cm strips.
  • 5
    Spread jam over pastry case. Arrange 5 strips across tart, then remaining strips across to form a lattice pattern.
  • 6
    Bake for 35-40 minutes, until golden. Cool in pan for 10 minutes. Dust with icing sugar and serve in wedges with cream.

The Latest from Food To Love