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Spiced Plum Linzer Torte Recipe

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★★★★★

4.9 from 122 reviews

A classic Spiced Plum Linzer Torte featuring a fragrant almond and spice-infused buttery crust filled with sweet plum jam and topped with a traditional lattice design. This elegant tart combines warm cinnamon and cloves with zesty lemon, perfect for a sophisticated dessert or festive occasion.

Ingredients

Scale

Dough:

  • 170 g unsalted butter, softened
  • 120 g powdered icing sugar (confectioners’ sugar), sifted
  • 1 zest of a lemon
  • 2 egg yolks
  • 200 g plain flour (all-purpose)
  • 100 g almond meal (ground almonds)
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp fine salt

Filling and Topping:

  • 650 g plum jam
  • 2 tbsp flaked almonds

Instructions

  1. Make the Dough: Cream the butter, icing sugar, and lemon zest in the bowl of a stand mixer on medium speed until the butter turns pale, about 4 to 5 minutes. Scrape down the bowl sides to ensure even mixing.
  2. Add Egg Yolks: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
  3. Combine Dry Ingredients: Sift the flour into the bowl, then add the almond meal, cinnamon, cloves, and salt. Beat until the dough is well combined, using a rubber spatula to scrape the sides. The dough will be moist; flour your hands to gently form it into a ball.
  4. Prepare Dough for Baking: Divide the dough into two portions: ⅔ for the base and ⅓ for the lattice. Wrap the smaller portion in plastic wrap, shape into a flat disc, and place in the freezer for 10 minutes. Press the larger portion evenly along the base and up the sides of a tart pan using your fingers.
  5. Roll and Cut Lattice Strips: Remove the chilled dough disc and roll it between parchment paper to about 25 cm (10 inches) diameter. Cut into ten 1 cm (½ inch) wide strips. Refrigerate strips until firm enough to remove without breaking.
  6. Fill the Torte Base: Spread 2 cups of plum jam evenly over the dough-lined tart base.
  7. Assemble the Lattice: Arrange five strips vertically over the jam, evenly spaced, then turn the pan 90 degrees and lay five strips horizontally over them to create a lattice pattern. Press and trim the edges neatly.
  8. Finish the Edge: Roll remaining dough into small sausages and press around the tart edge to form a 1 cm (½ inch) thick border. Sprinkle flaked almonds along the rim.
  9. Bake: Bake the torte in a preheated oven at 180°C (356°F) until the crust is golden and the jam bubbles through, approximately 35-40 minutes. If the top browns too quickly, tent with foil. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Serve: For best flavor, refrigerate overnight before serving. Serve chilled or at room temperature with whipped cream or crème fraîche.

Notes

  • Use floured hands when handling dough to prevent sticking due to its moist texture.
  • Chilling the lattice dough disc is crucial to prevent cracking when rolling and cutting strips.
  • Cover the torte with foil if it browns too quickly during baking to avoid burning.
  • Allowing the torte to rest overnight enhances the flavor and texture.
  • Serve with whipped cream or crème fraîche for a creamy contrast to the spiced plum filling.

Keywords: Linzer torte, spiced tart, plum jam tart, almond tart, lattice pastry, cinnamon cloves dessert

Find it online: https://todayfoodrecipe.com/spiced-plum-linzer-torte-recipe/