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Cherry Linzertorte

Close up of the side of a cherry linzer torte

With so many cherries around at the moment (December in Australia), you might just want to try this yummy Cherry Linzertorte (commonly known as a cherry pie).

I’m sure I’ve said it before, but I love to use nuts in my Baked Goods.  This cherry pie recipe is no exception. The use of hazelnuts or almonds in the pastry adds an excellent flavour and texture.  So for this Cherry Linzertorte, I used hazelnuts because of their lovely depth of flavour.

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Close up of the top of the lattice on a cherry linzer torte

Cherry Linzertorte

4.75 from 4 votes

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becs-table.com.au
This Cherry Linzertorte (with spiced hazelnut pastry) is completely yummy, with so many cherries around at Christmas, why not give it a go.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Difficulty Easy
Course Dessert
Cuisine Austrian
Servings 8 slices
Method Thermomix and Conventional

Equipment

  • Thermomix (optional)

Ingredients
  

  • 160 g hazelnuts
  • 310 g plain flour
  • 180 g sugar
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 230 g butter
  • 3 egg yolks
  • 1 Tbsp. vanilla
  • 1 1/2 cup cherry preserves I folded through fresh cherries along with my cherry kirsch vanilla jam

Instructions
 

Conventional Method

  • Oven temp 170°c fan
  • Butter a 9-inch tart pan with removable bottom.
  • Combine nuts and 1/3 cup of the flour into a food processor and process till the nuts are very finely chopped.
  • Add the remaining flour, sugar, cinnamon, baking powder, salt and nutmeg to the processor bowl and mix till combined.
  • Add the butter and mix again until a coarse breadcrumb texture forms.
  • Add egg yolks and vanilla and blend until moist clumps form.
  • Gather around 3/4 of the dough into a ball, flatten a little then press into the bottom and up the sides of the prepared tin.
  • Spread the preserves and/or cherries onto the dough. Roll the remaining dough out on a sheet of parchment paper or Silpat mat 30 mm x 20 mm rectangle. Pop the rectangle into the freezer for 5 minutes to firm up. Cut twelve 1 1/2 – 2 cm wide strips of dough. Arrange the strips across the torte, 6 one way and six the other, spacing evenly to form a lattice.
  • Bake torte until the crust is golden brown and preserves are bubbling, depending on how deep your tart tin is between 30 – 45 minutes. Cool torte completely on a rack before removing from the tart tin.

Thermomix method

  • Oven temp 170°c
  • Add all dry ingredients into the TM bowl set to speed 8/5 seconds
  • Weigh the butter into the TM bowl and Set to speed 6/4 seconds
  • Add the three egg yolks and the tablespoon of vanilla to the TM bowl and mix on speed 6/5 seconds
  • Tip the contents out onto a Silpat mat or cling film and form into a dough ball.
  • Follow on from conventional method 6. for the dough forming procedure.

Notes

Can be made up to two days ahead.  
Use the leftover dough to make cookies.  
If you have trouble decorating the top of the tart into a lattice design, you can use a cooking cutter and apply shapes or even use rolled then slightly flatten dough sausages.

Want to know more?

We have an online course that will teach you how to master shortcrust pasty.Perfect Shortcrust pastry

2 Comments

4.75 from 4 votes (4 ratings without comment)

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