Linzer Torte with Raspberries and Apples
Description
During raspberry season I always try at least once to make a Linzer torte with raspberries and apples—perhaps it’s the most successful raspberry baking recipe I’ve ever come across. Austrians are masters of pastry, and this Linzer torte drives the point home once again. Well, let’s make a Linzer torte following Austrian cooks’ recipe. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Let's start by preparing the filling. Mix the raspberries with the sugar.
- 2
Step 2
Place the raspberries and sugar over medium heat, mash lightly with a fork, bring to a boil, and cook for 2–3 minutes more.
- 3
Step 3
Cut the apples into medium-sized pieces and mix with hot raspberries. Add gelatin to the same mixture. Stir, then refrigerate for 1 hour to set.
- 4
Step 4
Now for the dough. Finely grind the pine nut kernels.
- 5
Step 5
Cream butter with egg yolks, rum, sugar, cinnamon, and salt.
- 6
Step 6
Add the nuts and flour to the cream mixture. Mix and knead the dough.
- 7
Step 7
Shape the dough into a beautiful little ball like this.
- 8
Step 8
Wrap our ball of dough in cling film (plastic wrap) and refrigerate for half an hour. After half an hour, divide the dough into two uneven parts; leave the smaller one in the fridge, roll out the larger one, and arrange it in a baking tin greased with butter. Form raised edges along the tin, as in the photo.
- 9
Step 9
Pierce the dough with a fork and place the jelly-like filling in it. Spread evenly.
- 10
Step 10
Roll out the smaller portion of the dough thinly and cut it into strips of medium thickness.
- 11
Step 11
Using the cut strips, form a lattice on the cake (see the photo for reference).
- 12
Step 12
Place in our tin in an oven preheated to 180 degrees and bake for 30 minutes.
- 13
Step 13
Done! Let cool and serve. :)