FEATURE RECIPE
Berry Linzer Torte

Berry Linzer Torte

Serves 14

Cooking Time Prep time 30 mins, cook 35 mins (plus chilling)



175 gm   butter, softened
150 gm   pure icing sugar, sieved
1   lemon and orange, finely grated rind only
3   egg yolks
250 gm (1 2/3 cups)   plain flour
1 tsp   baking powder
2 tsp   ground cinnamon
1 tsp   ground nutmeg
150 gm (1½ cups)   roasted ground hazelnuts
1   egg, lightly beaten
To serve:   pure icing sugar and thinly sliced strawberries and raspberries
Berry filling
575 gm   mixed berries, such as raspberries and strawberries
70 gm   white sugar
20 gm   cornflour
2 tsp   rosewater


1 Beat butter, icing sugar and rinds using an electric mixer until pale and fluffy, add yolks and beat to combine. Add flour, baking powder, spices and hazelnuts and combine. Form dough into a disc, cover in plastic wrap and refrigerate for 2 hours or until firm.
2 Roll out two-thirds of hazelnut dough on a lightly floured piece of baking paper to 3mm-thick and use to line base and sides of a 26cm diameter loose-bottom fluted tart pan. Refrigerate for 30 minutes or until firm. Roll out remaining dough on a floured piece of baking paper to a rough 26cm square, place on a baking tray and refrigerate until firm.
3 For berry filling, toss ingredients in a bowl to combine thoroughly, then spoon into prepared pan.
4 Preheat oven to 180C. Cut remaining pastry into 1.5cm-wide strips and weave into a lattice pattern over tart, trimming excess. Brush with eggwash, refrigerate for 1 hour, then bake for 30-35 minutes or until golden brown. Cool for 30 minutes in pan, then remove from pan and cool on a wire rack to room temperature. Dust heavily with icing sugar and serve with strawberries and raspberries.


RECIPE Emma Knowles PHOTOGRAPHY Petrina Tinslay STYLING Emma Knowles

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