Rhubarb and berry Linzertorte

Our take on the Austrian pie, all crumbly pastry and jammy insides.
James Moffatt
8 - 10
1H 5M

The Linzertorte of Austrian origin is a marvellous thing, all buttery, crumbly pastry with a jammy filling and a lattice top. In this recipe we’ve used almond meal for the pastry, but you could also use hazelnut meal to the same effect.




1.For pastry, beat butter, sugar and rind in an electric mixer until pale and fluffy (5 minutes), then add yolks, one at a time, beating until just incorporated. Add remaining sifted ingredients and mix until just combined. Divide pastry into two-third and one-third portions, shaping each into a log, then enclose in plastic wrap. Refrigerate until firm (2 hours).
2.Meanwhile, heat butter in a frying pan over medium heat. Add rhubarb and strawberries, and cook, stirring gently until juices start to release. Scatter over sugars and stir until dissolved. Cover pan with a cartouche, and cook until fruit is almost tender but still holds its shape (5 minutes). Drain fruit over a bowl. Return cooking juices to pan with jam and vanilla. Stir cornflour and 60ml water to a slurry then whisk into the pan. Cook, whisking continuously over low-medium heat until mixture boils and thickens. Combine thickened cooking juices with fruit in the bowl, then refrigerate to chill.
3.Roll out large portion of pastry on baking paper to a 3mm-thick 16cm x 40cm rectangle. Place pastry into a greased 10.5cm x 34.5cm rectangular loose-based tart tin. Trim excess pastry. Roll out remaining pastry on baking paper to a 3mm-thick 16cm x 28cm rectangle. Freeze tart case and pastry rectangle until required.
4.Preheat oven to 170°C fan-forced. Fill tart shell with fruit mixture and raspberries. Using a fluted pastry wheel, cut pastry rectangle into 1cm-wide strips. Place strips in a lattice pattern over fruit. Bake tart for 35 minutes, covering top with baking paper if over-browning. Cool tart before serving with ice-cream and extra raspberries.

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