Linzer Torte — lattice-topped jam tart from Linz

i. Origin & history

Linzer Torte holds the distinction of being the oldest cake whose recipe survives — appearing in the Codex 35/31 from the Vienna Imperial Library, dated 1653. It remains a Christmas-season specialty in Austria and southern Germany.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 200 g plain flour
• 100 g ground almonds
• 100 g caster sugar
• Pinch salt
• 1 tsp cinnamon
• ½ tsp ground cloves
• Zest of 1 lemon
• 200 g unsalted butter, cold
• 2 egg yolks
• 1 tbsp rum
• 300 g redcurrant or raspberry jam
• 1 egg yolk + 1 tbsp milk to glaze

iii. Method

1. Mix flour, almonds, sugar, salt, spices and zest. Rub in cold butter; mix in yolks and rum to a dough. Chill 2 hours.
2. Press two-thirds of dough into a 24 cm tart tin (with sides). Spread with jam.
3. Roll remaining dough; cut into strips. Arrange as a lattice on top. Brush with yolk glaze.
4. Bake at 180 °C for 35-40 min until deeply golden. Cool in the tin.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Linzer Augen are the cookie versions — small jam-filled discs with a hole on top. Modern variants use mixed berries or apricot jam.

vii. More from Austrian & German

• Bakewell Tart — British almond-jam tart
• Almond Tart — tarte aux amandes
• Apfelstrudel — apple strudel
• Apricot Crumble — apricot crumble
• Topfenstrudel — quark strudel
• Kardinalschnitten — Cardinal's slice