The world's oldest torte with shortcrust pastry and redcurrant jam - a classic Austrian dessert with lattice top.
Contains the following allergens:
Gluten
Nuts
Milk
Eggs
Preparation
40 min.
Baking Time
50 min.
Servings
12
Difficulty
Medium
Instructions
1
Mix flour, ground almonds, sugar, cinnamon and cloves in a large bowl.
2
Rub in the cold butter until mixture resembles breadcrumbs, then add egg yolks and work into a smooth dough.
3
Wrap in cling film and refrigerate for 1 hour until firm.
4
Press two-thirds of the dough into a 24cm fluted tart tin, creating sides about 3cm high.
5
Spread the redcurrant jam evenly over the pastry base.
6
Roll remaining dough into strips and arrange in a lattice pattern over the jam.
7
Brush with beaten egg and bake at 170°C (150°C fan) for 45-50 minutes until golden brown.
Ingredients
12 Servings
- plain flour 200 g
- ground almonds 200 g
- caster sugar 150 g
- cold butter 200 g
- egg yolks 2
- ground cinnamon 1 TL
- ½ tsp ground cloves 0.5 TL
- redcurrant jam 300 g
- whole egg 1 Ei
Baking Timer
The timer appears at the bottom right of the screen.
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