Professional reference formula

Yield: one 23 cm / 9 inch torte.

All quantities and process choices on this page are external professional evidence.

  • 225 g unsalted butter
  • 150 g caster sugar
  • 2 whole eggs
  • 250 g plain flour
  • 150 g finely ground hazelnuts or almonds
  • 1 teaspoon cinnamon
  • Fine lemon zest and salt
  • 300 g redcurrant preserve
  • Egg wash and sliced almonds, as needed

Method

  • Cream butter and sugar lightly, add eggs, then mix in flour, nuts, spice, zest and salt only until coherent.
  • Chill until firm enough to handle.
  • Press or roll about two-thirds into the base and sides of a tart ring; spread with redcurrant preserve.
  • Form the remaining dough into an even lattice, egg-wash and add sliced almonds if used.
  • Bake at 180°C / 356°F until deeply golden and structurally set, about 35–45 minutes; cool before cutting.

Professional identity

Linzer Torte is an Austrian nut-rich spiced short pastry tart filled with redcurrant preserve and finished with a pastry lattice. Raspberry is legitimate, but a plain jam tart without the nut-spice pastry is materially different.

Critical controls

  • Rest the soft nut dough before assembly.
  • Keep preserve below the sealing edge.
  • Make lattice strips equal so they bake evenly.
  • Linzer Torte improves after a short maturation; do not judge final texture while hot.

Evidence status

external_evidence; no Tanya-specific formula, ingredient choice or production practice is implied.