Linzer Tart with a Homemade Plum Preserve

This time quite a classic – Linzer tart (more commonly called Linzer torte). There are many varieties, depending mostly on the country where you eat it. It’s very simple, basically season independent and tastes great.
I was going through my pantry to find a nice preserve to fill it with. But since we are still in a plum season I decided to make something fresh. The key to getting a nice preserve is to cook it on a very low fire for a long time. The sugar will start to caramelise and the end result will be a more rich and deeper flavour. Using 2:1 (fruit-to-sugar) ratio might be a bit sweet, but it works great for this tart and you might also like it with some Greek yoghurt or in a quickly made cheesecake cup. Give it a try and while you’re making some for the pie, double or triple the amount to make a couple of jars. After all winter is coming 🙂

Linzer Tart with a Plum Preserve
adapted from Christophe Felder
For the tart:
  • 250 g flour,
  • 10 g raw cocoa powder,
  • 6 g baking powder,
  • 65 g almonds, finely chopped,
  • 90 g sugar,
  • 150 b butter, diced,
  • 2 eggs,
  • zest from 1 lemon, finely grated.
For the Plum Preserve:
  • 350 g plums, halved and stones removed,
  • 175 g sugar,
  • 1 cinnamon stick.
  1. Sift the flour, cocoa powder and baking powder into a bowl. Add chopped almonds, sugar and butter. Rub all the ingredients until you get fine crumbs.
  2. Add the eggs and lemon zest, beat with a wooden spoon until you get a smooth dough.
  3. Form a flat disk and wrap in the plastic. Chill for 2 hours.
  4. Put all the ingredients for the plum preserve in a big pan over a medium heat. Bring to boil. Lower to a small heat and let it simmer for 1 to 2 hours, stirring occasionally.
  5. Preheat the oven to 180 C.
  6. Roll out the dough to the size of your form (I used a 20 by 20 cm square ring). Cut to the size. From the leftover make a rope and arrange it around the perimeter of your shape (you should moisten the perimeter first with some water so that is sticks better) and cut the stripes for the lattice (you can try to make them more straight than mine :)).
  7. Bake in the bottom third of the oven for 15 to 20 minutes.


2014-10-02 21.29.53


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