Linzer Torte By Eric Lanlard

A stunning Austrian-style torte recipe that’s bursting with fruity flavour and perfect for the festive season.

Here’s a lovely Christmassy fruit torte recipe from master pâtissier, celebrity chef and P&O Cruises Food Hero, Eric Lanlard. It’s pretty straightforward to make and your guests will be full of festive joy after eating it!

Ingredients (Serves 10)

  • 125g (4½oz) unsalted butter, softened, plus extra for greasing
  • 125g (4½oz) golden caster sugar
  • 1 tsp vanilla bean paste
  • Grated zest of 1 lemon
  • 1 large egg, beaten
  • 250g (9oz) plain flour, plus extra for dusting
  • 150g (5½oz) ground almonds
  • 1 tsp baking powder
  • 500g (1lb 2oz) good quality raspberry conserve
  • Beaten egg, to glaze
  • Apricot glaze, to decorate

Method

  1. In a large bowl, cream the butter and sugar together until pale and fluffy. Add the vanilla paste and lemon zest, then gradually add the egg until it’s all combined.
  2. Sift the flour, almonds and baking powder together, then fold in. Knead the dough until smooth but don’t overwork it. Shape into a disc, cover with cling film and chill in the fridge for one hour.
  3. Lightly grease a rectangular tart tin, about 19 x 30cm. Roll out two thirds of the pastry on a lightly floured surface to 6cm larger than the prepared tin. Use this to line the tin. Add any trimmings to the remaining pastry. Fill the pastry case with the raspberry conserve, then brush the edges with beaten egg.
  4. Roll out the remaining pastry and cut long strips of it about 1cm thick using a fluted pastry wheel. Arrange these on top of the tart in a diagonal pattern. Chill the tart in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 180°C/gas mark 4 (160°C fan).
  5. Brush the top of the tart with beaten egg and bake in the oven for 30–35 minutes until golden. Leave to cool completely in the tin. For extra glossiness, brush the tart with apricot glaze before serving.

This recipe is from Eric Lanard's Afternoon Tea, by Eric Lanard, which is published by Mitchell Beazley (£20). The recipe was also kindly donated to the Macmillan cookbook “Treats Ahoy”, available on board P&O Cruises ships for a suggested donation of £5.00.

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