Test cook Dan Souza makes host Julia Collin Davison the ultimate Linzertorte.
Get the recipe for Linzertorte:
Buy our winning food processor:
Buy our winning pie weights:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
33 Comments
Leave a Reply
You must be logged in to post a comment.
“Some of the old recipes can be pretty fussy…”
Proceeds with the fussiest Linzertorte recipe, ever! It looks well-made though, especially the lattice. On the other hand, the bottom crust is too thin. A smaller pan would have allowed about a 1/2 inch crust ( roughly 1 cm ) with 1/4 inch layer of jam ( roughly 1/2 cm ) which would balance the flavors better. The jam is like the icing on a traditional cake – it should not dominate. Linzertorte in Austria is a sturdy torte, though the crust should crumble a bit. And leaving out the cloves is a mistake – it’s only 1/4 teaspoon and does not compete with the fruit. It complements the fruit.
Dating from the 17th century this recipe from Austria is truly timeless.
Thanks. Looks doable, but a lot of time in freezer and frig.
we dont do it like this in germany ! we do it with black current jam
red currant jam i the right choice. greeting from vienna.
Reminds me of frangipan
This is a great recipe and really great technique! I've made it twice now. Some tips: firstly, set aside 5-6 hours from start to finish. Secondly, I didn't do this, but it would've helped to have used 55% of the dough for bottom crust and less for the lattice as there was lots leftover (I made a smaller free-form tart with the leftovers). And, next time I'll use a less sweet raspberry preserve (I think the St. Dalfour preserve is the right amount of sweetness). Finally, I scrimped on the cream on the first pie and it browned unevenly – putting more and making sure it was on everywhere helped.
I'm not a cook, but I love watching these. Looks like a great Linzertorte!
I love linzertorte!
For hearing impaired, my notes
1 egg
1 tsp vanilla extract
-Combine and lightly beat together, set aside
——————
1 cup hazelnuts, toasted and skinned (don’t fuss about getting every last bit of skin)
½ cup + 2 Tbsp granulated sugar
½ cup blanched almonds
½ tsp salt
-Combine and process 45-60 seconds for fine meal
1 tsp lemon zest
-mix in with 5 pulses
1-½ cups all-purpose flour
½ tsp cinnamon
⅛ tsp allspice
-mix in with 5 pulses
12 Tbsp cold unsalted butter, cut into ½” pieces
-cut into dry ingredients with 15 pulses (to resemble coarse cornmeal)
-Pour in wet ingredients from first step while processor running for about 12 seconds to form into dough.
-Form into mound and divide into 2 pieces.
-With one piece form into 5” round and set aside
————
-with other half of dough break into walnut sized pieces, distribute them in 12” fluted tart pan with removable bottom and press into an evenly distributed crust up to ¾” up sides, smoothing with measuring cup at end.
-Chill bottom dough in pan in freezer for 30 minutes.
————-
-Roll 5” round of dough into 12” square floured and sandwiched between 2 sheets of parchment paper to prevent sticking to counter or rolling pin.
-Refrigerate this dough 15 minutes to set up before cutting.
—————-
-Blind bake bottom crust in pan (was last seen chilling in freezer). Line crust with greased foil then fill with pie weights. Cover tart edge with foil to prevent browning.
-Bake at 350°F for 30 minutes on middle rack.
—————-
Peel off top parchment on chilled lattice dough (last seen in fridge) and square edges by trimming with knife. Cut in ¾” wide strips, cutting through parchment so it can be used to transfer strips onto tart. Re-cover with parchment and chill in freezer for 20 minutes.
—————
-remove from oven and cool blind baked crust to room temperature (about an hour).
————-
-Stir together:
1-¼ cups raspberry preserves
1 Tbsp lemon juice
-Spread preserves mixture in bottom or tart.
————-
Place lattice strips on tart (last seen in freezer), removing parchment strips as you go.
Brush lattice with 1 Tbsp heavy cream and sprinkle with 1-½ tsp demerara sugar.
—————-
Bake at 350°F on middle rack for 40-45 minutes. Cool for 2 hours before unmolding and cutting with chef’s knife.
I missed Dan & I love Miss Julia.
Then We get them BOTH in one video making Linzertorte!
Happy day to ME!
you can also make linzer bars instead. line a 1/4 sheet pan with the bottom dough and then you can make a simple rectangular lattice. After baking, cut through the lattice strips to get neat bars.
Yummmm
The food always looks tasty however they need to blend it with "Gordon Ramsay Cooks in Under 10 Minutes from Home" so that we can all share in the joy of making the dishes.
Hrm…I think I'll steal the crust recipe and use it with my cheesecake…
this, and I'm learning something special.^^👏👏👏👏👏👏👏👏
It looks more delicious with all your heart.🇰🇷
I'll be back after watching the show. Good luck.❤
I want to hang out with Dan.
Shouldn't you say "If you are a member, get the recipe for Linzertorte …"? I hate giving you the click when I am denied access to the recipe. It's not kosher.
So much work, but so decadent!
Dan and you so tall how is the weather for next week👩🦳😷🎉🙌🇺🇸🗽🍾👋👏👏👏👏👏🔥🎉
If someone is allergic to nuts, would a regular crust work? Or maybe a sugar cookie type crust? What about using raspberry jelly (no seeds)?
Am I right in thinking that this is often made with a layer of frangipane?
You have a recipe to turn back time to Easter or what?
I wonder how feminazis react when they watch this: man-splaining.
PLEASE post a video about what the best cheese cutters are! I’ve been looking all over and can’t decide
The raw dough looked so tasty, I have no idea how they weren't snacking on it!
9:15 – "It's finally time to unmold and check this guy out." All I can say is that this guy is pretty hot…
I’m jealous! Mouthwatering.
I have a recipe from my Chef that taught me how to make one. He was from Europe.
Hi, and greetings from Linz, Austria! the recipe looks nice although here in Ausria we normally use red currant jam instead of raspberry jam! Try also to use morello cherries, they taste wonderful!
I'm positive I saw this recipe weeks ago 😞
I've never seen this technique for lattice tops, and am impressed with how simple it is (no picking up and weaving) and the perfect result. This is a gorgeous pie. Dan hits a home run, as usual.
I like your choice of ingredients and how the dish looks