Matt Tebbutt’s apricot Linzer torte

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Nutrition Facts

Amount Per Serving

Calories 259 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 53mg18%

Sodium 19mg1%

Potassium 64mg2%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 23g26%

Protein 3g6%

Vitamin A 349IU7%

Vitamin C 6mg7%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Matt Tebbutt’s apricot Linzer torte

This twist on the Austrian tart makes for an impressive centrepiece.

Prep Time30

Cook Time30

Pastry chilling time1

Course: Dessert

Cuisine: British

Servings: people

Calories: 259kcal

Author: Matt Tebbutt

Equipment

Food processor
tart tin

Ingredients

175 g plain all-purpose flour plus extra for dusting
pinch of ground cinnamon
pinch of ground cloves
40 g caster sugar
115 g unsalted butter softened
2 medium free-range eggs yolks beaten
380 g apricot jam
6 tbsp raspberry jam
1/2 lemon zest and juice
8-12 whole blanched almonds

To serve

2 tbsp icing sugar optional
custard or single cream

Method

To make the pastry, put the flour, spices and sugar in a mixing bowl. Rub in the butter using your fingertips until the mixture has the consistency of breadcrumbs. Add the egg yolks, mixing well with a wooden spoon to just bring the pastry dough together. Alternatively you can put the flour, spices and sugar in a food processor, then add the egg yolks and pulse to bring the pastry dough together. Wrap the dough in cling film (plastic wrap) and chill for at least one hour in the fridge.
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Cut off one third of the chilled pastry and set aside to make the lattice top.
Lightly dust the work surface with flour and roll out the larger piece of pastry to a three millimetre thickness and use it to line a 23–25 centimetre tart tin.
Make the lattice for the top by rolling out the reserved pastry on a floured surface to a three millimetre thickness. Cut it into 12 strips of 25 centimetres long and about one centimetre wide.
Use the apricot jam to fill the pastry case and lay the pastry strips over the top one by one to form a neat lattice pattern. Trim the edges.
Put the raspberry jam in a bowl with the lemon zest and juice, mix well, then transfer to a piping bag fitted with a plain nozzle.
Pipe the jam into alternate squares of the lattice top. On each square of the lattice now filled with jam, place a blanched almond for decoration. Bake for 25–30 minutes, or until the pastry is crisp and golden brown. Leave to cool in the tin.
If you want to add a pretty touch for serving, dust the torte with icing sugar. Serve sliced with homemade custard or single cream.

Nutrition