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Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings. The tart filling was traditionally made with raspberry jam or preserves and a little lemon juice. Then the tart was covered with a woven lattice crust that at times was glazed with heavy cream and sugar. After baking, the tart was allowed to cool for several hours and was then cut into individual wedge-shaped servings.
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