✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Linz tart with walnuts and redcurrant jam (traditional method & Thermomix)
Description
Linzer Torte, a speciality of the Austrian city of Linz, is one of the oldest known cake recipes in Europe. The oldest manuscript version of this recipe dates back to 1653 and was found in the magnificent Benedictine abbey of Admont in Austria. Traditionally made with flour, walnuts or hazelnuts, powdered black pudding, eggs, spices and a squeeze of lemon, this tart is filled with redcurrant jam and covered with a typical pastry bag decoration. Unlike many other cakes, Linzer Torte gains in flavour if it is left to rest for a few days before serving. It can easily be stored for up to two weeks, well wrapped, in a cool place (but not in the fridge).
Ingredients
Instructions
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Traditional method
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1. Prepare the tin: grease a 22 cm diameter tart tin.
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2. Prepare the dough:
- Beat the butter with the icing sugar, cinnamon, vanilla, lemon zest and salt.
- Add the eggs one at a time, then the egg yolk. Beat until the mixture is light and fluffy.
- Add the walnuts (or hazelnuts), the powdered boudoirs and the flour.
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3. Assembly:
- Fill a smooth piping bag with half of the mixture.
- Arrange it in a spiral or in an even layer at the bottom of the mould.
- Spread the jam gently, leaving a 2 cm border.
- Place the remaining dough in a piping bag fitted with a star nozzle and pipe concentric circles or a lattice pattern. Sprinkle with flaked almonds.
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4. Cooking :
- Bake at 160°C, static heat (no fan!) until the pastry is golden brown – about 60 minutes depending on your oven.
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5. Finish :
- Leave to cool and sprinkle lightly with icing sugar.
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Tip
- This tart is perfect for making in advance. Wrapped in greaseproof paper or a cake tin, it gains in flavour over time and can be kept for up to two weeks.
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Thermomix method
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1. Preparation of dry ingredients
- • Place 215 g of sponge fingers in the bowl:
- 10–15 seconds / speed 10
- Stop if necessary to fold down towards the bottom.
- Transfer.
- • Place 143 g of walnuts or hazelnuts in the bowl:
- 6 seconds / speed 8
- Transfer as well.
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2. Prepare the dough
- Place in the bowl:
- • 143 g softened butter
- • 143 g icing sugar
- • 6 g cinnamon
- • 1 sachet of vanilla sugar
- • lemon zest
- • 1 pinch of salt
- → 30 seconds / speed 4 (creamy mixture)
- Add:
- • 2 eggs
- • 1 egg yolk
- → 20 sec / speed 4
- Then add:
- • biscuit powder
- • ground walnuts/hazelnuts
- • 71 g flour
- → 15 seconds / speed 4 / reverse direction, helping with the spatula if necessary.
- The dough should be soft and easy to pipe.
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3. Assembly (identical to the conventional method)
- • Place half of the batter in a piping bag fitted with a smooth nozzle and pipe it into the bottom of the mould.
- • Spread the jelly, leaving a border.
- • Place the remaining dough in a piping bag fitted with a star nozzle and pipe a decorative pattern (circles or a lattice).
- • Sprinkle with flaked almonds.
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4. Cooking
- → 160 °C static heat, 60 min.
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5. Finishing touches
- Leave to cool, remove from the tin and dust with icing sugar.
