Desserts > Cake > Torte > Austrian Tortes

Orange and Pistachio Linzer Torte Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 large egg yolk
- 1 tablespoon orange zest
- 1/2 cup orange marmalade
- 1/2 cup chopped pistachios, for garnish
- Powdered sugar, for dusting

Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Food processor

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease the tart pan with butter and line the bottom with parchment paper.

2. In a food processor, pulse together the flour, ground pistachios, sugar, cinnamon, and salt until combined.

3. Add the butter, egg yolk, and orange zest to the food processor and pulse until the mixture forms a dough.

4. Divide the dough in half and press one half into the bottom of the prepared tart pan.

5. Spread the orange marmalade over the dough in the tart pan.

6. Roll out the remaining dough on a lightly floured surface to 1/4-inch thickness. Cut the dough into strips and arrange them in a lattice pattern over the marmalade.

7. Bake the tart for 35-40 minutes, or until the crust is golden brown.

8. Let the tart cool in the pan for 10 minutes before removing the sides of the pan.

9. Sprinkle the chopped pistachios over the top of the tart and dust with powdered sugar.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8 servings

Nutritional information:
Calories: 330
Fat: 18g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 75mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 20g
Protein: 5g

Substitutions for ingredients:
- Almonds or hazelnuts can be substituted for pistachios.
- Raspberry or strawberry jam can be substituted for orange marmalade.

Variations:
- Add a teaspoon of almond extract to the dough for a different flavor.
- Use a different type of jam or marmalade for the filling.
- Add a layer of sliced fresh fruit, such as strawberries or peaches, on top of the marmalade before adding the lattice crust.

Tips and tricks:
- Make sure the butter is at room temperature before adding it to the dough.
- Chill the dough for 30 minutes before rolling it out to make it easier to work with.
- Use a pastry brush to brush off any excess flour from the dough before assembling the tart.

Storage instructions:
Store the cooled tart in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the tart, place it in a 350°F oven for 10 minutes, or until warmed through.

Presentation ideas:
Serve the tart on a decorative platter or cake stand.

Garnishes:
Sprinkle chopped pistachios and powdered sugar over the top of the tart.

Pairings:
Serve the tart with a cup of tea or coffee.

Suggested side dishes:
Fresh fruit or a green salad would be a nice accompaniment to the tart.

Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of cold water and pulse again in the food processor.
- If the lattice crust is difficult to work with, chill it in the refrigerator for 10 minutes before assembling it on top of the marmalade.

Food safety advice:
Make sure to wash your hands and any utensils or equipment used in the recipe before and after handling food.

Food history:
The Linzer Torte is a traditional Austrian dessert that dates back to the 17th century. It is named after the city of Linz, where it originated.

Flavor profiles:
The Orange and Pistachio Linzer Torte has a sweet and nutty flavor, with a hint of cinnamon and orange zest.

Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with a cup of tea or coffee.

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Region: Austrian

Taste: Sweet, Citrusy, Nutty, Buttery