This is my family recipe for a traditional Linzer Tart with a wintery twist.

For me, Linzer Tart equals the beginning of the Winter season.

Spiced with warming flavours and lots of nuts. Filled with delicious jam.

The original recipe uses red currant or raspberry jam but you can use any you like.

To make it taste a little more wintery, I used plum jam for this version and mixed it with some rum.

By the way, the Linzer Tart tastes best if you leave it to rest for at least 2 days. I know, hard to resist…

Happy Baking!

Ingredients

For the tart

200g flour

200g cold butter

100g sugar

1 egg

150g hazelnuts (roasted & finely ground)

50g almonds (roasted & finely ground)

1 tsp ground cinnamon

1 tsp cacao

1/2 lemon zest

For the filling

200g jam

1 tbsp rum or whisky

Method

1. For the dough - mix flour, sugar, cinnamon, and nuts in a bowl.

2. Add the diced butter and the egg and quickly knead until smooth.

3. Wrap in cling film and chill for 1h.

4. Preheat the oven to 180°C. Grease a 24cm round cake tin.

5. Distribute 2/3 of the dough mixture in the tin so that the entire bottom is covered.

6. Mix the jam with the rum and spread it over the tart.

7. Shape the remaining dough into several rolls and arrange them on top in a neat lattice pattern.

8. Place the last roll along the sides of the tin to form an edge.

9. Bake for about 35 minutes until golden brown.

10. Let to cool on a wire rack.

11. Dust with icing sugar.