Linzer Tart

Ingredients

• 200 g Flour
• 200 g butter
• 100 g powdered sugar
• 100 g ground hazelnuts
• 1 egg
• 0.25 tsp ground cloves
• 0.5 tsp ground cinnamon
• 1 tsp grated lemon zest
• 1 tbsp Lemon Juice
• 300 g currant jam
• 1 egg yolk
• powdered sugar (for dusting)

Instructions

1. 1.

   Knead flour with butter and mix all remaining ingredients into a smooth shortcrust dough. Wrap the dough in cling film and refrigerate for 1 hour. Then press 2/3 of the dough into a springform pan and spread currant jam to about 1 cm from the edge.

2. 2.

   Roll out the remaining 1/3 of the dough, cut it into 1 cm wide strips, and lay them in a lattice over the base. Shape the leftover dough into a thin roll and place around the rim of the tart, pressing firmly. Preheat oven to 175 °C. Beat egg yolk with a splash of water and brush the dough. Bake in the preheated oven (middle rack) for about 50 minutes. Remove, cool, and dust with powdered sugar.