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Le Chaudron recipe
Linzertorte
Austrian raspberry lattice tart
⏱ 75 minServes 8Medium485 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)all-purpose flour
200 g (7 oz)softened unsalted butter
150 g (5 oz)superfine sugar
100 g (3½ oz)almond flour
1whole egg
1 tspground cinnamon
1organic lemon zest
400 g (14 oz)raspberry jam with seeds
- 300 g (11 oz) all-purpose flour
- 200 g (7 oz) softened unsalted butter
- 150 g (5 oz) superfine sugar
- 100 g (3½ oz) almond flour
- 1 whole egg
- 1 tsp ground cinnamon
- 1 organic lemon zest
- 400 g (14 oz) raspberry jam with seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the softened butter with the sugar, then beat in the egg until pale and creamy.
- Mix in the flour, almond flour, cinnamon and lemon zest on low speed.
- Shape into 2 balls (two-thirds and one-third), wrap and chill for 2 hours.
- Roll the larger ball 5 mm (¼ in) thick between sheets of parchment and line the pan.
- Spread the jam evenly, leaving a 1 cm (⅜ in) border.
- Roll the smaller ball and cut into 1.5 cm (½ in) strips for the lattice.
- Lay the strips in a lattice over the jam and bake for 35 minutes at 180 °C (350 °F) until golden.
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