Linzertorte with fresh berries
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 150 gbutter
- 100 gicing sugar
- ¼ tspsalt
- 2eggs
- 150 gfine whole-grain rolled oats
- 150 gwalnut kernels
- 100 gwhite flour
- ¼ tspbourbon vanilla powder
- ¼ tspcinnamon
- a littlebutter
- 350 gmixed berries
- 1 tbspMaizena cornflour
- 4 tbspwhite flour
- 1egg
- 50 gwalnut kernels
Instructions
Step 1
Place the butter in a bowl, mix in the icing sugar and salt. Beat in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Blitz the oats and walnut kernels in a food processor, mix with the flour, vanilla and cinnamon, mix into the egg mixture.Step 2
Line the base of a springform pan (approx. 26 cm in diameter) with baking paper, grease the sides with butter. Transfer 3/4 of the pastry to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 2 cm.Step 3
Quarter the strawberries, mix the berries with the cornflour, spread over the base of the tart. Mix the remainder of the pastry with the flour, knead briefly, roll out between a cut-open plastic bag to approx. 4 mm thick, chill for approx. 15 mins. Cut the pastry into approx. 2 cm strips using a knife, place on top of the berries in a lattice-work pattern, press down gently around the edges. Beat the egg, brush the pastry with a little egg, arrange the walnuts around the edge of the tart.Step 4
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.