In the classic version of this recipe, the crust forms a criss-cross pattern on top. Instead, I used star cutouts to pretty it up for the season. Change the shapes to hearts and you have a perfect Valentine’s Day dessert as well. This traditional Austrian Christmas specialty can be made any time of the year, especially based on available seasonal fruits
Cranberry Linzer Torte – Torte Vs. Tart?
In baking, a torte and a tart may sound like they could be relatives, but they are quite different—like the difference between a quirky cousin and a more sophisticated aunt.
Torte
A torte is a rich, usually multilayered cake, often made with little to no flour. Instead, it’s packed with ground nuts or breadcrumbs, and sometimes even chocolate. So think of it as a denser, richer, and more decadent cake.
Origin: Central Europe, especially Austria and Germany, where you’ll find the famous Sacher-Torte and Dobos-Torte.
Texture: Dense, moist, and indulgent. It can have fillings like buttercream, fruit, or jam between its layers.
Typical flavors: Chocolate, nuts, sometimes fruit or marzipan.
Tart
A tart, on the other hand, is more like a fancy pie’s cousin. It has a pastry base, usually made with shortcrust pastry, and an open top (no pastry covering like a pie). The filling can be sweet or savory, and it’s often something smooth or delicate, like a custard, frangipane, or fruit.
Origin: French baking has made the tart famous, though it’s popular all over the world.
Texture: Crisp and flaky on the outside, with a variety of fillings that can be creamy or fruity.
Typical flavors: Lemon, chocolate, berries, custard, savory veggies, and cheese.
In conculsion:
Torte = rich cake, often flourless, layered, and decadent.
Tart = crisp pastry shell, with a filling, and no top crust.
Cranberry Linzer Torte
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1+ 1/3 cups almond flour
- 1/2 teaspoon salt
- 1 cuo unsalted butter room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
For the Filling:
- 2+1/2 cups fresh cranberries
- 1/3 cup white granulated sugar
- 1/3 cup freshly squeezed orange juice
- 1/4 cup dry rolled oats
- 3+ 1/2 oz cranberry jam substitute red currant or raspberry to switch up the flavor
For the Glaze:
- 1 egg yolk
- 1 tablespoon heavy cream
Instructions
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In a separate bowl whisk together the all-purpose flour, ground cinnamon, ground cloves, almond flour, and salt. Set aside.
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In a mixer, cream the butter and sugar together at medium-high speed.
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Add the egg yolks one at a time, waiting until the first is fully incorporated before adding the second.
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Add the pure vanilla extract to the mixture.
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Stop the mixer occasionally to scrape down the sides of the bowl, making sure everything is fully combined.
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Beat in half the dry ingredients to the creamed butter and sugar mixture. When the dry ingredients have been fully incorporated, mix in the remaining half. Cover the bowl and place in the refrigerator for 30 minutes.
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Place the fresh cranberries, freshly squeezed orange juice, and white granulated sugar in a small saucepan over medium heat.
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When the mixture comes to a boil, lower the heat and let the mixture simmer for 8 minutes.
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Remove the saucepan from the heat and let cool completely.
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Preheat the oven to 350 degrees F. Line a 10 inch in diameter spring form pan with baking or parchment paper. Grease both sides of the baking paper circle and place in the pan, then grease the sides of the pan.
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Remove the dough from the refrigerator, and break off approximately 2/3 of the dough, and press it into the pan covering the bottom and about 1 inch up the sides.
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Sprinkle the 1/4 cup of dry rolled oats over the crust inside the pan. Mix together the cooked cranberry mixture with the jam.
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Pour the cranberry mixture into the pan over the crust.
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Roll out the rest of the crust and cut out stars, hearts or any shape you wish. Place the stars evenly over the top of the cranberry mixture nestled in the torte.
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In a small separate bowl, whisk together the cream and the egg yolk. Use a pastry brush to cover the dough with the egg mixture.
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Place the pan in the oven and bake for 35-40 minutes until the top is golden brown.
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Remove from the oven and let cool 15-20 minutes on a wire cooling rack. Run a sharp knife around the edges of the pan to separate the cake from the sides before removing from pan.
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Transfer the cake to a decorative plate. Cut and serve.
So do you like this Cranberry Linzer Torte Recipe? Also, check out some of these other delicious recipes:
LEMON LINZER SUGAR COOKIES
LINZER COOKIES WITH CINNAMON CHOCOLATE GANACHE
LINZER CHERRY CHOCOLATE CHIP COOKIE STICKS
