Austrian Jam Tart – “Linzer Torte” {VEGAN}
Servings Prep Time
12pieces 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
12pieces 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
  • 150g flour
  • 90g sugar
  • 1sachet vanilla sugar
  • 0.5tsp cinnamon
  • 150g ground almonds
  • 150g margarine(vegan)
  • 300g (raspberry) jam
  • 3tbsp water
  • icing sugar(optional)
Instructions
  1. Mix together flour, sugar, vanilla sugar, cinnamon, almonds and margarine and create smooth dough. Wrap it in cling film and place it in the fridge for at least 30 minutes.
  2. Meanwhile grease your pie dish well.
  3. Separate the dough into two pieces: one quarter and three quarters. Use the larger amount to make the base: I simply put the dough in the pie dish and started flattening it with my hands, gently pushing it to and also up the edges.
  4. Mix the jam and the water in a bowl and fill this on top of your base.
  5. Preheat the oven to 200°C.
  6. To make the ‘grid’, dust a flat surface with flour and roll out the leftover dough. Cut long stripes of dough with the width of about 1 cm. Now place these stripes onto the jam starting with one direction and finishing off with the other.
  7. Bake the cake for about 30 minutes at 200°C.
  8. You can finish off the cake with icing sugar before serving. But clearly this is optional.