This classic vegan Linzer Torte is quick and easy to make without eggs and dairy butter and is as delicious as the original recipe from Austria! It's fruity, moist, nutty, fabulously delicious and lasts for a long time! The perfect dessert for Advent and Christmas!
¾cup(250g)red jamvariety of your choice or homemade compote*
2tbspdairy-free creamor dairy-free milk
pinchof turmericoptional for color
*Note: Feel free to check out the recipe video and step-by-step photos in the blog post above! Also, I recommend using the metric measurements.
Grease a 10-Inch (25.5-cm) tart or springform pan and place it in the freezer for a few minutes (if the pan is pre-cooled, the dough will also stay cool once you press it in).
Whisk together the flour, ground hazelnuts, baking powder, salt, cinnamon and sugar in a bowl. Then add the cold vegan butter and water and knead everything with your hands (or use a food processor) to form a smooth dough. Then divide the dough into 2 portions and shape each into a flat ball.
Wrap one portion tightly in plastic wrap (to use for the lattice later) and place in the refrigerator until further use.
Roll out the other portion on a piece of cling film or parchment paper as shown in the step-by-step pictures or in the video. Then place in the prepared tart or springform pan and press down evenly on the bottom and sides.
Spread the jam over the bottom of the crust, then set the tart aside (preferably in the fridge to ensure the dough does not become too soft).
Preheat the oven to 355 °F (180 °C).
Meanwhile, take the other portion of dough out of the fridge and roll it out on a piece of cling film or parchment paper, then cut into strips. Place the dough strips, evenly spaced, on top of the jam to form a lattice, and gently press down the edges to seal. (You can roll out the remaining dough again. Then cut out designs with a cookie cutter and place them on the lattice or just bake cookies).
Brush the dough with a little dairy-free cream (mixed with a pinch of turmeric). Then sprinkle the outer sides of the tart with some slivered almonds. Bake the Linzer Torte for about 25-30 minutes. Then remove and allow to cool completely.
If your baking pan has a different size, you can adjust the ingredient amount using my baking pan converter.
Gluten-free dough: you can substitute gluten-free 1 to 1 baking flour. I then recommend adding an additional flaxseed egg to help the dough hold together (stir 1 tbsp of ground flaxseed into 3 tbsp of hot water and let swell for about 5 minutes).
Jam: I like to use low-sugar red currant or raspberry jam. However, you can also make homemade compote from frozen berries (see the fruit filling recipe of my raspberry almond cake).
Make ahead: You can prepare the dough in advance and store it wrapped in plastic wrap in the refrigerator for up to 5 days, or freeze it for up to 3 months. To thaw, simply place it in the refrigerator overnight. If it is too hard when chilled, just leave it on your counter for a few minutes.
Storage: The Linzer Torte will keep for at least 2 weeks if wrapped airtight.
More information about the recipe is mentioned in the blog post above!