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Linzer torte with pastry hearts
1 h active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 25g
  • Carbohydrates about 46g
  • Protein about 8g
This is needed
This is needed for 12 pieces
Rhubarb and strawberry jam
  • 150 g rhubarb, diced
  • 150 g strawberries, diced
  • 150 g preserving sugar (Coop)
  • 0.25 tsp bourbon vanilla powder
  • 1 tbsp lemon juice
  • 200 g butter, soft
  • 200 g icing sugar
  • 1 pinch salt
  • 200 g ground almonds
  • 1 organic lemon, use grated zest only
  • 2 eggs
  • 0.5 tsp bourbon vanilla powder
  • 200 g white flour
To shape
  • 6 tbsp white flour
  • 1 eggs, beaten
  • One springform tin (approx. 26 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Rhubarb and strawberry jam
Mix the rhubarb, strawberries, lemon juice, vanilla and preserving sugar in a wide pan, bring to the boil while stirring, then boil fast for approx. 4 mins., leave to cool.
Place the butter in a bowl, mix in the icing sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest. Mix the almonds, flour and vanilla, stir into the egg mixture. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 2 cm.
To shape
Stir the rhubarb and strawberry jam until smooth, spread over the pastry base leaving a gap of approx. 2 cm all the way around. Mix the remainder of the pastry with the flour, knead briefly, roll out on a lightly floured surface to approx. 4 mm thick. Cut out hearts using cutters, place on top of the jam, brush the pastry hearts with egg.
To bake
Approx. 40 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 Linzer torte onto a cooling rack and leave to cool.