Raspberry Hazelnut Tart (Austrian Linzertorte)

The Linzer Torte, a traditional Austrian dessert, is said to be the oldest cake in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book "Wie mann die Linzer Dortten macht" ("How to make the Linzer Torte") found an even older Veronese recipe from 1653 in Codex 35/31 in the archive of Admont Abbey. The invention of the Linzer Torte is subject of numerous legends, reporting on a Viennese confectioner named Linzer (as given by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796-1883), who around 1823 at Linz started the mass production of the cake that made it famous around the world. The Austrian traveller Franz Hölzlhuber in the 1850s allegedly brought the Linzer Torte to Milwaukee, and the recipe spread over the United States. This torte is actually a jam and nut tart which traditionally has a lattice top, though other creative designs are continually popping up.

1 cup all-purpose flour, unbleached (120 g)
1 cup hazelnuts, finely ground (130-150 g)
¼ cup sugar
¼ cup brown sugar, packed
1 tsp. ground cinnamon
1 pinch sea salt
1 pinch ground cloves
½ cup butter, cold, cubed
1 eggs, lightly beaten
½ tsp. lemon peel, freshly grated
1 cup Raspberry Jam, seedless

Garnish:
confectioners' sugar

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.

Remove dough from refrigerator; press into an ungreased 9". fluted tart pan with removable bottom. Spread ⅔ cup jam.

Between two sheets of lightly floured waxed paper, roll remaining dough into a 10x6" rectangle. Cut six 1" wide strips; arrange in a lattice design over jam.

Bake for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Makes 8 servings.