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Alsace
Beneath its golden lattice, the Linzertorte tells of a crossing of paths between Linz and the Sundgau — an Austrian sweet treat that the people of Alsace eventually came to believe was born in their own land.
Pastry or bakery speciality from Alsace.
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The name Linzertorte comes from the Austrian city of Linz, where this tart is said to have originated. Its exact origin remains debated, but it ranks among the oldest documented pastry recipes: the earliest known written version dates from 1653, recorded in the cookery book of Countess Anna Margarita Sagramosa. An old German "Kochbuch" from 1891 details an original recipe quite different from that of today — sugar, grated almonds, flour, raw and cooked egg yolks, and rum, without the slightest trace of cinnamon. It was only in later Alsatian cookery books, published in 1934 and then in 1941, that the recipe gradually drew closer to the modern version — kirsch and lemon zest in 1934, followed in 1941 by the first mention of the famous pastry lattice on top.
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The link between Linz and Alsace stems from a marriage: in 1324, Jeanne de Ferrette married Albert II of Habsburg, and the Sundgau — the southernmost part of Alsace — was given to him as a dowry. The region then fell under the lasting sway of the "House of Austria". It is this long-standing Habsburg presence in the Sundgau that forms the most plausible historical bridge between Viennese pastry-making and Alsatian kitchens.
Today, the Linzertorte takes pride of place in the shopfronts of bakeries and patisseries across Alsace, to the point where many believe it originated around Strasbourg. Yet a meticulous search through the great treatises of French patisserie — from Antonin Carême (1832) to Jules Gouffé (1867) — reveals no trace of it before the 20th century. It resurfaced in 1897 in "La Cuisine des Familles" by Jeanne Savarin under the name "Lintzer-Tarte", a recipe attributed to a leading Parisian pastry chef. In other words, its status as a cherished, age-old Alsatian speciality is relatively recent — though this has in no way prevented it from genuinely becoming a classic of Alsace's patisseries and Christmas markets.
Appearance
Disc of crisp, golden shortcrust pastry, covered with a lattice of fine, criss-crossed strips of pastry, revealing the red berry jam between the lattice gaps.
Aroma
Warm scent of almond and cinnamon.
Taste
A balance between the fruity tartness of the jam (raspberry or redcurrant) and the warm notes of spice — cinnamon, clove, sometimes nutmeg.
Texture
Crumbly, crisp shortcrust pastry thanks to the ground almonds, contrasting with the softness of the filling.
the ground almonds are replaced with ground hazelnuts, for a rounder flavour.
cocoa powder is added to the pastry, for a richer, more indulgent version.
mix flour, sugar, butter, ground almonds (or hazelnuts) and spices (cinnamon, cloves), then bind with the egg.
leave the pastry to rest in the refrigerator for at least one hour.
roll out the first portion of pastry into the tart tin.
spread a generous layer of red berry jam (raspberry or redcurrant).
brush the pastry strips with egg yolk.
bake for 30 to 50 minutes depending on the recipe, until the pastry is golden and crisp.
leave to cool on a wire rack before slicing.
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The Linzertorte is enjoyed at room temperature. It benefits from resting for a few days: at its best two to three days after baking, it keeps for up to fifteen days in a cool, dry place. In Alsace, it holds pride of place in bakery and patisserie display windows and on Christmas market stalls, alongside the season's other sweet treats.
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