Linzertorte with fresh berries

Linzertorte with fresh berries

45 Min. Active
1 hr 45 Min. Total
373 kcal per piece
vegetarian
Nutritional value / piece: Fat: 25 g, Carbohydrate: 28 g, Protein: 8 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Knife
  • Mixer
  • Oven mitts
  • Rolling pin
  • Springform pan
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • Kitchen scales
  • Cooling rack
  • Cutter

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry

150 g butter, soft
100 g icing sugar
¼ tsp salt
2 eggs
150 g fine whole-grain rolled oats
150 g walnut kernels
100 g white flour
¼ tsp bourbon vanilla powder
¼ tsp cinnamon

Baking tin

a little butter

Berries

350 g mixed berries (e.g. strawberries, raspberries, blackberries)
1 tbsp Maizena cornflour
4 tbsp white flour
1 egg
50 g walnut kernels

How it's done

The kids can help at the marked areas .

Pastry

150 g butter, soft
100 g icing sugar
¼ tsp salt
2 eggs
150 g fine whole-grain rolled oats
150 g walnut kernels
100 g white flour
¼ tsp bourbon vanilla powder
¼ tsp cinnamon

Place the butter in a bowl, mix in the icing sugar and salt. Beat in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Blitz the oats and walnut kernels in a food processor, mix with the flour, vanilla and cinnamon, mix into the egg mixture.

Baking tin

a little butter

Line the base of a springform pan (approx. 26 cm in diameter) with baking paper, grease the sides with butter. Transfer 3/4 of the pastry to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 2 cm.

Berries

350 g mixed berries (e.g. strawberries, raspberries, blackberries)
1 tbsp Maizena cornflour
4 tbsp white flour
1 egg
50 g walnut kernels

Quarter the strawberries, mix the berries with the cornflour, spread over the base of the tart. Mix the remainder of the pastry with the flour, knead briefly, roll out between a cut-open plastic bag to approx. 4 mm thick, chill for approx. 15 mins. Cut the pastry into approx. 2 cm strips using a knife, place on top of the berries in a lattice-work pattern, press down gently around the edges. Beat the egg, brush the pastry with a little egg, arrange the walnuts around the edge of the tart.

To bake

Approx. 45 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 Linzertorte onto a cooling rack and leave to cool.

Purchase ingredients now

Our recommendations

Similar recipes

20170809_fooby-app-banner-de

FOOBY App: Hol dir deine perfekte Kochhilfe!

Übersichtlicher Schritt-für-Schritt-Kochmodus, ein Timer direkt im Kochmodus, eine erweiterbare Einkaufsliste und die Möglichkeit Rezepte als Weblink zu speichern, machen die kostenlose FOOBY App zu deiner perfekten Einkaufs- und Küchenhilfe.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!