{"id":72223,"date":"2025-04-19T20:00:00","date_gmt":"2025-04-19T18:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=72223"},"modified":"2025-07-16T20:02:32","modified_gmt":"2025-07-16T18:02:32","slug":"simple-jam-tart-linzer-torte","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/simple-jam-tart-linzer-torte\/","title":{"rendered":"Simple Jam Tart (Linzer Torte)"},"content":{"rendered":"\n

This easy to make jam tart recipe (Linzer Torte)<\/strong> is actually inspired by Crostata di Marmellata<\/strong> \u2014 a traditional Italian jam tart. My version is low sugar, is made with spelt and oat flour and omits the eggs, which are typically part of the sweet pastry dough. And if you compare it to a traditional Austrian Linzer Torte<\/strong>, this simplified version also contains no nuts or cinnamon. And in all its simplicity, it\u2019s incredibly delicious.<\/p>\n\n\n\n

All you need are basic pantry ingredients<\/h2>\n\n\n\n

This simple jam tart recipe<\/strong> is made with ingredients that you most likely already have own hand:<\/p>\n\n\n\n

Flour
Sugar
Butter
Salt
Marmelade<\/p>\n\n\n\n

Choice of flour<\/h3>\n\n\n\n

You can use your choice of flour for this nut-free Linzer Torte<\/a> recipe, but I like to use a mix. In this case, white spelt flour and oat flour. Oat flour adds a mildly nutty taste without relying on nuts, and as a whole grain it has extra nutritional value. And it can easily be made from oats.<\/p>\n\n\n\n

Sugar<\/h3>\n\n\n\n

I like to use powdered sugar for this recipe, as it has a silky texture. And I very much limit the amount (just 1 tablespoon) as the marmalade, although I choose one with 70% fruit, adds plenty of sweetness.<\/p>\n\n\n\n

Butter<\/h3>\n\n\n\n

Real butter. And depending on the brand, the consistency of the crust can vary slightly as some butter stay spreadable when chilled versus others which are very firm. Both work fine. I choose a very firm butter, as I find it easier to work into the flour, without softening too much.<\/p>\n\n\n\n

Salt<\/h3>\n\n\n\n

Fine grain sea salt is the salt of choice here.<\/p>\n\n\n\n

Marmelade<\/h3>\n\n\n\n

I like to choose a red currant jam with 70% fruit content. You\u2019ll get lots of berry flavor without it being overly sweet. I use the same brand for this recipe, as I do for my Jam Crumble Cake<\/a> recipe.<\/p>\n\n\n

\n
\"Hafermehl:<\/a><\/figure>\n<\/div>\n\n
\n
\"Hafermehl<\/a><\/figure>\n<\/div>\n\n\n

\"Hafermehl:<\/a>
How to make oat flour<\/h2>\n\n\n\n

It\u2019s incredibly easy to make. If you have the right kind of high-powered blender you can blend the oats (either hulled oats or rolled oats) until the resemble a fine flour, or if you already have a Kitchenaid you can use simply use the grain mill attachment. The benefit is that fresh milled flour retains much more flavor, complexity and nuttiness from the grain as store-bought flour. And if you are buying certified gluten-free oats, you can use this pantry staple to make your own gluten-free flour, just as I have done for my gluten-free Almond-Oat Crescent Cookies<\/a> recipe. Alternatively, some well-stocked organic food stores carry oat flour in their gluten-free section. Though this is relatively new, since oat flour has something I had been searching for years, before starting to make my own.<\/p>\n\n\n\n

Why oat flour?<\/h2>\n\n\n\n

I like to use oat flour since it is a whole grain that is rich in vitamins, minerals, fibre and protein<\/a>. And it makes a good substitute for almond flour in recipes since it is light, fluffy and has a subtle nutty flavour. And there is the added bonus that although it is higher in carbs, it is lower in fat and calories, than a flour or meal made from nuts.<\/p>\n\n\n

\n
\"Linzertorte<\/a><\/figure>\n<\/div>\n\n
\n
\"Torte<\/a><\/figure>\n<\/div>\n\n
\n
\"Linzertorte<\/a><\/figure>\n<\/div>\n\n
\n
\"Torte<\/a><\/figure>\n<\/div>\n\n\n

Tips for preparing the dough<\/h2>\n\n\n\n

1. One of the most important steps of preparing a tart good crust is to keep the ingredients as cool as possible. If the pastry mix becomes to warm, the result will be a heavy pastry crust.<\/p>\n\n\n\n

2. Do not overwork the dough and use a LIGHTLY floured surface. Too much flour and handling will result in a tough dough.<\/p>\n\n\n\n

3. Work quickly. This relates to the first tip. If you work quickly, the result will be a lighter, crisper pastry.<\/p>\n\n\n\n

4. Be sure to chill the dough thoroughly \u2014 for at least 1 hour \u2014 after preparing it (overnight is also fine). Resting the dough in the fridge also allows time for the gluten (proteins) in the spelt flour to relax, which help reduce shrinkage when it is baked.<\/p>\n\n\n\n

5. The oven must be fully preheated before placing it in the oven. And a final tip that I often forget about is to bake the tart placed on a baking sheet that has also preheated in the oven (rather than on the grates). This helps ensure a crispy bottom.<\/p>\n\n\n

\n
\"Linzer<\/a><\/figure>\n<\/div>\n\n\n

If you like this recipe, then you’ll also like these recipe ideas<\/h2>\n\n\n\n