How to make the pastry:
Chop up all the ingredients with a knife on a chopping board then quickly knead them into a soft dough (add flour as required) and leave in the fridge for at least one hour. Grease a springform cake tin, press in 2/3 of the dough and glaze all over with jam not quite to the edge. Shape the remaining dough into pencil-thin sticks on the floured surface (add some more flour as required) and place this on top of the jam to make a lattice shape. Glaze with the whisked egg yolk and bake at 190° C for approx. 45 minutes. Serve the next day with icing sugar sprinkled on top. However, the Linzer Torte tastes best after 2-3 days.
Best wishes of culinary success and enjoy the recipe!
The Oberhofer family
and the cooking team from Ritterhof with chef Leo