400 Year Old Recipe - Austrian Linzer Tart

[@NolaGB]

I have never eaten a tart, but I'm sure going to try this one!! You are an excellent instructor and I enjoy your videos and very happy to have found them, even though quite late. Excellent, Chef ... thank you!!

[@virginialeejones1834]

Amazing work!! Thank you chef!!!

[@robinaanstey3734]

Oh my! Thats looks fabulous!!!! thank you for sharing!!!

[@horizontbeskrajneinovacije6440]

Thank You...great presentation

[@Kim_Mera]

Thank you for this wonderful recipe

[@iftiaquehussain195]

Nice.Thank you

[@thomaxinedixon9852]

I've only made Linser cookies. I'm definitely going to make this beautiful tart❤❤

[@samael5200]

Thank you Chef !

[@Omtzniev]

Gracias 😢❤❤❤

[@temmyesprano8250]

Thank you!

[@samianasher5440]

Can u please provide the recipe with the exact measurements. Thanks

[@calamus5662]

In this reicipe I miss the cocoa-powder: abt. 2 soup spoons. It makes the tart nice and brown. For the filling often plum jam is used. The lattice looks much nicer if the streaks are slim. At least bevore baking, you should coat the lattice (not the jam!) with a mixture of 1 egg yolk and 1 soup spoon condenced milk. After baking, the cool tart should be stored, wrapped in foil, for abt. 1 week in a cold room. For decoration strew iced surgar on the tart.

[@gabak1292]

This is an Austrian Linzer Tarte ! There is no cocoa - Powder in it, no Plum Jam ( the right Stuff here would be red currant jam it adds the soure to the sweet) and no condenced Milk and actually ,yes the stripes clould be smaler!

[@perlahuber4099]

@@gabak1292 Austrian and german Cakes are traditional. they don't deviate from their norms. so, never tell them what they should and shouldn't put in their recipes even if your version appears or taste better than the original.

[@perlahuber4099]

i mean i agree with what you said. don't get me wrong.

[@zwikytipsmanbear8686]

Danke Schone Koch!

[@nataliaanaya6898]

The quantities in the site are different than in this video. Could you please clarify this? I did it according to the site ans it looks like a cream instead a dough. Thank you

[@liamlove25]

thank you Chef - great video :^)

[@danbetts7114]

Vielen Dank!

[@veroguzmann]

Bravo...beautifull Linzertorte.

[@fernandazarai6667]

Desde Guatemala, 😉🤗

[@vanessbryant8154]

Where can I find the measurements in the ingredients for this?

[@raymondgimay4642]

In the video the chef used four eggs not the same as the recipe. On the video perhaps he doubled everything to make two tarts? anyone know?

[@melgm002]

And the method is different too

[@MadHatter-cj8bh]

When you look at the recipe it says 'icing sugar', but in the video it looks like standard granulated sugar. And the recipe says a pinch of cloves, but he doesn't mention it in the video. Not sure I want to follow this one.

[@perlahuber4099]

tradtionally, it is how it is made. cinnamon and nutmeg should be included. that's what made this cake special from a normal Tart.

[@pendalink]

loved it

[@pepitobenegas]

How many grams of sugar did you mix with the butter?

[@rosasafai9485]

Please give me exact recipe Thank y

[@jeaniepiecara2574]

You can easily make this keto with erithrytol and almond or coconut flour and sugar free preserves. Yum!

[@richardappelbaum8321]

Has anyone prepared the Lintzer Torte keto style?

[@RuJoh]

Na het zien van deze tutorial besloot ik om deze Linzetaart te maken. Onder de tutorial de link naar de website gevonden en het recept over genomen. Wat mij op de eerste plaats opviel was dat de tutorial voor wat betreft het receptuur niet overeenkomt met het receptuur op de site. Maar, dat zijn maar kleine dingen zoals de hoeveelheid eidooiers. De tutorial heeft het over dooiers en het recept over ei en dooiers. Uiteindelijk het recept op de site gevolgd en aansluitend een nacht in de koelkast bewaard. Vanmorgen het deeg verwerkt en er de beroemde Linzetaart te maken, maar het deeg is vrij snel slap, niet uit te rollen, niet te verwerken. Terwijl het deeg verwerkt wordt op een koude marmeren plaat. Kunt uitleggen waar het verschil in zit? Te weinig bloem? Te veel boter? Graag hoor ik uw reactie, thuisbakker Rudolf After seeing this tutorial, I decided to make this Lentil cake. Found the link to the website below the tutorial and copied the recipe. What I noticed in the first place was that the tutorial as far as the recipe is concerned does not match the recipe on the site. But, those are just little things like the amount of egg yolks. The tutorial talks about yolks and the recipe talks about egg and yolks. Finally followed the recipe on the site and then stored overnight in the refrigerator. This morning processed the dough and there to make the famous Lentil cake, but pretty soon the dough is limp, unrollable, unprocessable. While the dough is processed on a cold marble slab. Can explain where the difference lies? Too little flour? Too much butter? Would love to hear your response, home baker Rudolf Nachdem ich diese Anleitung gesehen hatte, beschloss ich, diesen Linsenkuchen zu backen. Unter der Anleitung habe ich den Link zur Website gefunden und das Rezept kopiert. Das erste, was mir auffiel, war, dass die Anleitung nicht mit dem Rezept auf der Website übereinstimmte, soweit es das Rezept betrifft. Aber das sind nur Kleinigkeiten wie die Menge des Eigelbs. In der Anleitung ist von Eigelb die Rede, im Rezept von Ei und Eigelb. Ich habe mich an das Rezept auf der Website gehalten und den Teig dann über Nacht im Kühlschrank aufbewahrt. Heute Morgen habe ich den Teig verarbeitet und wollte den berühmten Linsenkuchen zubereiten, aber der Teig wurde ziemlich schnell schlaff, ließ sich nicht ausrollen und nicht verarbeiten. Während der Teig auf einer kalten Marmorplatte verarbeitet wird. Können Sie erklären, wo der Unterschied liegt? Zu wenig Mehl? Zu viel Butter? Ich freue mich auf Ihre Antwort, Hausbäcker Rudolf

[@CeciliaVegadeDiehl]

What are the measurements??

[@rosasafai9485]

Hi I need all ingrediant

[@susanaserrano4168]

i would know the quantity of each ingredients please

[@Baresi-Unico-Capitano]

Ingredients: 250 g butter 250 g flour 125 g icing sugar 150 g ground hazelnut 1 egg 1 egg yolk Generous quantity of cinnamon powder A pinch of cloves powder A pinch of salt Grated lemon zest 150 gram seedless Raspberry jam

[@mohammadalhanahi5991]

Roz Sa the ingredients in the site not same as the one in the video

[@Baresi-Unico-Capitano]

Mohammad Alhanahi Use what I've posted. I made it with those ingredients.

[@graziarascalla4539]

Per piacere traduci in italiano con le dosi.. Grazie è buonissima l adoro!

[@melgm002]

The video and link to recipe didn't match the ingredients or the method

[@MrScottie68]

Looks amazing but in the future, please remember to also give measurements in the Imperial system as well for those of us in the USA. Thanks.

[@josefinahernandez5023]

But the cuantity in the recibe Is nota the same! In the video uses FOUR egg yolks, and the written recipe says ONE...Sorry my english, I am from Queretaro !

[@ИраАрт-л3ж]

На сайте, где записан рецепт, описано приготовление совсем не так как на видео

[@taurusnbr1]

Looks great! I didnt know cinnamon goes into that. That's probably the only thing I would use lees of or none at alll

[@giovannidolgetta9347]

Ci da la tua Ricetta ???? Ciaooooo

[@عباليغيرجو]

Where recipe

[@MegaRaet]

wouldn't it b easier to just chill the dough in the container?

[@christinemayer3967]

How are we supposed to make this consistent when the video doesn’t match the recipe? The video doesn’t share the amounts of the ingredients with the viewer. If we follow the recipe on the link, how do we know its going to come out right since the ingredients and methods ate so different? This is very careless and unprofessional. I want the exact recipe he is using in the video. Where did the SUPER ADMIN recipe come from? Not from this chef.

[@louloute3693]

Thank you for your recipe but you do not give the quantities of the ingredients to make your beautiful pie. What a pity.

[@teutaymeri7961]

✌

[@andolinagiovanni3450]

buon giorno per avere la ricetta e i passaggi di preparazione in italiano, è possibile grazie.

[@annalemma1632]

Susanna Serrano,metti per favore gli ingredienti scritti in italiano grazie

[@annalemma1632]

nella lingua italiana la spiegazione noooo

[@lucyfear3778]

this is the original: kzbin.info/www/bejne/bKWYhWOXf5Jroa8

[@giovannidolgetta9347]

Ma cosa ci trovate di anomalo??????? Ho solo chiesto .la ricetta,,. Dovevo forse chiedervi il permesso????? Non vi sembra di ESAGERARE??????

[@maximilianede8216]

Auf Deutsch hätte es mir besser gefallen!

[@rowdeo8968]

A true recipe however I would rather make cookies. That tart is too rich for my blood! Modernity has too much opportunity to overeat not like years ago when a huge piece of your tart would be gold. I used to buy the cookies from Germany bakery in Brooklyn NY as a kid my favorite with the seeds! I loved the seeds too.