zoom Blueberry & hazelnut torte

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Blueberry & hazelnut torte

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Blueberry & hazelnut torte

    Linzer torte is a traditional Austrian bake, where the pastry is flavoured with toasted nuts and baked around a filling of jam. Juicy blueberries make a delicious addition in our version

    • Preparation time: 30 minutes + cooling and chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour 5 minutes, plus cooling and chilling

    Serves: 8 - 10

    Ingredients

    85g Waitrose Blanched Hazelnuts
    100g golden caster sugar
    175g unsalted butter, softened
    1 large Waitrose British Blacktail Free Range Egg yolk
    ½ tsp vanilla extract
    225g plain flour, plus a little extra for dusting
    ½ tsp ground cinnamon
    Zest 1 small orange and 1 tsp juice
    5 tbsp essential Waitrose Blackcurrant Jam
    300g fresh blueberries
    1 tsp cornflour
    Icing sugar and crème fraîche, to serve

    Method

    1. Preheat the oven to 180°C, gas mark 4. Spread the nuts out on a baking sheet and roast for 8–10 minutes until golden brown. Leave to cool completely.

    2. Put the nuts into a food processor with 1 tbsp of the sugar, then pulse until finely ground. Tip out and set aside. Whizz the remaining sugar, butter, egg yolk and vanilla until creamy. Add the nuts, flour, cinnamon and orange zest and pulse to make a ball of dough. Split the dough into one-third and two-thirds, press each into a disc, then wrap in clingfilm and chill for 30 minutes or until just firm.

    3. Roll each pastry disc between 2 sheets of clingfilm. Use the larger one to line a 23cm fluted tart tin, making a lip of about 2.5cm up the sides. Spread the jam across the pastry. Mix the blueberries, orange juice and cornflour then tip them on top in an even layer. Stamp out 5cm rounds from the smaller disc using a fluted cutter, then use a very small cutter to remove the centre from each. Arrange the pastry rings over the fruit, overlapping them slightly, then bake for 35 minutes, until the pastry is golden and the berries saucy. 

    4. Cool in the tin for 5 minutes, then remove to a wire rack and leave to cool completely. Dust with icing sugar and serve in slices with crème fraîche.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary