This is a famous Austrian torte named after the town of Linz.
The rich pastry flan is made with ground hazelnuts. The fruity element is usually either redcurrant or raspberry, but a while ago I tried using cranberry jelly instead and liked the result very much.
The Delia Online Cookery School: Why not try an English version? You can watch how to make Delia's English Custard Tart in our Quiches and Tarts video, just tap the image to watch.
This recipe is from The Delia Collection: Puddings. Serves 6
First combine the flour, ground hazelnuts, icing sugar, lemon zest, cinnamon and a few gratings of whole nutmeg in a mixing bowl, then rub in the butter until the mixture is crumbly.
Stir in the egg yolks and form the mixture into a dough, then place it in a polythene bag and leave it in the fridge for 20 minutes to rest.
Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking tray in to heat at the same time. Next, weigh a 5 oz (150 g) piece of the pastry dough and put it on one side. Then roll out the rest of the pastry on a lightly floured surface to a 10 inch (25.5 cm) round. Transfer this to the tin and, using your fingers, gradually ease the pastry up the side of the tin so that it stands up about 1/4 inch (5 mm) above the edge all around.
Next, for the filling, mix the jellied cranberry sauce or jelly with the lemon juice and spoon all but 2 tablespoons on to the pastry, smoothing it out evenly to the edge. Use the rest of the dough to make a lattice-work pattern on the top, with strips about 1/4 inch (5 mm) wide. Then go round the pastry edge with a fork, turning it over inside the edge of the tin to give about a ½ inch (1 cm) border all round.
Place the tin on the pre-heated baking tray and bake on a high shelf for 30 minutes, or until the pastry is golden brown. Sift icing sugar over the top and serve the torte warm or cold with whipped cream.