Linzer tart, an Austrian classic at Muffin Taffin

The Linzer tart comes from Linz in Austria and has a long place in European baking. Bakers still make it with a nut shortcrust, warm spice and a ribbon of jam under a dough lattice.

Ground almonds or hazelnuts go into the dough with butter, sugar and a pinch of cinnamon. Redcurrant jam is the classic filling, though raspberry jam is also widely used. The lattice is laid on before a moderate bake so the jam sets and does not run.

How Muffin Taffin serves it in Budva

At Muffin Taffin the Linzer tart sits with other cakes. Sales and orders in Budva, Montenegro, often include it in November, as a whole tart or a slice with coffee.

The bakery keeps the Austrian method in view: a tender nut crust, a bright jam layer and a simple lattice rather than heavy cream. That contrast is why the tart still travels well beyond Linz.