How the Linzer tart reached MuffinTaffin in Budva

On a cool November afternoon in Budva, MuffinTaffin looks past Montenegro to a dessert Austria has kept for centuries: the Linzer tart.

The tart is named for the city of Linz. A recipe from 1653, long associated with Admont Abbey, is widely treated as the earliest written form of this tart.

How the lattice tart is made

Cooks grind almonds or hazelnuts into a butter dough, spread redcurrant jam, and set strips of pastry in a lattice before a slow bake.

Cinnamon and lemon zest are the usual seasoning. Some kitchens use raspberry jam, but redcurrant remains the classic filling.

In November, MuffinTaffin cuts this Linzer tart at the counter for tea, while cakes, sales and orders continue in Budva and across Montenegro.