Part 4/8:
After the butter is rubbed into the flour mixture successfully, add an egg and bring the dough together with a spatula. The Linzer torte dough is typically tender and crumbly, requiring careful handling. Gather the mixture into a ball, then divide it into two portions: one for the tart base and another for the lattice topping. Wrap each ball in cling wrap and chill in the fridge for at least an hour to firm up.