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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Raspberry Linzer Torte blends elegance with a comforting homemade touch, becoming a must-try for any baker, perfect for the holidays but truly welcome anytime.
- Nostalgic & Elegant: This classic Linzer torte brings the warmth of tradition with its buttery almond pastry and sweet raspberry filling, making it perfect for festive gatherings or a cozy afternoon treat.
- Versatile & Customizable: You can choose to get creative with different jam flavors or personalize the top crust with cookie-cutter shapes instead of the traditional lattice.
- Simple Ingredients, Impressive Results: With just a few pantry staples and easy steps, you’ll create a visually stunning and delicious dessert that looks bakery-worthy.
If Linzer tortes are up your alley, be sure to check out my Linzer Cookies recipe for another way to enjoy these timeless flavors! These fun bite-sized treats pack all the same flavors – the almond-rich pastry and fruity jam filling – in a more snackable form. Whether you’re in the mood for a full-sized torte or crave a smaller, more portable version, both options offer that irresistible combination of nuttiness and sweetness.
IMPORTANT NOTE: This recipe was improved and updated on 9/5/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, and Pro Chef Tips.
Table of Contents
- What is a Linzer Torte?
- Tools You Need
- Key Ingredients
- How to Make Raspberry Linzer Torte
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Tortes and Tarts Recipes
What ia a Linzer Torte?
A Linzer torte is a traditional Austrian pastry that gets its name from Linz, Austria.
- It’s made with two layers of crumbly pastry, made with almond flour, and filled with preserves.
- You’ll see them around Christmas time in Austria, Germany, and a number of other countries.
Tools You Need
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Knife
- Rolling pin
- 9-inch (23-cm) tart tin
- Pastry brush
Key Ingredients
-
All-Purpose Flour
- Provides structure and stability to the pastry.
- Substitution: Use a gluten-free 1:1 baking blend or our Easy Almon Flour Baking Mix (with tapioca as a binder).
-
Almond Flour
- Adds a nutty flavor and tender crumb, a key characteristic of Linzer torte.
- Substitution: Hazelnut flour is also traditional and can be used but for a different nutty flavor.
-
Granulated Sugar
- Sweetens the dough and helps achieve a tender texture.
- Substitution: Use coconut sugar for a less refined option with a slightly caramel flavor. Or choose a sugar-free sugar substitute from our chart.
-
Dark Brown Sugar
- Adds depth of flavor and moisture due to its molasses content.
- Substitution: Use our Brown Sugar Recipe to make it at home.
-
Ground Cinnamon
- Adds warm spice, complementing the nutty and fruity flavors.
-
Salt
- Balances sweetness and enhances flavor.
-
Cold Butter
- Provides flakiness and richness to the pastry. Either salted butter or unsalted butter wil work.
- Substitution: Vegan butter or coconut oil (solid, not melted) can be used for a dairy-free option.
-
Egg
- Binds the dough and adds richness.
- Substitution: For a vegan alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
-
Raspberry Preserves
- Traditional filling that adds sweet-tart flavor.
- Substitution: Use any fruit preserves you prefer, such as apricot, cherry, or strawberry.
-
Lemon Zest and Juice
- Brightens the filling and balances sweetness with acidity.
- Substitution: Orange zest and juice can add a different citrus note.
-
Egg Wash
- Creates a golden-brown finish on the crust.
- Substitution: Use a plant-based milk wash for a vegan option.
How to Make a Linzer Torte
Make the Linzer Dough
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
- Add fat: Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed. (You can also use a mixer to make the dough.)
- Chill the dough: Divide dough in half, flatten it into 2 discs, wrap well with plastic wrap and refrigerate until firm, at least an hour but up to 2 days.
Assembling the Tart
- Prep: Preheat the oven to 350°F (180°C).
- Assemble the crust: On a well-floured surface, roll out one-half of the dough to an 11-inch (28cm) circle (keep the remaining dough in the refrigerator) and line a 9-inch (23cm) fluted tart pan with a removable bottom with it. Trim away any scraps and add the scraps to the dough in the refrigerator. (Note: This dough is very soft to work with so use extra flour and if it falls apart just patch it back together)
- Make the filling: In a small bowl, combine the raspberry preserves with the lemon zest and juice and then spread evenly into the tart shell.
- Working quickly, remove the second crust from the refrigerator and roll it out on a well-floured surface into a 10-inch (25cm) square.
- Cut the dough into 10 equal strips and lay 5 strips across your tart. Place the remaining 5 strips in the opposite direction to create a lattice pattern. Press the top crust into the bottom crust to seal and trim away any overhang.
Baking the Tart
- Brush all over with the egg wash and bake for about 40 minutes, until the crust is golden brown.
- Let cool for 15 minutes and then carefully remove the outer ring of the tart pan (if the jam has spilled out it will be hard to remove later) and let cool completely.
- Dust with powdered sugar if you wish before serving with some whipped cream.
Gemma’s Pro Chef Tips For Making Raspberry Linzer Torte
- This dough is very soft and must be fully chilled, or it will be very difficult to work with. If the dough starts to stick a lot or tear as you try to lift it, return it to the fridge for a few minutes and try again.
- Because of the delicate nature of the dough, a classic lattice weave can be challenging. If you find the dough difficult to handle, try a quick lattice: lay five strips of dough in one direction and then lay the other five strips of dough in the opposite direction without weaving it through. The dough will settle together while baking. A sprinkle of powdered sugar will make the whole thing beautiful.
- You can skip the lattice pattern altogether and just cut your top crust into shapes with a cookie cutter of your choice and lay the pieces over the jam.
- Raspberry jam is traditional, but if you prefer another jam, go ahead and use this instead! Apricot jam is delicious in this tart!
- You can place the tart dish on a baking sheet and bake, to catch spills in case the pie filling bubbles over a bit.
- This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it!
Make Ahead and Storage Instructions
Make-Ahead:
- Prepare the dough in advance and refrigerate it for up to 2 days. For longer storage, freeze the dough for up to 3 months. Thaw in the refrigerator before use.
Assembling Ahead:
- You can assemble the torte a day before baking. Cover and refrigerate until ready to bake.
Storage:
- Store the baked torte at room temperature, loosely covered, for up to 2 days.
- For longer storage, refrigerate for up to a week or freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
How Do I Make A Lattice Crust?
Making a lattice crust for your Linzer torte is completely optional but to get the iconic look, first start by rolling out the pastry and cutting the dough into strips. You should have 10 equally sized strips. Take five strips and lay them across the tart. Take the remaining five strips and weave them in the opposite direction.
How To Make Almond Flour
Almond flour adds a bit of nuttiness to your torte and is traditional in a Linzer torte. You can find almond flour at your grocery store or make your own at home. Here is my step-by-step guide for making homemade almond flour using just a food processor.
You could also opt for hazelnut flour, which is also traditional in a torte.
More Torte and Tarts Recipes!
- Classic Austrian Sacher Torte Recipe
- Classic Irish Apple Tart
- Sinful Chocolate Tart
- French Walnut-Caramel Tart
- Salted Caramel and Peanut Chocolate Tart
IMPORTANT NOTE: This recipe was improved and updated on 9/5/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Raspberry Linzer Torte Recipe
My Raspberry Linzer Torte recipe is filled with lovely raspberry jam — an easy showstopper that should be enjoyed any time of the year!
Servings: 8 people
My Raspberry Linzer Torte recipe is filled with lovely raspberry jam — an easy showstopper that should be enjoyed any time of the year!
Servings: 8 people
Ingredients
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) almond flour
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1½ oz/43 g) dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, cold and diced
- 1 large egg, cold and beaten
- 1 ¼ cups (12½oz/354g) raspberry preserves
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Egg wash, to glaze
Instructions
Make the Linzer Dough
- In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
- Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed.
- Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, at least an hour but up to 2 days.
Assembling the Tart
- Preheat the oven to 350°F (180°C).
- On a well floured surface, roll out one half of the dough to an 11-inch (28cm) circle (keep the other half in the refrigerator) and line a 9-inch (23cm) fluted tart pan with a removable bottom with it. Trim away any scraps and add the scraps to the dough in the refrigerator. (Note: This dough is very soft to work with so use extra flour and if it falls apart just patch it back together)
- In a small bowl, combine the raspberry preserves with the lemon zest and juice and then spread evenly into the tart shell.
- Working quickly, remove the second crust from the refrigerator and roll it out on a well floured surface into a 10-inch (25cm) square.
- Cut the dough into 10 equal strips and lay 5 strips across your tart. Place the remaining 5 strips in the opposite direction to create a lattice pattern. Press the top crust into the bottom crust to seal and trim away any overhang.
- Brush all over with the egg wash and bake for about 40 minutes, until the crust is golden brown.
- Let cool for 15 minutes and then carefully remove the outer ring of the tart pan (if the jam has spilled out it will be hard to remove later) and let cool completely.
- Dust with powdered sugar if you wish before serving with some whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
Worst dough I have ever rolled. Weighed all ingredients.
Dough doesnt roll, doesnt even use all the ingredients listed
I only have a rectangle 14×4.5 inch tart pan…would this recipe work for this pan?
I wonder how a thin layer of Nutella on top of the crust before the raspberry preserves would be.
Hi Gemma…another easy and tasty recipe from you! Just wanted to know if the base needs to be blindbaked?
Way way back when, I used to make Linzer torte with a recipe that included cooked egg yolk and cocoa in the pastry but your recipe sounds delicious and I’m going to try it, I need to use up all that homemade raspberry jam from last year!