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Hi Bold Bakers!
WHAT YOU GET: A sweet and delicate almond pastry filled with delicious raspberry jam that’s perfect for the holidays but truly welcome anytime. This Linzer torte recipe is worth your time.
You’ll be hard-pressed to find someone who won’t enjoy this torte. This sweet dessert has such a wonderful flavor, thanks to the almond flour, which gives the pastry a toasty nuttiness. The filling pairs perfectly with the flaky pastry as the sweet/tart raspberry preserves are baked into a gooey delight.
I also love how homemade Linzer tortes look — they’re incredibly rustic, and every chef has their own unique thumbprint. You don’t have to lattice the dough, as I did. You can also pick your favorite cookie cutter and cut out shapes for the steam to escape the torte while baking. You can even choose another fruit preserve if you have a preference over raspberry!
What Is 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.
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.
You could also opt for hazelnut flour, which is also traditional in a torte.
Tools You’ll Need To Make Raspberry Linzer Torte
Gemma’s Pro Chef Tips For Making Raspberry Linzer Torte
- You can substitute ground hazelnuts for the almond flour; both nut flours are considered traditional for a 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 refrigerator 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!
- This is a very sweet torte, and a dollop of fresh whipped cream is just the thing to go with it!
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Raspberry Linzer Torte Recipe
- 1 cup (5oz/142g) all-purpose flour
- 1 cup (4oz/115g) almond flour
- ¼ cup (2oz/57g) granulated sugar
- ¼ cup (1½oz/43g) dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4oz/115g) butter (cold and diced)
- 1 large egg (cold and beaten)
- ½ teaspoon lemon zest
- 1 ¼ cups (12½oz/354g) raspberry preserves
- 2 teaspoons lemon juice
- Egg wash (to glaze)
- Make the 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, about an hour.
- Once the dough is cold, preheat the oven to 350°F (180°C).
- On a 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.
- In a small bowl, combine the raspberry preserves with the lemon juice and then spread evenly into the tart shell.
- Working quickly, remove the second crust from the refrigerator and roll it out on a floured surface into a 10-inch (25cm) square.
- Cut the dough into 10 equal strips and lay 5 strips across your tart. Weave 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 30 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. Store leftovers loosely covered at room temperature for up to 2 days.