Linzer Torte (Almond Lattice Tart with Raspberry Jam)
Quick answer
An Austrian tart made with a nut-enriched dough, a generous layer of raspberry jam, and a lattice top that reveals the jewel-red filling beneath.
What makes this special
- Linzer Torte combines a sandy almond flour pastry with a lattice of tart raspberry jam.
- Almond flour dough bakes into a short crumbly texture that melts against the jam
- Raspberry jam's ruby color visible through the lattice makes a striking visual
Key ingredients
Core cooking flow
- 1 Beat 120 g butter with 70 g sugar until soft and creamy, scraping the bowl as needed.
- 2 Add 180 g all-purpose flour, 80 g almond flour, and 1 teaspoon lemon zest.
- 3 Flatten the dough, wrap it, and chill until firm enough to handle cleanly.
An Austrian tart made with a nut-enriched dough, a generous layer of raspberry jam, and a lattice top that reveals the jewel-red filling beneath. Combining almond flour with wheat flour gives the pastry a short, sandy texture that crumbles gently and melts into the smooth jam on the palate. The butter-heavy dough must be thoroughly chilled before being rolled and cut into strips; warm dough tears and loses definition. Raspberry jam provides a sharp, fruity acidity that stands out against the mellow, nutty backdrop of the crust, while a touch of lemon zest lifts the overall aroma with a bright finish. Baking at 180 degrees Celsius for 30 to 35 minutes brings the jam to a gentle boil, intensifying its color and flavor, while the lattice strips turn golden and slightly crisped at the edges. Resting the tart overnight allows the jam's moisture to soften the boundary between filling and crust, creating a more cohesive slice where pastry and fruit feel unified rather than separate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Beat 120 g butter with 70 g sugar until soft and creamy, scraping the bowl as needed.
Add the egg in portions and mix until the batter looks smooth, not separated or oily.
- 2Prep
Add 180 g all-purpose flour, 80 g almond flour, and 1 teaspoon lemon zest.
Mix only until the dry flour disappears, then gather the sandy dough together without kneading it tough.
- 3Step
Flatten the dough, wrap it, and chill until firm enough to handle cleanly.
If it sticks to your hands or sags when lifted, chill it longer so the lattice strips will not tear.
- 4Step
Press two-thirds of the cold dough evenly into the tart pan, building the base and sides with an even thickness.
Prick the base closely with a fork so trapped steam cannot puff it up.
- 5Prep
Spread 160 g raspberry jam over the base in a thin, even layer, leaving the edges tidy.
Roll the remaining dough, cut it into long strips, and lay them over the jam in a lattice.
- 6Heat
Bake at 180C for 30 to 35 minutes, until the lattice is golden and the jam bubbles between the strips.
Cool the tart completely before slicing, and rest it overnight if possible for cleaner flavor and texture.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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