Linzer Torte (Almond Lattice Tart with Raspberry Jam)
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.
Adjust Servings
Instructions
- 1
Cream butter and sugar, then beat in the egg.
- 2
Add flour, almond flour, and lemon zest; mix into dough and chill.
- 3
Press two-thirds of the dough into a tart pan and dock the base.
- 4
Spread jam evenly and place remaining dough strips in a lattice pattern.
- 5
Bake at 180C for 30-35 minutes and cool completely before slicing.
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