Linzer Torte (Almond Lattice Tart with Raspberry Jam)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Linzer Torte combines a sandy almond flour pastry with a lattice of tart raspberry jam.
- Finish cue
- Bake at 180C for 30 to 35 minutes, until the lattice is golden and the jam bubbles between the strips.
- Avoid this
- Mix only until the dry flour disappears, then gather the sandy dough together without kneading it tough.
- Storage and reheating
- Flavor improves after resting overnight.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 7 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Classic Lemon Bars
all-purpose flour, butter
Blueberry Lemon Scones
all-purpose flour, butter
Churros
all-purpose flour, butter