Linzer Torte (Almond Lattice Tart with Raspberry Jam)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Strips of dough laid in a lattice, in the traditional Austrian way, let the raspberry jam bubble up and show through in deep ruby squares.
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Ground almonds in the dough make the crust shorter and more crumbly than a plain flour pastry.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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