Linzer Torte

Originally from Austria, Linzer Torte is a buttery, nutty, shortcrust torte filled with jam and traditionally topped with a lattice pattern. It is the perfect center piece for any Holiday gathering!

What is the best jam for a Linzer Torte?

Most jams will work; however, I love to use raspberry, red currant, or a mixed berry jam. Anything too sweet won’t balance out the sweet and buttery shortbread.

What nationality are Linzer Tarts?

Linzer tarts originated in Linz, Austria. It was traditionally made with an almond shortcrust, black currant filling, and a lattice top.

How long will Linzer Tortes keep?

Linzer tortes are great because they will keep for a long time, at least a week (if you can get them to last that long)!

You may also like…

• Linzer Plätzchen
• Raspberry Prasselkuchen – Raspberry Streusel Bars
• Rumkugeln – German Rum Balls

Tips for making a Linzer Torte

• Make sure the butter is soft – this will allow the dough to come together faster without developing gluten and causing the cookies to be tough.
• Chop the almonds FINELY! They should be no more than 1/8″ thick – if it’s too thick you won’t be able to roll the dough out very thin.
• When mixing the dough, be careful not to over mix it. However, it should be a smooth cohesive ball of dough rather than still crumbly. You can bring it together when wrapping it in the plastic wrap, just make sure it is fully mixed and that you can no longer see any dry bits. I prefer to mix it with a stand mixer because it comes together faster!
• If you don’t have a tart pan with a removable bottom, a 9″ springform pan will work as well or a metal pie pan (it may be harder to server neatly from a pie pan).
• You can do any design on top of the jam – traditionally it is done with a lattice but you can also use cookie cutters and create your own design on top.
• There is an optional egg wash that goes on top – it helps the design brown because otherwise it will stay quite pale while the edges brown quite a bit. But, if you are going to top with powdered sugar it isn’t super necessary.
• Be aware that this tart is meant to get quite dark so unless it starts to burn, follow the baking time to ensure the bottom is sturdy and baked through.

Ingredients

• Butter: Butter adds moisture to the dough and gives them their soft crumbly texture.
• Powdered Sugar: These cookies use powdered sugar in the dough which keeps them soft, they are also dusted with powdered sugar immediately after baking.
• Vanilla: Vanilla extract enhances the sweetness and flavor in the dough.
• Almond Flour: Some recipes call for blanched almonds or other nuts that have been ground, but for ease I like to use almond flour.
• Almonds: Finely chopped almonds – I love the texture and color that finely chopped almonds add to the dough in addition to almond flour.
• All Purpose Flour: Any all purpose flour should work for this linzer tart, I have not yet tried any other flours with this recipe.
• Jam: As mentioned in the tips, any jam will work. However, a jam that is more tart rather than sweet tastes best.
• Egg: the egg is optional but it is meant for an egg wash on top the design on the tart to help it brown.

How to make a Linzer Tart

Make the Dough

• In a mixing bowl, use an electric mixer to combine the soft butter, vanilla, and powdered sugar. Start slow and then increase the speed to medium. Scrape down the sides of the bowl.
• Add in the almond flour and the finely chopped almonds and mix again until fully combined. Then, add in the all purpose flour and mix until the dough clumps together.
• Pour 2/3 of the the dough onto a sheet of plastic wrap and bring it together into a smooth disk. Wrap the other third of the dough in a separate sheet of plastic in a rectangular shape. Wrap the dough tight and place in the fridge for 1 hour.

Assemble the tart

• Preheat the oven to 350 F. Place a rack in the middle of the oven.
• Roll the chilled dough out on a lightly floured surface. Roll it out to 1/8″ thickness – you will notice the chopped almonds prevent you from rolling any thinner.
• In one swift movement, slide the dough up and over the tart pan. Don’t worry if it breaks, you can always press it back together.
• If using a tart pan, press the dough into the edges so that it follows the fluting of the pan and then cut off the remaining dough. If using a springform pan, press the dough up the sides and use a butter knife to trim the sides down to about 2 cm.
• Pour the jam into the base and spread with a spatula or the back of a spoon. Place in the fridge while you prepare the decorations.
• Take the second portion of dough and roll it out to the same thickness. Use either a knife to cut 1/2″ wide strips or a cookie cutter to cut out any design you want.
• Press the scraps together with the scraps from rolling out the base and cut out more for the top decoration if needed.
• Take the tart out of the fridge and carefully arrange your desired design on top.
• At this point if you choose to, whisk the egg with 2 tablespoons of water and brush on top of the design.

Bake

• Bake the tart in the preheated oven for 30 minutes, then rotate 180 degrees and bake for another 10-15 minutes.
• It will be a dark golden brown on the edges. Remove from the oven and leave to cool fully before removing from the pan and dusting with powdered sugar.

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