Linzer Torte

5 from 1 vote

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!

Prep Time30

Cook Time45

Chilling1

Total Time2 15

Course: Afternoon Kaffee, Dessert

Cuisine: Austrian

Keyword: jam

Servings:

Calories: 472kcal

Ingredients

Dough

125 grams butter soft
75 grams powdered sugar
1 teaspoon vanilla extract
75 grams almonds finely chopped
75 grams almond flour
150 grams ap flour

Jam & Egg Wash

1 egg
400 grams raspberry jam

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Instructions

Linzer 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.

Notes

It's important to really chop the almonds finely (no more than 1/8" thick) - you can use a food processor if you prefer but don't use a blender as it won't blend them evenly. When rolling out the dough, don't be afraid to use a little flour to keep if from sticking.

Bake the tart for at least 40 minutes to ensure that the bottom is fully baked. If you have extra dough, bake them up as cookies and make linzer sandwich cookies! This tart keeps for at least a week if stored in an airtight container in the fridge or at cool room temperature.

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