The Raspberry Linzer Torte is a timeless treat that combines buttery, crumbly crust with a vibrant raspberry filling. Its delicate lattice design not only looks stunning but also hints at the perfect balance of textures. In just over two hours, you can create this elegant dessert that’s as delightful to make as it is to savor.
Every bite offers a symphony of flavors—rich, nutty dough paired with tangy-sweet raspberry jam. The chilling step ensures a crisp, melt-in-your-mouth crust, while the baking fills your kitchen with a warm, inviting aroma. Whether for a special occasion or a cozy afternoon, this torte is sure to impress and satisfy.
Ingredients for Raspberry Linzer Torte
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) almond flour (can substitute with hazelnut flour for a nutty twist)
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1½ oz/43 g) dark brown sugar (light brown sugar works too)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, cold and diced (unsalted preferred)
- 1 large egg, cold and beaten
- 1 ¼ cups (12½ oz/354 g) raspberry preserves (or any berry preserves of your choice)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- Egg wash (1 egg beaten with 1 tablespoon water), to glaze
- Powdered sugar (optional, for dusting)
Step-by-Step Instructions
- Make the Linzer Dough: In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt. Rub the cold, diced butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the beaten egg until a dough forms.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Roll Out the First Dough Half: On a well-floured surface, roll out one half of the dough into an 11-inch (28 cm) circle. Carefully transfer it to a 9-inch (23 cm) fluted tart pan with a removable bottom. Trim any excess dough and add the scraps to the remaining dough in the refrigerator. (Tip: If the dough is too soft, patch it together as needed.)
- Prepare the Filling: In a small bowl, mix the raspberry preserves with the lemon zest and juice. Spread this mixture evenly over the dough in the tart pan.
- Create the Lattice Top: Roll out the second half of the dough into a 10-inch (25 cm) square. Cut it into 10 equal strips. Lay 5 strips horizontally across the tart, then place the remaining 5 strips vertically to form a lattice pattern. Press the edges to seal and trim any overhang.
- Glaze and Bake: Brush the lattice top with egg wash. Bake for about 40 minutes, or until the crust is golden brown.
- Cool and Serve: Let the tart cool for 15 minutes, then carefully remove the outer ring of the tart pan. Allow it to cool completely. Dust with powdered sugar if desired, and serve with whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Raspberry Linzer Torte is a showstopper on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. For a festive touch, consider serving with a drizzle of warm chocolate sauce or a sprinkle of toasted almonds. It’s also fantastic alongside a cup of hot tea or coffee for a cozy dessert experience.
Storing and Freshness Tips
To keep your Linzer Torte at its best, store it loosely covered at room temperature for up to 2 days. If you need to keep it longer, you can refrigerate it for up to 5 days, but let it come to room temperature before serving for optimal texture.
Avoid sealing it tightly, as this can make the crust soggy. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month—just thaw at room temperature before enjoying.
Time-Saving Tricks for Busy Bakers
If you’re short on time, streamline the process by preparing the dough up to 2 days ahead and keeping it refrigerated until ready to use.
You can also use store-bought raspberry preserves instead of making your own, though adding the lemon zest and juice for brightness is a quick way to elevate the flavor. When assembling, work quickly to keep the dough from softening too much—this ensures a cleaner lattice design.
Recipe Variations to Try
Feel free to experiment with other fruit preserves like apricot, blackberry, or strawberry for a twist on the classic raspberry filling. For a nut-free version, replace the almond flour with an equal amount of all-purpose flour.
You can also add a pinch of cardamom or nutmeg to the dough for a warm, spiced flavor. If you prefer a thicker lattice, cut fewer strips, or for a rustic look, leave the top crust whole and cut decorative vents instead.
Essential Equipment Tips
Using a fluted tart pan with a removable bottom is key for easy serving. If you don’t have one, a springform pan can work in a pinch. A pastry brush is helpful for applying the egg wash evenly, and a bench scraper makes it easy to handle the soft dough. Rolling the dough between two sheets of parchment paper can help prevent sticking and make cleanup a breeze.
Raspberry Linzer Torte Recipe
Ingredients
Linzer Dough
- 1 cup all-purpose flour
- 1 cup almond flour
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter cold and diced
- 1 large egg cold and beaten
Filling
- 1 ¼ cups raspberry preserves
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
Glaze
- Egg wash to glaze
Instructions
- Make the Linzer Dough
- In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
- Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed.
- Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, at least an hour but up to 2 days.
- Assembling the Tart
- Preheat the oven to 350°F (180°C).
- On a well floured surface, roll out one half of the dough to an 11-inch (28cm) circle (keep the other half in the refrigerator) and line a 9-inch (23cm) fluted tart pan with a removable bottom with it.
- Trim away any scraps and add the scraps to the dough in the refrigerator. (Note: This dough is very soft to work with so use extra flour and if it falls apart just patch it back together)
- In a small bowl, combine the raspberry preserves with the lemon zest and juice and then spread evenly into the tart shell.
- Working quickly, remove the second crust from the refrigerator and roll it out on a well floured surface into a 10-inch (25cm) square.
- Cut the dough into 10 equal strips and lay 5 strips across your tart. Place the remaining 5 strips in the opposite direction to create a lattice pattern.
- Press the top crust into the bottom crust to seal and trim away any overhang.
- Brush all over with the egg wash and bake for about 40 minutes, until the crust is golden brown.
- Let cool for 15 minutes and then carefully remove the outer ring of the tart pan (if the jam has spilled out it will be hard to remove later) and let cool completely.
- Dust with powdered sugar if you wish before serving with some whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.
