Linzer Tart Recipe | Austrian Linzer Torte
Servings: 8 servings
Ingredients
For The Crust
- 1 3/4 Cup All Purpose Flour
- 3/4 Cup Ground Almonds
- 2/3 Cup Powdered Sugar
- 1/2 tsp Kosher Salt
- 3/4 cup Unsalted Butter cold, cubed
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- Lemon Zest from 1 lemon
Filling And Garnish
- 3/4 cup Raspberry Jam
- Powdered Sugar for dusting
Instructions
- Combine Dry Ingredients. In a large bowl, whisk together flour, ground almonds, powdered sugar, salt, and lemon zest.
- Incorporate Butter. Using a pastry cutter or your hands, cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Wet Ingredients. Mix in the egg yolk and vanilla extract. Stir until the dough starts to come together. Knead gently to form a ball.
- Chill. Flatten the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Divide Dough. Reserve one-third of the dough for the lattice top and set it aside.
- Roll Base. On a floured surface, roll out the larger portion of dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim any excess.
- Spread Jam. Evenly spread the raspberry jam over the crust, leaving a small border around the edges.
- Roll and Cut Strips. Roll out the reserved dough and cut it into 1/2-inch-wide strips using a pastry cutter or knife.
- Assemble Lattice. Arrange the strips over the jam in a crisscross pattern, pressing the edges gently to seal.
- Bake. Place the tart on the middle rack of an oven preheated to 350F and bake for 25-30 minutes, or until the crust is golden brown.
- Cool and Garnish. Allow the tart to cool completely before removing it from the pan. Lightly sprinkle powdered sugar over the top for a festive finish.