Linzortorte
Discover the timeless charm of Linzertorte, a classic Austrian dessert that combines a buttery, spiced crust with a luscious raspberry jam filling. This elegant tart features a delicate balance of almond flour, warm spices like cinnamon and cloves, and a hint of lemon zest, giving every bite a burst of cozy, aromatic flavor. The hallmark of the Linzertorte is its beautiful lattice topping, creating a rustic yet sophisticated presentation. Perfectly golden and slightly dusted with powdered sugar, this dessert is as visually stunning as it is delicious. Ready in just over an hour, it’s an ideal choice for holidays, special occasions, or simply indulging in a slice of Old World tradition.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 large Egg yolks
- 250 grams All-purpose flour
- 100 grams Almond flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 300 grams Raspberry jam
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan or springform pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the vanilla extract, lemon zest, and egg yolks. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
Divide the dough into two portions: one larger (about two-thirds) and one smaller (about one-third). Wrap both portions in plastic wrap and chill in the refrigerator for 30 minutes.
Press the larger dough portion evenly into the bottom and sides of the prepared tart pan, creating a crust.
Spread the raspberry jam evenly over the crust, leaving a small border at the edges.
Roll out the smaller dough portion between two sheets of parchment paper to approximately 1/4-inch thickness. Cut into strips or other desired shapes for lattice topping.
Arrange the dough strips or shapes over the jam in a lattice or decorative pattern, pressing the edges gently to seal.
Bake the tart in the preheated oven for 35-40 minutes, or until the top is golden brown and the jam is bubbling.
Allow the tart to cool completely in the pan before removing it. Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 40.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
