Linzer Torte (Traditional Austrian Nut and Raspberry Tart)

Almond-based tart with a lattice top, filled with raspberry or redcurrant jam.

Ingredients (Serves 8–10)

For the Dough:

• 200 g all-purpose flour

• 100 g ground almonds or hazelnuts

• 150 g unsalted butter, cold and cubed

• 100 g sugar

• 1 egg

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• Pinch of salt

For the Filling:

• 200 g raspberry jam

• 1–2 tsp lemon juice (optional)

For the Topping:

• 1 egg, beaten (for brushing)

• Powdered sugar, for dusting

Preparation

1. Prepare the dough:

   • In a bowl, combine flour, ground nuts, sugar, cinnamon, and salt.

   • Cut in butter until mixture resembles coarse crumbs.

   • Add egg and vanilla extract, knead into a smooth dough.

   • Wrap in plastic and chill for at least 30 minutes.

2. Preheat oven:

   • Preheat oven to 180°C (350°F).

3. Assemble the torte:

   • Roll out 2/3 of the dough and line a greased 24 cm (9-inch) tart pan.

   • Spread raspberry jam evenly over the base.

   • Roll out remaining dough and cut into strips to form a lattice on top.

   • Brush lattice with beaten egg.

4. Bake:

   • Bake for 35–40 minutes until golden brown.

   • Cool completely on a wire rack.

5. Serve:

   • Dust lightly with powdered sugar before serving.

Serving Suggestions

• Perfect with coffee or tea as an afternoon treat.

• Pair with whipped cream or vanilla ice cream for extra indulgence.

Cooking Tips

• Chill dough well to make rolling and lattice assembly easier.

• Use tart, high-quality raspberry jam for balanced sweetness.

• Ground nuts enhance texture and flavor—almonds for a mild taste, hazelnuts for a richer note.