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Raspberry Linzer Torte Recipe
My Raspberry Linzer Torte recipe is filled with lovely raspberry jam — an easy showstopper that should be enjoyed any time of the year!
👥 8 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 40 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- pan
📝 Preparation Steps
1
To Make the Linzer Dough
2
In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.
3
Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4
Add in the egg and mix gently until a dough is formed.
(5 oz/142 g) all-purpose flour1 cup(4 oz/115 g) almond flour1 cuplarge egg (, cold and beaten)1Egg wash
5
Divide the dough in half, flatten it into 2 discs, wrap with cling film and refrigerate until firm, at least ⏱️ 1 hour.
6
To Assemble the Raspberry Linzer Torte
7
Preheat the oven to 350°F (180°C).
8
On a well floured surface, roll out one half of the dough to an 11-inch (28cm) circle and line a 9-inch (23cm) tart pan with it. Trim away any scraps and add the scraps to the second piece of dough. (This dough is very soft, so use extra flour if it becomes hard to work with).
9
In a small bowl, combine the raspberry preserves with the lemon zest and juice and spread the mixture evenly into the tart shell.
(5 oz/142 g) all-purpose flour1 cup(4 oz/115 g) almond flour1 cuplemon zest1 teaspoon
10
Working quickly, remove the second crust from the refrigerator and roll it out on a well floured surface into a 10-inch (25cm) square.
11
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.
12
Brush all over with the egg wash and bake for about ⏱️ 40 minutes, until the crust is golden brown.
(5 oz/142 g) all-purpose flour1 cup(4 oz/115 g) almond flour1 cuplarge egg (, cold and beaten)1Egg wash
13
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.
14
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.
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