Raspberry Linzer Tart
There’s something so special about a Raspberry Linzer Tart—a dessert that looks as stunning as it tastes. With its beautifully crisscrossed lattice top, buttery almond crust, and a filling of sweet-tart raspberry preserves, this classic Austrian-inspired treat is perfect for any occasion.
Whether you’re serving it at a holiday gathering, afternoon tea, or just as a weekend indulgence, this tart is a showstopper. My family adores this recipe, and once you try it, I know you will too!
Questions I Often Get Asked About This Recipe
What makes a Linzer tart different from a pie?
A Linzer tart is made with a nut-based dough (typically almonds or hazelnuts) and has a crumbly, cookie-like texture, whereas pie crust is flakier and more buttery.
Can I use a different type of jam?
Absolutely! While raspberry jam is traditional, you can swap in apricot, strawberry, or even blackberry preserves.
Do I have to make the lattice top?
Not at all! If you’re short on time, you can simply spread the jam over the crust and bake without the lattice. However, the classic lattice look adds an elegant touch.
Can I make this tart ahead of time?
Yes! In fact, the flavors deepen after resting. You can make it a day ahead and store it at room temperature.
What should I serve with Raspberry Linzer Tart?
A dusting of powdered sugar is classic, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better!
What You Need to Make Raspberry Linzer Tart
For the Crust:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup raspberry preserves
- 1 teaspoon lemon zest
For Garnish:
- Powdered sugar (for dusting)
How to Make Raspberry Linzer Tart
- Prepare the Dough: In a food processor, pulse together the all-purpose flour, almond flour, sugar, cinnamon, and salt. Add in the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients: Add the egg yolk and vanilla extract, mixing until the dough begins to come together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Press the Dough: On a floured surface, roll out two-thirds of the dough and press it into a greased 9-inch tart pan. Reserve the remaining dough for the lattice topping.
- Fill the Tart: Spread the raspberry preserves evenly over the crust and sprinkle with lemon zest for added brightness.
- Create the Lattice Top: Roll out the remaining dough and cut it into strips. Arrange them in a crisscross pattern over the jam. Press the edges lightly to seal.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the crust is golden brown. Let cool completely before dusting with powdered sugar.
Tips for the Best Linzer Tart
- Use Cold Butter – This helps create a tender, crumbly crust.
- Chill the Dough – A well-chilled dough is easier to work with and holds its shape better.
- Don’t Overfill – Too much jam can bubble over during baking, so keep it at about ¾ cup.
- Let it Cool Completely – This allows the jam to set and makes slicing easier.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a total hit! The crust was buttery and delicious, and the raspberry filling was the perfect balance of sweet and tart.” – Jessica T.
⭐️⭐️⭐️⭐️⭐️ “I made this for a tea party, and everyone thought it was from a bakery. So easy yet so elegant!” – Marie L.
⭐️⭐️⭐️⭐️ “The lattice crust was a little tricky, but the end result was amazing. I’ll definitely make this again!” – Olivia R.
⭐️⭐️⭐️⭐️⭐️ “Perfect dessert for the holidays! The almond crust gives it so much flavor, and the raspberry jam is a classic choice.” – Heather B.
⭐️⭐️⭐️⭐️ “I tried this with apricot jam, and it turned out beautifully. Definitely a keeper!” – Emily W.
Printable Recipe
Raspberry Linzer Tart
This Raspberry Linzer Tart is a timeless dessert with a rich, buttery almond crust and a luscious raspberry filling, all topped with a delicate lattice crust. Inspired by the classic Austrian Linzer torte, this tart offers a perfect balance of sweetness and warmth, thanks to a hint of cinnamon in the dough
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Filling:
- ¾ cup raspberry preserves
- 1 teaspoon lemon zest
- For Garnish:
- Powdered sugar (for dusting)
Instructions
Prepare the Dough:
- In a food processor, pulse together the all-purpose flour, almond flour, sugar, cinnamon, and salt. Add in the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Incorporate Wet Ingredients:
- Add the egg yolk and vanilla extract, mixing until the dough begins to come together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll and Press the Dough:
- On a floured surface, roll out two-thirds of the dough and press it into a greased 9-inch tart pan. Reserve the remaining dough for the lattice topping.
Fill the Tart:
- Spread the raspberry preserves evenly over the crust and sprinkle with lemon zest for added brightness.
Create the Lattice Top:
- Roll out the remaining dough and cut it into strips. Arrange them in a crisscross pattern over the jam. Press the edges lightly to seal.
Bake to Perfection:
- Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the crust is golden brown. Let cool completely before dusting with powdered sugar.
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If You Enjoyed This Recipe, Please Share!
If you loved this Raspberry Linzer Tart, I’d love for you to share it with your friends and family! Whether you post it on social media, send it to a fellow baking enthusiast, or save it for later, spreading the love for homemade treats makes baking even more special. Tag me if you make it—I’d love to see your beautiful tarts!
