A Tart with a Story
This raspberry tart is a very old friend. It’s called a Linzertorte. It comes from a city in Austria named Linz. I learned to make it from my own grandmother. She would hum while she worked the dough. I still laugh at that.
It’s a nutty, spicy crust filled with sweet raspberries. The lattice top looks fancy. But it’s just strips of dough, woven like a basket. Anyone can do it. I will show you how. What is a dessert your family has made for a long time?
Why the Nuts Matter
This crust is special. It uses ground hazelnuts and almonds. This is not just for flavor. The nuts make the dough tender and rich. It crumbles in a lovely way. A crust with only flour can be tough. Nuts give it a friendly texture.
You toast the hazelnuts first. This wakes up their flavor. Doesn’t that smell amazing? It fills the whole kitchen. That smell is part of the memory. Fun fact: The original Linzertorte is one of the oldest known tart recipes in the world!
A Little Kitchen Magic
Here is my tip. The dough can be sticky. Do not worry. Just use plenty of flour on your parchment paper. If it sticks, lift it gently. Patience is your best tool here. I once made a lattice that looked like a tangled spider web. We ate it anyway. It still tasted perfect.
You bake the empty shell first with weights. This is called blind baking. It stops the crust from getting soggy. This step matters. It gives you a crisp base for the jam. Do you prefer your desserts crunchy or soft?
The Heart of the Tart
The filling is simple. Just good raspberry jam and a squeeze of lemon. The lemon is important. It cuts the sweetness. It makes the berries taste brighter, more like themselves. Every part of a recipe has a job.
Spread the jam carefully over the cooled shell. Then lay your lattice strips on top. You can press the ends into the sides. It is like giving the tart a hug. Have you ever made a lattice top before?
Sharing is the Best Part
This tart needs to cool completely. This is hard. It smells so good. But waiting lets the jam set. You can slice it neatly. I like to serve it with a little whipped cream. The spicy crust and sweet berry are a perfect pair.
Food is more than eating. It is about the hands that made it. It is about sharing a story at the table. Making this tart is a way to share a piece of history. And a piece of love. That is why we cook.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unblanched hazelnuts, toasted and skinned | 1 cup (5 oz / 142g) | For the tart dough |
| Blanched almonds | ½ cup (2 oz / 57g) | For the tart dough |
| Granulated sugar | ½ cup + 2 tbsp (4⅓ oz) | For the tart dough |
| Table salt | ½ teaspoon | For the tart dough |
| Lemon zest | 1 teaspoon | For the tart dough; from 1 lemon |
| Unbleached all-purpose flour | 1 ½ cups (7½ oz / 213g) | For the tart dough |
| Ground cinnamon | ½ teaspoon | For the tart dough |
| Ground allspice | ⅛ teaspoon | For the tart dough |
| Unsalted butter | 12 tbsp (1½ sticks) | For the tart dough; cut into ½-inch cubes and chilled |
| Large egg | 1 | For the tart dough |
| Vanilla extract | 1 teaspoon | For the tart dough |
| Raspberry preserves | 1 ¼ cups (13½ oz / 383g) | For the filling |
| Lemon juice | 1 tablespoon | For the filling; from 1 lemon |
| Heavy cream | 1 tablespoon | For the glaze |
| Turbinado or demerara sugar | 1 ½ teaspoons | For the glaze; optional |
My Famous Raspberry Almond Tart
Hello, my dear. Come sit. Let’s make my Linzertorte. It’s a fancy name for a raspberry almond tart. My grandmother taught me this one. The kitchen would smell like toasted nuts and sweet jam. I still smile thinking about it. We’ll take our time. It’s a cozy afternoon project. The result is pure magic. A buttery, spiced crust with a jewel-bright filling. Doesn’t that sound wonderful?
First, we make the dough. It’s a nutty, shortbread-like crust. You’ll need a food processor. It does the hard work for us! (My hard-learned tip: make sure your butter is very cold. This keeps the crust flaky and tender.) We’ll bake the shell first, then add the lattice. Don’t worry if your lattice strips break. Just press them back together. Cooking is about joy, not perfection. I still laugh at the lopsided tart I made as a girl. It tasted just as good.
Step 1: Whisk your egg and vanilla in a little bowl. Put the toasted hazelnuts, almonds, sugar, and salt in the food processor. Let it run until everything looks like fine sand. Add the lemon zest, flour, cinnamon, and allspice. Pulse it a few times to mix. Now scatter the cold butter cubes on top. Pulse until it looks like coarse crumbs.Step 2: With the processor running, pour in the egg mixture. Stop as soon as the dough clumps together. Turn it out onto the counter. Gently press it into a mound. Divide it in half and shape each into a disk. Wrap them up if you need a break.
Step 3: Take one disk. Tear it into walnut-sized pieces. Press them into your tart pan. Cover it with plastic wrap. Use a measuring cup to smooth the bottom. This trick gives you a nice, even layer. Freeze the pan for 30 minutes. This keeps the sides from slumping.
Step 4: Roll the other disk into a big square between floured parchment. Slide it onto a baking sheet. Chill it for 15 minutes. Peel off the top paper. Trim the edges straight. Cut the dough into strips, right through the paper. Freeze them again. Chilled dough is much easier to handle.
Step 5: Heat your oven. Press foil into the frozen tart shell. Fill it with pie weights or dried beans. Bake until it’s golden and set. Let it cool completely. This patience is important for a crisp crust. What’s your favorite smell from a baking oven? Share below!
Step 6: Mix the raspberry jam with a little lemon juice. Spread it in the cooled shell. Now, the fun lattice! Use the parchment to flip your first dough strip onto the tart. Lay down a few strips one way. Turn the pan and lay more the other way. Use scraps to fill in the edges.
Step 7: Gently brush the lattice with cream. Sprinkle with sugar if you like. Bake until it’s a deep, golden brown. Let it cool for two whole hours. I know, the waiting is hard! Then carefully remove it from the pan. Slice and enjoy the love you baked into it. Cook Time: About 1 hour 45 minutes
Total Time: About 4 hours 30 minutes (with cooling)
Yield: One 11-inch tart (about 10 servings)
Category: Dessert, Baking
Three Fun Twists to Try
This recipe is like a dear friend. It welcomes little changes. Feel free to play. Here are three ideas I love. They make the tart feel new again. Which one would you try first? Comment below!
Winter Spice: Use fig jam instead of raspberry. Add a pinch of cardamom to the dough.Summer Berry: Mix fresh blackberries into the raspberry preserves. The tartness is wonderful.
Chocolate Dream: Spread a thin layer of melted dark chocolate over the baked shell before adding the jam.
Serving It With Style
This tart is a star all on its own. But a little extra touch is nice. For a simple treat, serve a small slice with a dollop of whipped cream. The cream melts into the warm lattice. For a fancy dinner, add a few fresh raspberries and a mint leaf on the side. It looks so pretty on the plate.
What to drink? A cup of strong black tea is my classic choice. It cuts the sweetness just right. For a special evening, a small glass of dessert wine pairs beautifully. Its honeyed taste loves the raspberries. Which would you choose tonight?
Keeping Your Tart Tasty
This tart stays wonderful for days. Let it cool completely first. Then, cover it gently with plastic wrap. It will be happy in the fridge for up to four days.
You can freeze the baked tart, too. Wrap it tightly in two layers. It keeps for one month. Thaw it overnight in your refrigerator.
I love making the dough disks ahead. It saves so much time. I wrap them and refrigerate for two days. This is a great batch-cook step for busy weeks.
I once served a slice three days later. It was still perfectly delicious. Storing food well means less waste and more joy. Have you ever tried storing it this way? Share below!
Common Hiccups and Simple Fixes
Is your dough too crumbly? It might be too dry. Sprinkle a teaspoon of cold water over it. Then gently knead it until it comes together.
Are the lattice strips breaking? The dough is probably too warm. Just pop it back in the freezer for ten minutes. Chilled dough is much easier to handle.
Is the bottom crust soggy? Always bake it empty first. Those pie weights make the crust crisp. I remember skipping this step once. The crust was soft and sad.
Fixing small problems builds your cooking confidence. A crisp crust also makes the flavors sing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. The nuts help the texture a lot.
Q: How far ahead can I make it? A: The whole tart is best within two days. But the dough can be made two days early.
Q: I don’t have hazelnuts. A: Use all almonds instead. The tart will still be lovely and nutty.
Q: Can I make a smaller tart? A: You can halve the recipe. Use a 7-inch tart pan for a cute mini version.
Q: Is the sugar glaze needed? A: It’s optional. But it gives a pretty sparkle and slight crunch. Fun fact: This type of tart is called a Linzertorte. It’s one of the oldest known tart recipes! Which tip will you try first?
From My Kitchen to Yours
I hope you bake this special tart. It is a recipe full of love. The smell of nuts and raspberries is pure happiness.
Please tell me all about your baking adventure. I love hearing your stories and seeing your photos. Your kitchen successes make my day brighter.
Have you tried this recipe? Share your experience in the comments below. I read every single one. Happy cooking!
—Grace Ellington.
Classic Raspberry Almond Tart
Description
A classic Linzertorte featuring a rich, nutty crust and lattice top filled with tangy raspberry preserves.
Ingredients
1 cup unblanched hazelnuts, toasted and skinned (about 5 ounces/142 grams)
1 ¼ cups raspberry preserves (13 ½ ounces/383 grams)
1 tablespoon heavy cream
Instructions
- Whisk egg and vanilla together in bowl. Process hazelnuts, sugar, almonds, and salt in food processor until very finely ground, 45 to 60 seconds. Add lemon zest and pulse to combine, about 5 pulses. Add flour, cinnamon, and allspice and pulse to combine, about 5 pulses. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg mixture and continue to process until dough just comes together, about 12 seconds longer.
- Transfer dough to counter and form into cohesive mound. Divide dough in half and form each half into 5‐inch disk. (If not using immediately, wrap disks tightly in plastic wrap and refrigerate for up to 2 days. Let chilled dough sit at room temperature until soft and malleable, about 1 hour, before using.)
- Tear 1 disk into walnut-size pieces, then pat pieces into 11‐inch tart pan with removable bottom, pressing dough into corners and ¾-inch up sides of pan. Cover dough with plastic and smooth out any bumps using bottom of measuring cup. Set pan on large plate and freeze until firm, about 30 minutes.
- Roll second disk into 12‐inch square between 2 large sheets of floured parchment paper. (If dough sticks to parchment, gently loosen and lift sticky area with bench scraper and dust parchment with additional flour.) Slide dough, still between parchment, onto rimmed baking sheet and refrigerate until firm, about 15 minutes. Remove top layer of parchment and trim edges of dough to form perfect square, then cut into ¾‐inch-wide strips, cutting through underlying parchment. Cover with parchment and freeze until dough is fully chilled and firm, about 20 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Set dough-lined tart pan on rimmed baking sheet. Spray 1 side of double layer of aluminum foil with vegetable oil spray. Press foil, greased side down, into frozen tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating sheet halfway through baking. Remove foil and weights, transfer sheet to wire rack, and let cool completely, about 1 hour.
- Stir raspberry preserves and lemon juice together in bowl. Spread filling evenly over bottom of tart shell. Pick up 1 strip of dough by parchment ends, then flip it over onto tart, positioning it near edge of pan. Remove parchment strip and trim ends of dough strip by pressing down on top edge of pan; reserve all dough scraps. Place 2 more strips parallel to first, spacing them evenly so that one is across center and other is near opposite edge of pan. Rotate pan 90 degrees, then place 3 more strips spacing as with first three. Rotate pan 90 degrees again, then place 2 strips across pan, spaced evenly between first three. Rotate pan again and complete lattice by placing last 2 strips between second set of three. Use small scraps of dough to fill in crust around edges between lattice strips. Top of crust should be just below top of pan.
- Gently brush lattice strips with cream and sprinkle with sugar, if using. Bake on sheet until crust is deep golden brown, 40 to 45 minutes. Let tart cool completely on sheet on wire rack, about 2 hours. Remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Serve or refrigerate overnight.
Notes
- For best results, ensure the dough is well chilled before rolling and assembling the lattice. The tart can be made a day ahead; store covered in the refrigerator.