Print

Amazing Raspberry Linzer Tart: 1 Decadent Secret

Raspberry Linzer Tart
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich and indulgent Raspberry Linzer Tart, balancing deep, comforting flavors with a fresh burst of fruit. This recipe comes from our kitchen, where tradition meets inspiration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry preserves
  • 1 tablespoon lemon juice
  • Confectioners’ sugar for dusting

Instructions

  1. Combine all-purpose flour, almond flour, sugar, and salt in a large bowl.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and vanilla extract until the dough just comes together.
  4. Divide the dough in half, flatten each half into a disk, wrap, and chill for at least 1 hour.
  5. Preheat your oven to 350°F (175°C).
  6. On a lightly floured surface, roll out one dough disk to about 1/8 inch thickness.
  7. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the bottom and up the sides. Trim excess dough.
  8. Roll out the second dough disk. Use cookie cutters (small rounds or shapes) to cut out lattice strips or decorative tops for the tart.
  9. Mix the raspberry preserves with lemon juice in a small bowl. Spread the jam mixture evenly over the bottom crust.
  10. Arrange the cut-out dough pieces over the jam to create a top layer or lattice pattern.
  11. Bake for 35 to 40 minutes, or until the crust is golden brown.
  12. Let the tart cool completely on a wire rack before removing it from the pan.
  13. Dust generously with confectioners’ sugar before serving.

Notes

  • This tart tastes best when the butter is very cold; this keeps the crust tender.
  • For a brighter raspberry flavor, use high-quality preserves.
  • You can make the dough a day ahead and keep it chilled.
  • The almond flour adds a wonderful depth to the classic shortbread crust.

Nutrition

Find it online: https://spoonsprout.com/raspberry-linzer-tart-decadent-recipe/