A traditional Linzer tart is a delicious dessert with a rich history and unique blend of flavors. Originating from Austria, the tart features a buttery almond-based crust filled with sweet raspberry jam, often decorated with a lattice top. It’s a perfect treat for special occasions or a cozy afternoon. Here’s how to make an authentic Linzer tart at home.
Ingredients:
For the Dough:
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (100g) ground almonds (or almond flour)
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (226g) unsalted butter, cold and cubed
- ¾ cup (90g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, but adds a nice touch)
For the Filling:
- ¾ cup (240g) raspberry jam (or your preferred fruit jam, such as apricot or strawberry)
For the Lattice Top (Optional but Traditional):
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Dough:
- In a food processor, combine the flour, ground almonds, salt, and cinnamon. Pulse a few times to mix.
- Add the cold, cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- Add the powdered sugar, egg, and vanilla extract. Continue to pulse until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead briefly to bring it together into a ball. If the dough is too crumbly, you can add a teaspoon of water at a time until it holds together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This will help the dough firm up and be easier to roll out.
2. Prepare the Tart Pan:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch (23 cm) tart pan with a removable bottom or a standard pie dish. You can also line it with parchment paper for easier removal after baking.
3. Roll out the Dough:
- Remove the chilled dough from the refrigerator and divide it into two portions—about ⅔ for the base and ⅓ for the lattice top.
- Roll out the larger portion of dough on a lightly floured surface to fit the bottom of the tart pan. Press it gently into the pan, trimming any excess dough along the edges.
- Spread a thin, even layer of raspberry jam over the dough, leaving about a ½-inch border.
4. Make the Lattice Top (Optional):
- Roll out the remaining dough to about 1/8-inch thickness. Cut the dough into strips (around ¾-inch wide).
- Arrange the strips over the jam in a criss-cross pattern to form a lattice. Trim the edges and press them into the sides of the tart to seal.
5. Bake the Tart:
- Brush the lattice top with a beaten egg for a golden finish.
- Place the tart in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the jam is bubbling through the lattice.
- Remove the tart from the oven and let it cool completely in the pan before removing the tart from the pan.
6. Finishing Touches:
- Once the tart is cooled, dust it with powdered sugar for an elegant finish.
- Slice the tart into wedges and serve. Enjoy it with a cup of tea or coffee!
Tips for a Perfect Linzer Tart:
- Chill the Dough: Chilling the dough is crucial for a flaky crust. Don’t skip this step!
- Use High-Quality Jam: Since the jam is the main filling, make sure to use a high-quality raspberry jam or fruit preserve for the best flavor.
- Add Lemon Zest: A little lemon zest in the dough adds a fresh citrus note that balances the sweetness of the jam.
- Substitute the Nuts: You can use hazelnuts, walnuts, or pecans instead of almonds for a different flavor profile.
A Linzer tart is a beautiful, rich dessert that’s perfect for any occasion. The combination of buttery crust, nutty almonds, and sweet jam makes it irresistible. Plus, the lattice top gives it an elegant touch, perfect for impressing your guests. Enjoy!