Linzertorte Austrian Jam Tart

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Linzertorte is one of Austria's oldest and most beloved tortes, featuring a buttery nut-enriched shortcrust wrapped around a layer of seedless raspberry jam and finished with a delicate pastry lattice. The dough is fragrant with cinnamon, cloves, and lemon zest, giving the tart a warm, spiced character that pairs beautifully with the bright fruit filling. It keeps exceptionally well, and many Austrian bakers insist the flavors deepen after a day of resting, making it ideal for holiday tables.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 28 gSugar
• 7 gProtein
• 95 mgSodium
• 145 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the spiced almond shortcrust

• 1 1/2 cups (210 g) all-purpose flour
• 1 cup (100 g) finely ground almonds
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 tablespoon finely grated lemon zest
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine sea salt

For the raspberry filling

• 1 cup (320 g) seedless raspberry jam
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

For assembly

• 1 large egg, lightly beaten (for egg wash)
• 2 tablespoons sliced almonds
• Powdered sugar, for dusting

Directions

1. Make the dough: pulse the flour, ground almonds, sugar, cinnamon, cloves, and salt in a food processor to combine. Add the cold butter and pulse until the mixture looks like coarse meal, then add the egg and lemon zest and pulse just until the dough starts to clump together.
2. Turn the dough out, divide it into two pieces (one slightly larger than the other), shape each into a flat disc, wrap in plastic, and refrigerate for at least 1 hour until firm.
3. Preheat the oven to 350°F (175°C). Roll the larger disc of dough between two sheets of parchment paper into a round about 1/8 inch thick. Transfer to a 9-inch tart pan with a removable bottom, press into the corners, and trim the edges flush with the rim. Prick the base all over with a fork.
4. Stir the raspberry jam with the lemon juice and cornstarch in a small bowl until smooth, then spread it evenly over the chilled crust, leaving a thin border around the edge.
5. Roll the remaining dough disc into another 1/8-inch round and cut it into strips about 1/2 inch wide. Arrange the strips in a lattice pattern over the jam, weaving them for a classic look, and trim the ends flush with the rim.
6. Brush the lattice and exposed crust edges with the beaten egg, then sprinkle the sliced almonds lightly over the top for extra crunch.
7. Bake the tart on the middle rack for 40 to 45 minutes, until the crust is deep golden brown and the jam is bubbling gently at the edges.
8. Cool the tart completely in the pan on a wire rack, then carefully release the ring. Dust with powdered sugar just before slicing into 8 wedges and serving.

Cook’s Notes

• Traditional Linzertorte is often made with red currant jam; raspberry or a blend of raspberry and red currant are excellent, readily available substitutes.
• Let the baked tart rest at room temperature overnight, loosely covered; the jam softens the crust slightly and the spice flavors meld beautifully.
• Use a tart pan with a removable bottom for clean unmolding; chilled dough is essential so the strips hold their shape while you weave the lattice.
• Brush only the strips with egg wash, not the jam surface, to keep the fruit filling glossy and prevent over-browning.

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