A Classic Buttery Almond Tart with Tangy Raspberry Jam
This traditional Austrian-German dessert features a nutty, spiced crust and a sweet-tart raspberry filling, finished with an elegant lattice top. Perfect for holidays, tea time, or as a sophisticated treat!
📝 Ingredients
For the Dough:
- 1½ cups (200g) all-purpose flour
- ½ cup (60g) ground almonds (or hazelnuts)
- ½ cup (100g) granulated sugar
- ½ tsp cinnamon
- 1 large egg
- ⅔ cup (150g) unsalted butter, softened
For the Filling & Finish:
- ¾ cup (200g) raspberry jam (preferably seedless)
- Powdered sugar, for dusting
👩🍳 Step-by-Step Instructions
1. Make the Dough
- In a bowl, whisk together flour, ground almonds, sugar, and cinnamon.
- Add egg and softened butter, then mix until a crumbly dough forms.
- Knead lightly until smooth (don’t overwork!).
- Chill for 30 mins (wrapped in plastic).
2. Assemble the Tart
- Preheat oven to 350°F (180°C). Grease a 9-inch tart pan.
- Press ⅔ of the dough into the pan (bottom and sides).
- Spread jam evenly over the dough.
3. Create the Lattice Top
- Roll out remaining dough between parchment paper.
- Cut into ½-inch strips and arrange in a crisscross lattice pattern over the jam.
4. Bake & Serve
- Bake 35–40 mins until golden.
- Cool completely, then dust with powdered sugar.
🌟 Pro Tips
- For extra flavor: Add ½ tsp vanilla extract or lemon zest to the dough.
- Jam alternatives: Try apricot, black currant, or cherry preserves.
- Storage: Keeps for 3 days at room temp (covered).
🍽️ Serving Suggestion
Pair with whipped cream or vanilla ice cream for a decadent touch!
“A taste of Vienna in every bite!” 🇦🇹✨
Tag your creations #LinzerTorteLove
