Raspberry Linzer Torte is rustically beautiful. The combination of the warm nuttiness of a homemade torte shell with a fresh raspberry filling is absolutely delicious.
I’m really excited to bring this Raspberry Linzer Torte recipe to you. This was a recipe from my husband John’s grandmother. My mother-in-law dug it out of her recipe box and said that she had tried it a couple times and had never been able to get it to come out right.
Needless to say, I was a little nervous about giving it a try. If John’s mom wasn’t successful, I wasn’t confident that I would be either. John’s grandmother was gone before I ever met him so I wasn’t able to get any hints from her. My mother-in-law and I don’t think that this recipe came with her from Italy because it’s written in ounces, unlike her original recipes.
This torte came out beautifully delicious. I think that my success was the result of measuring the ingredients. We decided that her error was in thinking 8 oz of a dry ingredient equaled one cup in volume. It doesn’t. I made my own raspberry filling for this torte, but you can use any fruit jam.
A little more than half of the dough is pressed into a lightly greased tart pan. This beautiful golden color is from the egg yolks. The remaining dough is rolled and cut into strips and laid crosswise over the filling. Try not to eat more of the dough than you put on the pie (guilty). The strips like to crack and I could have edited those out of my photos, but there’s something beautiful about this rustic beauty don’t you think?
Maybe you don’t have time to make it now? Pin it for later!
- 2 cups all-purpose flour
- 9 tbsp unsalted butter
- 2 cups powdered sugar plus additional for final dusting
- 2 cups ground almonds
- 6 egg yolks
- 1 tsp vanilla extract
- 2-1/2 cups fresh raspberries
- 1/4 cup sugar
- 1 tbsp butter unsalted
- 1 tbsp lemon juice
- 2 tbsp flour
- zest of 1 lemon
In a saucepan, combine raspberries, sugar, salt, lemon juice, zest, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
Preheat oven to 325°F. Lightly grease tart or round cake pan.
In the bowl of an electric stand mixer, blend flour and butter together. Add powdered sugar and almonds and blend until combined. Add egg yolks and vanilla and blend until combined.
Take a little more than half of the dough and press it into an 8 or 9-inch tart pan or round cake pan.
Spread the filling (or jam) over the dough.
Press the remaining dough between two pieces of waxed paper or plastic wrap. Roll flat and cut into strips. A pizza or ravioli cutter works great but a knife will work too.
Lie strips crosswise over the filling.
Bake slowly for one hour.
Sift additional powdered sugar over the top.
Store covered at room temperature.
If you aren't making your own filling, use 1/2 pint of fruit jam.