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Home » Recipes » Dessert » Raspberry Linzer Torte Recipe

Raspberry Linzer Torte Recipe

October 24, 2016 Updated: February 2, 2020 By Julie Menghini 30 Comments

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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.

A tart with red raspberry filling and a lattice top dusted with powdered sugar with a piece missing Sitting on a piece of parchment paper. Fresh raspberries sit in the front and in a jar in the back.

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 of 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 passed away 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 slice of a Raspberry Linzer tort has a mound of sweet cherry filling nestled between an almond pastry shell.

This torte came out beautifully delicious. I think that my success was the result of measuring the ingredients.

Tips for making the perfect Raspberry Torte

  • Measure ingredients: We decided that her error was in thinking 9 oz of the grounded almonds equaled one cup in volume. It doesn’t. It is closer to 2-1/2 cups.
  • I made my own raspberry filling for this torte, but you can use any fruit jam or even a purchased pie filling.
  • Roll the Raspberry Torte dough between two pieces of waxed paper. This dough will not fold as a pie crust does. If it cracks, simply press the crack out.
    • I had some cracks in the latticework and some of them but I didn’t mind. I think that adds to the rustic beauty.
Top-down view of a raspberry tart with a lattice top.

How to make the perfect torte crust

  1. A little more than half of the dough is pressed into a lightly greased tart pan.
  2. Roll the remaining dough and cut it into strips.
  3. Gently lay it crosswise over the filling. Just lift the pieces lightly if you choose to do the “crosshatch” pattern as I did. You can’t fold them back because they will break.
    1. You can also just make a “checkerboard” pattern if you don’t want to try and weave them.

This beautiful golden color is from the egg yolks. Try not to eat more of the dough than you put on the pie (guilty).

You May Need

Some of the items below contain affiliate links; I am a participant in a variety of affiliate programs, including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, I only promote things that I love and think you will love, too. For more information, please see our disclosure.

  •  Mini-Prep Plus Food Processor – This mini food processor is a little workhorse. I grind nuts up or dice up a ton of veggies in no time. I like not having to drag out my full-size food processor for smaller jobs.
  • Microplane Zester Grater – I use this Microplane at least 2-3 times a week. It’s perfect for zesting fruits or burying my spaghetti under a pile of parma!
  • Non-Stick Tart and Quiche Pan, 9-Inch– My tarts slip right out of this pan. It’s perfect for tortes, tarts, or quiche.
  • Mini Tart Pans – I love serving everyone their own mini tarts and one is enough for John and me to share. I can wrap up the others and freeze them.

HERE ARE A FEW MORE RECIPES THAT I THINK YOU’RE GOING TO LOVE!

  • Homemade Sweet Cherry Torte Recipe
  • Decadent Dark Chocolate Pecan Tart 
  • Very Cherry Meringue Dessert 
  • Orange Almond Torte 
  • Strawberry Cheesecake Ice Cream Torte 

Don’t forget to Pin this delicious Raspberry Linzer Torte!

Raspberry Linzer Torte
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5 from 1 vote

Raspberry Linzer Torte

Raspberry Linzer Torte is a rustically beautiful tart that combines the nuttiness of the homemade shell with the freshness of the raspberry filling.
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 10 Servings
Author Hostess At Heart

Ingredients

Shell

  • 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

Raspberry Filling

  • 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

Instructions

  • 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.

Shell

  • 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 50 to 60 minutes.  If shell starts getting to brown cover the edges with foil.
  • Sift additional powdered sugar over the top.
  • Store covered at room temperature.

Notes

If you aren’t making your own filling, use 1/2 pint of fruit jam or ready made pie filling.

Nutrition

Calories: 480kcal | Carbohydrates: 55g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 17mg | Potassium: 56mg | Fiber: 3g | Sugar: 30g | Vitamin A: 510IU | Vitamin C: 3.7mg | Calcium: 71mg | Iron: 2.4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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Comments

  1. MJ says

    April 9, 2020 at 6:57 pm

    I made this and it turned out pretty good! Thanks for the recipe!

    Reply
    • Julie Menghini says

      April 10, 2020 at 8:06 am

      We love those Tortes MJ! Thank you for letting me know!

      Reply
  2. Madi says

    January 6, 2020 at 1:14 pm

    What a delicious dessert! Everything about it sounds so up my alley!

    Reply
    • Julie Menghini says

      January 10, 2020 at 7:10 am

      Thank you, Madi! It’s so pretty to make and delicious to eat!

      Reply
  3. Sharon Moore says

    December 23, 2016 at 8:36 am

    How much flour do you use to thicken the filling?

    Reply
    • Julie Menghini says

      December 26, 2016 at 11:40 am

      Oops Sharon thank you for bringing this to my attention! I stir in 2 tablespoons a little at a time until it’s thickened.

      Reply
  4. Linda says

    October 30, 2016 at 4:01 pm

    What a beautiful torte!!! Perfect for the Fall~

    Reply
    • Julie Menghini says

      October 31, 2016 at 7:36 am

      Thank you, Linda! I’m glad it came out because the pressure was on!

      Reply
  5. judigraber says

    October 30, 2016 at 5:32 am

    I’m glad you perfected John’s grandmother’s torte. Looks delicious Julie and thanks for sharing with FF!

    Reply
    • Julie Menghini says

      October 31, 2016 at 7:52 am

      Me too Judi! I really loved that almond shell. It was delicious.

      Reply
  6. CakePants says

    October 28, 2016 at 4:33 pm

    Wow, what a beautiful torte! That’s really need that it’s an old family recipe as well – I wish I had more of those! That raspberry filling is such a gorgeous color…

    Reply
    • Julie Menghini says

      October 29, 2016 at 4:32 pm

      Thank you Mara! I actually just got them a little over a year ago and am treasuring them.

      Reply
  7. Matt @ RoughEats says

    October 28, 2016 at 2:17 pm

    This looks gorgeous!

    Reply
    • Julie Menghini says

      October 28, 2016 at 3:04 pm

      Thank you so much Matt!

      Reply
  8. Maggie says

    October 28, 2016 at 10:52 am

    Wow, this is gorgeous! I’m so glad that it worked out for you and that you figured out the mistake in the recipe. How lovely to be able to bring lovely memories back to you husband and mother-in-law!

    It looks so good, raspberry jam is one of my favourite kinds so this sounds delicious and the red of the raspberries is stunning.

    Thanks for sharing it – it makes me wish I was somewhat good at baking!

    Reply
    • Julie Menghini says

      October 28, 2016 at 3:21 pm

      Thank you so much Maggie! Such kind comments, and I really loved sharing this torte with them. I never realized that not everyone thought of themselves as a baker, but I’ve learned that’s a fact. If you ever have any questions let me know and we’ll turn you into a baker yet!

      Reply
      • Maggie says

        October 31, 2016 at 6:31 am

        Thanks, Julie! My sister and her husband are going to give me some lessons. I can do no-bake things like ice-cream cake and refrigerator cake but that’s my limit!

        Reply
        • Julie Menghini says

          October 31, 2016 at 7:29 am

          That will be a lot of fun Maggie! I’ve done a few lessons myself and taught a few too. It’s always fun!

          Reply
  9. pattisj says

    October 27, 2016 at 6:50 pm

    You make food an art form. Beautiful, once again!

    Reply
    • Julie Menghini says

      October 28, 2016 at 3:31 pm

      Awe Patty thank you!

      Reply
  10. Loretta says

    October 25, 2016 at 7:47 pm

    Just beautiful Julie. I especially love that tart shell, those crushed almonds surely played a great role in the taste? You’re really going to town with your baked goods eh? They all look so scrumptious!

    Reply
    • Julie Menghini says

      October 25, 2016 at 8:13 pm

      Thank you Loretta. This tart and the shell is old world delicious. My mother-in-law tried it twice and quit because of all of the almonds going to waste when it didn’t work out. I’ve really had a great time baking. I love doing it, and it almost seems like that’s what people want me to do? I love seeing all kinds of recipes from everyone else, but I guess that’s why we enjoy so many blogs right?

      Reply
  11. Marisa says

    October 24, 2016 at 11:13 pm

    Julie your raspberry linzer torte looks fabulous and I am sure John’s grandmother is beaming down on you with love❤️

    Reply
    • Julie Menghini says

      October 25, 2016 at 9:38 am

      Thank you so much Marisa! I would love to have met her and shared her old world secrets. I love the few recipes that I have from her.

      Reply
  12. Jeff says

    October 24, 2016 at 10:43 pm

    I’ve never made a dough like that before. It’s a gorgeous color, and I’ll bet it’ s delicious. I’d also guess that it’d be as delicious wih a cherry filling as it probably is with this raspberry one. Nice work!

    Reply
    • Julie Menghini says

      October 24, 2016 at 10:57 pm

      Thank you Jeff! It would be delicious with cherry too. The dough is pretty hard to quit munching on once you allow yourself to start.

      Reply
  13. Johanne Lamarche says

    October 24, 2016 at 4:08 pm

    John’s grandmother would have said you were the perfect granddaugher-in-law! Linzers are my favorite cookies and I know I would love this rustic beauty. Fantastic photos Julie!

    Reply
    • Julie Menghini says

      October 24, 2016 at 10:58 pm

      Thank you so much, Johanne! I just loved sharing it with my in-laws. It was like a memory from the past visited them.

      Reply
  14. [email protected] says

    October 24, 2016 at 2:21 pm

    This looks just perfect Julie. The filling looks so juicy and the tart dough is lovely. 😀

    Reply
    • Julie Menghini says

      October 24, 2016 at 10:59 pm

      Thank you so much, Jess! I really enjoyed making this tart and so happy that it came out! Phew!!

      Reply

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