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 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 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.
How to make the perfect torte crust
- A little more than half of the dough is pressed into a lightly greased tart pan.
- Roll the remaining dough and cut it into strips.
- 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.
- 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
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- 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
- 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 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.