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?