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Raspberry Linzer Torte Recipe

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

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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.


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

Raspberry Linzer Torte

Raspberry Linzer Torte

Author: Hostess At Heart
Raspberry Linzer Torte is a rustically beautiful tart that combines the nuttiness of the homemade shell with the freshness of the raspberry filling.
5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Italian
Keyword: Raspberry Linzer, Raspberry Linzer Torte
Servings: 10 Servings



  • 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


  • 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.


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


Calories: 480kcalCarbohydrates: 55gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 147mgSodium: 17mgPotassium: 56mgFiber: 3gSugar: 30gVitamin A: 510IUVitamin C: 3.7mgCalcium: 71mgIron: 2.4mg

Nutritional Disclaimer

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.

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Recipe Rating


Monday 4th of September 2023

Waaay too much crust. Caky. Cutting the dough in half next time. As it is, because I had to painstaking select out the almonds from my jar of deluxe mixed nuts lol… I refuse to simply discard it. instead, I chose to completely wreaking havoc that’s destroying all aesthetic elements of this otherwise wonderful masterpiece, by scraping all the lattice crust off the top and consuming all heavenly contents below, I will have more than enough crust to use for another tort. Perhaps marionberry? Mmmm! Dump all salvaged lattice in a blender, reconstitute and voilà i’m off to a good start with torte #2!

Julie Menghini

Tuesday 5th of September 2023

Hilarious, Jay. Any leftover crust gets wraped and frozen for another day in my house which is perfect for small tarts. It's more important to get a consistent thickness and not to thick compared to using it all. Let me know how #2 masterpiece goes.


Thursday 9th of April 2020

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

Julie Menghini

Friday 10th of April 2020

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


Monday 6th of January 2020

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

Julie Menghini

Friday 10th of January 2020

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

Sharon Moore

Friday 23rd of December 2016

How much flour do you use to thicken the filling?

Julie Menghini

Monday 26th of December 2016

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


Sunday 30th of October 2016

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

Julie Menghini

Monday 31st of October 2016

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

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