Raspberry Linzer Torte

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



  • 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: 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
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