Raspberry Linzer Tart

Hungry for more? This recipes was featured in a podcast episode!

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With an almond crust and raspberry filling, this tart is based on linzer tortes, which have been made in Austria for centuries. This recipe was shared with us by podcast guest, Laura Klynstra, from her book, The Homemade Pie Cookbook.

Prep Time: 45 mins (including time to make jam)

Cook time: 40 - 45 min

Yield: 1 10-inch tart

Ingredients

Almond crust

• 1/2 cup whole raw almonds

• 225 g (1 cup) unsalted butter, softened

• 200 g (1 cup) sugar

• 1 tsp vanilla

• 2 eggs, room temperature

• 358 g (2 3/4 cups) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 tsp cinnamon

Raspberry jam

• 1 tbsp water

• 1tbsp cornstarch

• 500 g (4 cups) fresh raspberries (or frozen, thawed and drained)

• 350 g (1 1/4 cups) sugar

• 2 tbsp fresh lemon juice

• 1 tsp vanilla

  
  

Directions

Make jam

1. In a small bowl or cup, mix 1 tbsp cornstarch with 1 tbsp water until smooth. In a medium saucepan, combine 500 g raspberries, 350 g sugar, 2 tbsp lemon juice and the cornstarch slurry over medium-high heat. Stir.

2. As you stir, the berries will break down and turn to liquid. Bring to a boil, then reduce heat to medium. Cook and stir until the mixture thickens and coats the back of the spoon, about 8 - 9 mins. Keep in mind it will thicken further when removed from the heat.

3. Remove from heat and stir in 1 tsp vanilla.

4. Pour into glass jar and keep refrigerated for up to 2 weeks.

Make the tart

1. Preheat oven to 350F. Place 1/2 cup raw almonds in a single layer on a baking sheet, bake 7 mins. Remove and allow to cool.

2. In the bowl of a stand mixer with paddle attachment, beat 225 g butter, 200 g sugar and 1 tsp vanilla for 2 to 3 mins on medium speed until fluffy. Add 2 egg yolks and beat until combined.

3. In a food processor, process cooled almonds until fine. Add 358 g flour, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp cinnamon. Pulse until well combined. Add flour mixture to the butter mixture and beat on medium speed until well combined.

4. Divide dough into 2 portions. Wrap each in plastic wrap and refrigerate for at least 30 mins or overnight.

5. When ready to bake, preheat the oven to 350F. On a lightly floured surface, roll out one portion of dough to about a 12-inch round. Place in a 10-inch tart pan. If dough cracks, simply press it back together with your fingers.

6. Pour 1 1/2 cups jam onto the crust. Roll second portion of dough for the top of your tart. Cut strips for a lattice pattern, or shapes like we did for our individual tarts (pictured). Brush with egg wash (optional).

7. Place tart on a rimmed baking sheet and bake for 40 to 45 mins or until crust is golden and filling is bubbly. Dust with icing sugar and serve warm.

Note: if you have extra dough, roll it out, cut into shapes and bake cookies for about 10 mins (watch them carefully so they don't brown too much).

Zhuzh it up!

• We made 8 small 4-inch round tarts, using all the jam, and had a few extra cookies to bake at the end.

This amazing recipe was written by Laura Klynstra. Find it in her book, The Homemade Pie Cookbook.