Raspberry Linzer Tart Recipe

12. November 2021

Prep time: 1 hour

Serves: 12

This Raspberry Linzer Tart Recipe is phenomenal! The authentic Linzer Tart almond flour recipe enhances the nutty flavor of the crust and matches perfectly with the fresh raspberry puree. It is nutty, fruity and just really delicious. I’m showing you how to make Linzer Tart cake recipe super easy and quick with the best recipe, instructions and ingredients.

Where Do Linzer Tarts Come From?

Are Linzer Tart German? Close enough but not really, the Linzer Tart origin comes from Austria. But first, what is Linzer Tart? It is an Austrian pie made from a crust partly with nuts and filled with and traditionally baked with raspberry jam. The Austrian Linzer Cake and German Linzer Cake are basically the same recipe but can also slightly differ.

Usually, it is mostly baked with raspberry jam, but plum jam or other jams can also be used, as there are different variations. Since jam is made from more than 50% sugar, I didn’t use jam this Linzer Tart pie recipe, but made raspberry puree myself. With frozen fruits you can easily do this all year round. In addition, the Linzer Cake tastes less sweet and more fruity which I like much more!


Linzer Tart Ingredients

The Linzer Tart recipe is originally contains almonds, but it can also be made with hazelnuts, it totally works. But important to notice that hazelnuts give completely different taste to the crust as they are more dominant in taste than almonds, but the choice just depends on personal preference. I also see that Linzer Tart with almond paste also exists, but which is not at all typical.

I’d suggest to either use ground almonds or hazelnuts or almond / hazelnut meal if available. Baking Linzer Tart without nuts is also possible, but of course the nutty taste is completely lost then. But for people with allergies to nut, Linzer Tarts without almonds can be easily adjusted. Then you can simply use more nut flour or other flour alternatives such as oat flour, corn flour or the like.

Changing this recipe to a vegan Linzer Tart recipe is also very easy by simply exchanging butter for margarine and the egg can easily be replaced with chia seeds, flax seeds, banana puree or applesauce, these are the most common vegan egg alternatives. Thus, a vegan Linzer Tart Cake can easily be baked without egg. Normally, the top layers of dough are brushed with whisked eggs, but in order to be able to bake the Linzer Cake vegan, this can be exchanged for a milk alternative. Brushing the dough layers with milk has practically the same effect as brushing with egg.

Best Linzer Tart Cake Recipe

Since I use raspberry puree for this recipe, I pre-bake the crust once, so I blind bake it for 10 minutes and then add the raspberry puree and then bake the Linzer Cake pie for another 10 to 15 minutes. This is not the traditional recipe, but in my opinion the better way to obtain more fruit and less sugar.

Baking Linzer Torte on the baking sheet works really well! To do this, simply double the recipe and fill a sheet with it. You don’t even need a baking pan for the Linzer Torte Tin Recipe, as the dough can simply be rolled out evenly on the baking sheet, but it would be practical to form a small edge. For this, a very thin roll of the dough can be rolled and pressed firmly on the edge.

Can Linzer Tarts Be Frozen?

How to store Linzer Cake, this is pretty easy. When consuming within a few days I’d suggest to store the pie under a cake bell or in an airtight container. After two days it is better to store in the fridge, but since the Linzer Tart Cake contains no diary, this should be fine at room temperature. If you want to freeze for weeks or months later, let it cool down to room temperature and wrap in cling film or store in an airtight container and it can be frozen. For defrosting, simply leave it in the kitchen for a couple of hours and if you like it warmed up, put it in the oven for a couple of minutes.

Print Recipe

Raspberry Linzer Tart Recipe

  • Preparation time: 1 hour
  • Servings: 12



  • 180g (1/2 + 1/3 cup) butter
  • 200g (1 3/4 cup) flour
  • 200g (1 3/4 cup) ground almonds or almond flour
  • 200g (1 cup) sugar
  • 1 pinch salt
  • 1 egg
  • 1/2 tsp cinnamon

Raspberry Puree

  • 400g (3 cups) raspberries, frozen or fresh
  • 50ml (1/4 cup) water
  • 40g (3 tbsp) sugar
  • 30g (1/4 cup) cornstarch
  • 1 egg yolk & milk


Raspberry Linzer Tart Recipe

    1. For the crust, add the butter (room temperature) to a bowl together with the flour, nut flour, sugar, vanilla, salt, egg and, if you like, cinnamon. Mix together with a mixer or your hand until it becomes a dough and shape into a ball. Cool in the refrigerator for about 30 minutes. The chilled dough is much easier to work with.
    2. Meanwhile, mix raspberries with the water and until it is fine puree. Put aside 5 tablespoons of raspberry puree and place in a bowl. Bring the remaining raspberry puree to a boil in a saucepan. Mix the other raspberry puree with the 40g (3 tbsp) sugar and cornstarch. When the puree starts to boil, add the raspberry mixture and continue to cook until it becomes thick, constantly stirring to prevent it from burning. Quickly remove the heat and transfer to another bowl to let it cool down.
    3. Roll out two thirds of the crust dough on a floured surface and place in a 26cm (10 inches) diameter tart pan. Place a parchment paper on the crust and spread ceramic beans on it to bake blind at 160°C (320°F) for about 10 minutes.
    4. Then add the raspberry puree to the crust. Roll out the remaining dough and cut into stripes. Place the stripes in a checkered design on the cake. Mix the egg yolk and milk and brush the stripes with them, so that they can become golden brown when baking. Bake in the oven at 160°C (320°F) for another 10-15 minutes, until the stripes and the edge have turned brown. Let cool, sprinkle with some powdered sugar and enjoy.

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