by: Cawfee Lady

A torte is a tart with some sort of covering. In the case of a linzertorte, its a lattice covering made with strips of dough. This recipe contains somewhat less jam than the classic and is hence a little bit nuttier.


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serves: 1

1 1/2 pounds dough (linzer pastry dough)

2 cups almond cream

1 cup raspberry jam

Egg wash

Apricot glaze (optional)

Confectioners' sugar (for sprinkling)

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 4425

  • Total Fat: 178.9 g
  •     Saturated Fat: 37.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 420.7 mg
  • Sodium: 3383 mg
  • Total Carbs: 654.6 g
  •     Dietary Fiber: 8.3 g
  •     Sugars: 302.2 g
  • Protein: 37.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Roll the pastry dough into a 1/8-inch-thick round large enough to fill the tart ring or pan. Transfer the round to a buttered tart ring or tart pan.

2.  Line the ring with the dough, pressing it against the outer rim of the ring to remove excess dough. Push the edge of the dough up slightly all around the edge to make a slight lip.

3.  Spread the almond cream over the pastry-lined tart ring or mold.

4.  Spread the raspberry jam over the cream.

5.  Roll out the excess pastry dough into a rectangle and trim the edges off the rectangle so the ends are perfectly straight.

6.  Cut the rectangle into 1/2-inch strips. Cut a small square from the first strip to use as a guide to keep the strips the same width.

7.  Arrange the strips over the torte, leaving about 3/4 inch between each strip.

8.  Arranged a second row of dough strips diagonally over the first strips, to make lozenge shapes.

9.  Slice the ends of the strips with the knife at an angle to form a slanted beveled edge.

10.  Brush the lattice with egg wash. Don't let any drip down into the raspberry jam.

11.  Bake. When the tart has cooled, remove the ring. Brush with apricot glaze (optional).

12.  Place a round of cardboard over the tart, slightly off center, leaving part of the rim exposed. Sprinkle over confectioners' sugar. Reposition the cardboard round and continue to sprinkle until the entire rim is covered.

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