Linzertorte Recipe (Almond Tart with Jam Lattice)
Linzertorte recipe: a classic spiced almond tart made with a buttery dough flavored with cinnamon, clove, and lemon zest. You press the dough into the pan, spread on jam, then finish with a simple lattice top. Once cooled, dust with powdered sugar for serving.
Ingredients
1. For the dough
2. For filling and serving
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Grease a 9-inch (22–24 cm) tart pan or line the base with parchment.
Mix the dry ingredients
In a bowl, combine flour, almond flour, cinnamon, and cloves. Stir in the sugar and lemon zest.
Cut in the butter
Add cold butter cubes and rub them in quickly until the mixture looks sandy. Keep it cool so the butter doesn’t melt.
Add eggs and vanilla
Mix in the egg yolks, 1 whole egg, and vanilla. Stir until it clumps, then gently press together with your hands—no long kneading.
Chill the dough
Split the dough into a larger piece (base) and a smaller piece (lattice). Wrap and chill for about 60 minutes.
Form the crust
Press the larger piece evenly into the pan, covering the base and sides. Prick the bottom a few times with a fork.
Spread the jam
Stir the jam to loosen it, then spread a thin, even layer over the crust.
Make the lattice top
Roll out the remaining dough on a lightly floured surface and cut into strips. Lay strips over the jam in a crisscross lattice.
Brush with egg
Beat the remaining egg and lightly brush it over the dough strips (and edges if you like).
Bake and cool
Bake for about 45 minutes, until nicely golden. Let it cool in the pan for 15 minutes, then cool completely.
Dust and serve
Right before serving, dust with confectioners’ sugar. Slice and serve with tea or coffee.