Linzer Tart

This Linzer tart follows the Austrian original’s blueprint: a nutty, spiced crust filled with raspberry preserves and topped with an elegant lattice, but swaps refined sugar for apple juice concentrate, making it friendlier for those watching their sugar intake.

Ground blanched almonds make up a large part of the dough, giving it a sandy, cookie-like texture that crumbles when you bite through and melts on your tongue. Cinnamon and allspice add the warm spice notes that distinguish a proper Linzer from an ordinary jam tart.

Piping the lattice through a pastry bag gives you clean, even lines. Chilling the assembled tart for 30 minutes before baking firms up the piped dough so the lattice holds its shape.

Pro Tips

• Use a tart pan with a removable bottom for the cleanest presentation. A springform pan works too but won’t give you the same sharp edges.
• Leave a one-inch border of bare crust around the fruit spread. The filling bubbles during baking and will overflow without that margin.
• Bake until the crust is truly golden and the raspberry filling is visibly bubbling. Underbaking leaves the bottom dough pale and soft.
• Serve at room temperature. The filling sets as it cools and slices much cleaner.

Variations

• Use apricot preserves instead of raspberry for a more traditional Austrian flavor.
• Replace ground almonds with ground hazelnuts for a richer, more intensely nutty crust.
• Dust the cooled tart with powdered sugar for a classic bakery finish.