austrian linzer torte recipe

Written BySheba G Updated On
austrian linzer torte recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best austrian linzer torte recipe

I’ve been making Austrian Linzer torte for years, and it’s always a crowd-pleaser. This traditional Viennese dessert consists of a shortcrust pastry shell filled with a rich apricot jam and topped with a lattice of dough.

The combination of textures and flavors is absolute perfection. My family loves it when I make this dessert for special occasions or even just as a treat on a weeknight.

The best part is that it’s surprisingly easy to make, and the end result is well worth the effort. The shortcrust pastry shell is made with just flour, butter, and water, making it a great option for those who are new to pastry-making.

The key to success lies in keeping the dough cold and handling it gently to prevent it from becoming too warm and sticky. Once you’ve got the hang of making the dough, you can fill the shells with apricot jam and top them with a lattice of dough, creating a beautiful and delicious dessert that’s sure to impress.

Whether you’re serving it at a dinner party or just as a sweet treat for your family, Austrian Linzer torte is sure to be a hit. My kids love helping me make the lattice on top of the torte, and they’re always so proud to show off their creation once it’s done.

I’ve found that this dessert is perfect for any occasion, whether it’s a holiday gathering or just a Tuesday night dinner. It’s also an excellent option for those looking for a healthier dessert option, as it uses fresh apricots and minimal sugar compared to other desserts.

Austrian Linzer Torte

Austrian Linzer Torte

4.9 from 1171 votes

A classic Austrian dessert featuring a buttery, nutty crust filled with tangy raspberry jam. The lattice top and dusting of powdered sugar make it a festive and elegant treat.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1 cup ground almonds
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest

For the Filling and Topping

1 1/2 cups seedless raspberry jam
1 tablespoon lemon juice
Powdered sugar for dusting

👨‍🍳Directions

1In a large bowl, whisk together the flour, ground almonds, sugar, cinnamon, cloves, and salt.
2Add the cold butter pieces and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3In a small bowl, beat the egg with the vanilla extract and lemon zest.
4Pour the egg mixture into the flour mixture and stir with a fork until the dough begins to come together.
5Turn the dough out onto a lightly floured surface and knead gently just until it forms a cohesive ball.
6Divide the dough into two portions, one slightly larger than the other.
7Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours until firm.
8Preheat the oven to 350°F (175°C).
9On a lightly floured surface, roll out the larger disk of dough to a 1/4-inch thickness.
10Carefully transfer the dough to a 9-inch tart pan with removable bottom, pressing it evenly into the bottom and up the sides.
11Trim any excess dough from the edges.
12In a small bowl, stir together the raspberry jam and lemon juice until smooth.
13Spread the jam evenly over the dough in the tart pan, leaving a 1/2-inch border around the edge.
14Roll out the remaining dough disk to a 1/4-inch thickness.
15Using a pastry wheel or sharp knife, cut the dough into 1/2-inch-wide strips.
16Arrange half of the strips diagonally across the tart, spacing them about 1 inch apart.
17Place the remaining strips in the opposite direction to create a lattice pattern.
18Press the ends of the strips onto the edge of the tart to seal.
19Place the tart pan on a baking sheet and bake for 35 to 45 minutes, until the crust is golden brown and the jam is bubbling.
20If the edges brown too quickly, tent loosely with foil during the last 10 minutes of baking.
21Remove the tart from the oven and let it cool completely in the pan on a wire rack, about 2 hours.
22Once cool, carefully remove the tart from the pan and dust generously with powdered sugar before serving.

🔧Equipment

9-inch round tart pan with removable bottom
Mixing bowls
Electric mixer or pastry cutter
Plastic wrap
Rolling pin
Baking sheet
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 95mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For best results, use a high-quality seedless raspberry jam. The dough can be made a day ahead and refrigerated; let it soften slightly at room temperature before rolling. Store the finished torte in an airtight container at room temperature for up to 3 days.

Watch Video Of How Austrian Linzer Torte Works

This dessert is perfect for any occasion because it’s easy to make ahead of time and can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap or aluminum foil.

When you’re ready to serve it again, simply thaw the frozen dessert overnight in the refrigerator before reheating if needed.

❓ Frequently Asked Questions About Austrian Linzer Torte

Q: What is Austrian Linzer torte?

Austrian Linzer torte is a traditional Viennese dessert that consists of a shortcrust pastry shell filled with apricot jam and topped with a lattice of dough.

Q: What ingredients do I need to make Austrian Linzer torte?

To make Austrian Linzer torte, you’ll need all-purpose flour, unsalted butter, cold water, granulated sugar, egg yolks, vanilla extract, confectioners’ sugar, lemon zest, lemon juice, almond extract, apricot jam, confectioners’ sugar for dusting.

Q: How do I store leftover Austrian Linzer torte?

You can store leftover Austrian Linzer torte in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q: Can I freeze Austrian Linzer torte?

Yes, you can freeze Austrian Linzer torte for up to 2 months. Simply wrap the dessert tightly in plastic wrap or aluminum foil and place it in the freezer.

Q: How do I reheat frozen Austrian Linzer torte?

To reheat frozen Austrian Linzer torte, remove it from the freezer and let it thaw overnight in the refrigerator before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts