Raspberry Linzer Torte

I usually reserve this dessert for my most elegant occasions. An Austrian Raspberry Linzer Torte is guaranteed to “wow” any gathering. I start with the most amazing cinnamon, nutty torte crust recipe – from Martha Stewart’s Baking Handbook published in 2005. I’ve had this book since it’s beginnings – and it’s a valuable part of my cookbook collection. What makes this particular Linzer Torte so delicious, is the combination of hazelnuts and almonds, in a buttery, cinnamon crust. I used a store-bought seedless raspberry jam – an easy shortcut – since the crust is truly the star of this show! I wanted to invest my time in making that perfectly.

If you have never had or made a Linzer Torte, you must! Stop what you’re doing, and come up with an occasion that would be perfect for this show-stopper!

You will need a tart pan. For this post, I made 2 recipes – enough for a 10″ tart, and 5 smaller 4″ tarts. The 10″ tart pan should have a removable bottom.

Raspberry Linzer Torte

Ingredients:

1/2 c hazelnuts
1 c slivered almonds
1 1/3 c all purpose flour
3/4 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 sticks unsalted butter, at room temp
1 c granulated sugar
1 large egg yolk
1 1/4 c seedless raspberry jam
Confectioner’s sugar (for dusting)

Place the nuts in a food processor, and pulse until you have coarse crumbs. Set aside.

In a medium bowl, add flour, baking powder, cinnamon and salt. Whisk together, and set aside.

Using a stand mixer and a paddle attachment, combine butter and sugar. Blend for 3 min on medium, until light and fluffy. Add the egg yolk, and beat to combine. Add flour mixture, and ground nuts all together. Blend on low, until a stiff dough forms. Divide in half.

Spray tart pan(s) with cooking spray. (optional: place parchment paper circles in bottom of tart pans). Press dough into tart pan, using your fingers. Smooth edges using the bottom of a measuring cup, dipped in flour.

Trim edges even with the top of the tart, using a sharp knife.

Chill for 30 min. Roll out remaining dough onto lightly floured parchment paper. Roll to about a 13″ circle. Place on a baking sheet, and chill for 30 min.

Using a serrated pastry wheel, cut strips of dough about 1″ for a 10″ tart, and about 1/2″ for a small tart.

Stir the raspberry jam in a bowl, to smooth out any clumps. Spoon into the chilled tart shell(s) to about 1/4″ thick. (use 1 1/4 c for a 10″ tart).

Place the chilled dough strips in a lattice pattern onto the jam, keeping space between each strip.

Cut off the ends even with pan edge.

Freeze until firm, about 30 min. Preheat oven to 350 degrees. Bake tart(s): 20 min for 4″ tarts. 40 min for a 10″ tart – til golden brown. I topped my tart with sliced almonds for the last 10 min of baking time. Cool completely. Top with fresh raspberries, and a dusting of powdered sugar.