Linzer Torte

Linzer Torte

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"This is a beautiful and tasty tart-like dessert, made by layering fruit preserves on a crumbly almond and lemon butter crust. "
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1 h 30 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Spray a 9-inch round tart pan with removable bottom with no-stick cooking spray.
  3. Finely chop the almonds in a food processor. Add flour and sugar, pulsing to combine. Separate one egg; set aside egg white.
  4. Add egg yolk, remaining whole egg, butter, lemon peel and almond extract to flour mixture. Process or mix until dough forms a ball.
  5. Remove scant 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable. Press remaining dough in bottom and 1-inch up sides of the prepared tart pan. Spread 1/2 cup apricot preserves evenly over dough.
  6. Roll remaining dough on floured surface or between sheets of waxed paper, into a 9 1/2 x 5-inch rectangle. Cut into ten (1/2-inch-wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel. Brush strips with reserved egg white.
  7. Spoon remaining apricot preserves and raspberry preserves in alternate spaces between strips.
  8. Bake 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool.


  • Tip: If crust bubbles up during baking, poke with wooden tooth pick to break bubbles.


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Excellent recipe! Relatively easy to prepare and gets rave reviews. Impressive as a finale to a company dinner.

I am German (although this is a Austrian tart) ha ha....but jokes aside.., it works fantastic as can however add all sorts of nuts to this recipe but not the very fatty on...

fantastic flavors and easy to make except for the lattice. I have a horrible time trying to get the thickness ect. Clumsy I guess. I cut out hearts or other shapes depending on the holiday a...

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