Linzer Tart Recipe
Linzer Tart Recipe photo by Taste of Home

Linzer Tart Recipe

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This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!
TOTAL TIME: Prep: 25 min. + freezing Bake: 20 min. + cooling
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + freezing Bake: 20 min. + cooling
MAKES: 10-12 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup slivered almonds, toasted
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 jar (18 ounces) raspberry preserves

Nutritional Facts

1 serving (1 piece) equals 311 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 132 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon peel; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm.
  2. Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves.
  3. Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan. Yield: 10-12 servings.
Originally published as Linzer Tart in Country Woman Christmas Annual 2005, p34

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Reviewed Mar. 22, 2013

"Lovely tart. I adjusted the recipe to fit a 9- inch tart pan. Served with vanilla whipped cream. Everyone went nuts over it!"

Reviewed Sep. 26, 2010

"I made several of these tarts last Christmas to give away as gifts. I included the tart pan and the recipie as part of the gift.

I made the dough in my food processor and it went together in a "snap"
Instead of the cutouts on the pie,I put a lattice top. When the tart was done and cooled, I sprinkled it with confectioners sugar. It got rave reviews !!! It's quite spectacular and easy to make
Nan C Huntington,Long Island,NY"

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