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Linzer Tart

 Linzer Tart
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!
10-12 ServingsPrep: 25 min. + freezing Bake: 20 min. + cooling


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Linzer Tart (continued)

Directions (continued)

  • completely on a wire rack. Remove sides of pan. Yield: 10-12
  • servings.
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.