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Triple Berry Linzer Tart

 Triple Berry Linzer Tart
My grandmother gave me her signature lattice-topped tart recipe. The bubbling raspberry preserves, citrus and nuts fill our home with aromas that bring back warm memories.
12 ServingsPrep: 30 min. + chilling Bake: 30 min.


  • 3/4 cup unsalted butter, softened
  • 1/3 cup sugar
  • 2 egg yolks
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 1/4 cup ground hazelnuts or blanched almonds
  • 1/4 cup ground pecans
  • 1/4 cup ground walnuts
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1-1/3 cups triple berry preserves
  • 1 tablespoon lemon juice
  • Confectioners' sugar, optional


  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add the egg yolks and citrus peels; mix well. Combine the flour,
  • nuts, cinnamon, baking powder, salt and cloves; gradually add to
  • creamed mixture and mix just until moistened.
  • Divide dough in half and flatten each into a thick rectangle. Wrap in
  • plastic wrap and chill until firm, at least 2 hours or overnight.

2 of 2

Triple Berry Linzer Tart (continued)

Directions (continued)

  • Press one portion of dough onto the bottom and up the sides of a
  • lightly greased 14-in. x 4-in. fluted tart pan with removable
  • bottom. Cover and refrigerate for about 10 minutes.
  • Combine preserves and lemon juice; spread over crust. Roll remaining
  • dough between two pieces of parchment paper. Make a lattice crust.
  • Trim edges.
  • Bake at 350° for 30-35 min. or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Dust with confectioners'
  • sugar before serving if desired.
  • Yield: 12 servings.
Editor's Note: You may use a greased 9-in. round fluted tart pan with removable bottom instead of a 14-in. x 4-in. pan. Bake as directed.