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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!
  • Total Time
    Prep: 25 min. + freezing Bake: 20 min. + cooling
  • Makes
    10-12 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon grated lemon zest
  • 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
  • Confectioners' sugar, optional


  • In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; 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 completely on a wire rack. Remove sides of pan. If desired, sprinkle top with confectioners' sugar.
Nutrition Facts
1 piece: 311 calories, 10g fat (5g saturated fat), 38mg cholesterol, 132mg sodium, 53g carbohydrate (38g sugars, 1g fiber), 3g protein.

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