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Linzer Tart

Total Time

Prep: 25 min. + freezing Bake: 20 min. + cooling


12 servings

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! —Karen Ehatt, Chester, Maryland
Linzer Tart Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 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


  1. In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. 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 dough; roll between 2 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 side of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove rolled dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves.
  3. Bake at 375° until crust is golden brown and filling is bubbly, 20-25 minutes. Cool for 10 minutes. Loosen side of pan. Cool completely on a wire rack. Remove side 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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