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Triple Berry Linzer Tart

Total Time

Prep: 30 min. + chilling Bake: 30 min.


12 servings

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. —Michael Compean, Los Angeles, California
Triple Berry Linzer Tart Recipe photo by Taste of Home


  • 3/4 cup unsalted butter, softened
  • 1/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon grated orange zest
  • 1-1/2 teaspoons grated lemon zest
  • 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


  1. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened.
  2. Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight.
  3. Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes.
  4. Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges.
  5. 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.
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.

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