Raspberry Linzer Tarts

Name: Raspberry Linzer Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 tarts
Ingredients: 1 ¾ cups all-purpose flour; ½ cup ground almonds; ¾ cup unsalted butter, softened; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ¼ teaspoon salt; Zest of 1 lemon; ½ cup raspberry jam; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore Raspberry Linzer Tarts! Every time I bake these, I’m reminded of the delightful balance between the buttery, nutty crust and the tangy raspberry filling. It’s a vivid combination that brings nostalgia for family gatherings and special occasions. I love the process of rolling out the dough and carefully cutting the shapes, making each tart uniquely beautiful. These treats not only look stunning but also taste heavenly with their sweet aroma wafting through the kitchen. Baking these is truly a labor of love.

Created by

Celeste Morgan

Last updated on 2026-01-10T01:55:07.875Z

When I first discovered Raspberry Linzer Tarts, I was captivated by their charm and elegance. During my first attempt, I was pleasantly surprised at how simple yet rewarding the process was, and I experimented with variations like different fruit fillings, finding that raspberry stands out among the rest for its perfect tartness.

I learned that the key to a perfect Linzer tart lies in chilling the dough properly. This helps in rolling out the dough smoothly and keeps it from becoming too soft during baking. The crispy texture and delicate sweetness achieve a wonderful contrast with the raspberry filling, making every bite a delight!

        Why You'll Love This Recipe
        A delightful blend of buttery crust and sweet raspberry filling
Perfect for sharing at gatherings or keeping as a sweet indulgence at home
Beautifully decorated, making them a stunning addition to any dessert platter

      

Understanding the Ingredients

Each ingredient plays a crucial role in the overall flavor and texture of Raspberry Linzer Tarts. The all-purpose flour forms the structural base of the crust, while the ground almonds add a lovely nuttiness and richness. Using unsalted butter helps control the salt levels, ensuring a well-balanced flavor profile. Moreover, the touch of lemon zest brightens the dough, enhancing its flavor without overpowering the sweet raspberry filling.

The choice of raspberry jam is equally important. Opt for a high-quality, pure raspberry jam without preservatives for the best flavor. You can also substitute it with homemade raspberry preserves if you prefer a fresher taste. The sweet and slightly tart flavor of the jam complements the buttery crust perfectly, creating a delightful contrast with every bite.

Mastering the Dough

Creating the perfect dough is key to achieving a flaky, tender tart shell. When combining the wet and dry ingredients, be careful not to overmix, as this can lead to a tough texture. Mix just until combined, and you'll notice the dough should be soft, smooth, and slightly tacky. If the dough seems too sticky, you can incorporate a bit more flour, but avoid adding too much, as this could alter the desired consistency.

Chilling the dough is not just recommended; it's necessary for optimal results. Allowing the dough to rest for at least 30 minutes in the refrigerator helps to firm it up, making it easier to roll out. This step also allows the flavors to meld and contributes to a more delicate texture in the final product. If you're tight on time, you can chill it for as little as 15 minutes, but longer is always better.

Serving and Storage Tips

These Raspberry Linzer Tarts can be stored in an airtight container at room temperature for up to three days, but they also freeze beautifully. To freeze, simply assemble the tarts without dusting them with powdered sugar. Place them in a single layer in an airtight container, separated by parchment paper, and they can be stored for up to three months. When you're ready to enjoy them, allow them to thaw at room temperature, then dust with powdered sugar before serving.

For a twist on the traditional tart, try substituting raspberry jam with other fruit preserves like apricot or strawberry. Each variation brings a unique flavor to the crust, and experimenting with different jams can be a fun way to make this recipe your own. Additionally, if you prefer a less sweet option, consider using unsweetened fruit puree instead of jam for a lighter filling that still packs a flavor punch.

Ingredients

Gather the following ingredients to create your Raspberry Linzer Tarts:

For the Tart Shells

1 ¾ cups all-purpose flour
½ cup ground almonds
¾ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
Zest of 1 lemon

For the Filling

½ cup raspberry jam
Powdered sugar for dusting

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to prepare your Raspberry Linzer Tarts:

Prepare the Dough

In a bowl, whisk together the flour, ground almonds, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Divide the dough in half, wrap in plastic, and refrigerate for at least 30 minutes.

Shape and Bake

Preheat the oven to 350°F (175°C). Roll out one half of the dough on a floured surface to about ⅛ inch thick. Cut into shapes using a round cookie cutter and place them on a baking sheet. Use a smaller cutter to cut centers out of half of the cookies. Bake for 20 minutes until lightly golden, then let cool.

Assemble the Tarts

Spread raspberry jam over the solid cookie bases and then carefully place the cookies with cutouts on top. Dust with powdered sugar and let sit for about 15 minutes before serving.

Enjoy your delicious Raspberry Linzer Tarts with friends and family!

Pro Tips

For an extra touch, consider adding a pinch of cardamom to the dough for a unique flavor twist.

Baking Techniques

For optimal baking, ensure that your oven is fully preheated to 350°F (175°C) before placing the tarts inside. This ensures even cooking and helps achieve that perfect golden hue. Keep an eye on them as they bake; you’re looking for a lightly golden edge around the cookies. This typically takes about 20 minutes—overbaking can lead to a dry crust, so remove them from the oven as soon as they start to turn golden.

When rolling out the dough, I recommend using a silicone baking mat or parchment paper to prevent sticking. Not only does this make transferring the cut shapes easier, but it also requires less additional flour, which keeps the dough tender. If you find the dough is too soft to work with, returning it to the refrigerator for a few minutes can help firm it up.

Enhancements and Variations

To enhance the raspberry flavor, consider adding a bit of fresh or frozen raspberries to the jam before spreading it on the tart shells. This will give more texture and freshness to the filling. Also, feel free to incorporate a bit of almond extract along with the vanilla for an added depth of flavor that pairs wonderfully with the almond-infused crust.

For those looking to make a gluten-free version, substituting the all-purpose flour with a gluten-free blend designed for baking can work well. Be sure to choose a blend that includes xanthan gum, as it will provide the necessary structure and elasticity to the dough, mimicking the traditional recipe's texture.

Questions About Recipes

→ Can I use other fruit preserves?

Yes, you can substitute raspberry with strawberry, apricot, or even a mixed berry preserve, depending on your taste preference.

→ How do I store the tarts?

Store the tarts in an airtight container at room temperature for up to five days. You can also freeze them for longer storage.

→ What can I do if my dough is too crumbly?

If your dough is too crumbly, try adding a teaspoon of cold water until it holds together without being sticky.

→ Is it necessary to chill the dough?

Yes, chilling the dough is crucial as it firms up the butter, making it easier to roll out and gives the tarts a nice structure.