Linzer Torte Recipe

In a medium bowl, combine the all-purpose flour, almond flour, granulated sugar, brown sugar, cinnamon, and salt.

Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add in the egg and mix gently until a dough is formed.

Divide the dough in half, flatten it into 2 discs, wrap with cling wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 350°F (180°C).

On a well floured surface, roll out one half of the dough to an 11-inch (28 cm) circle and line a 9-inch (23 cm) tart pan with a removable bottom with it. (This dough is very soft, so use extra flour if it becomes hard to work with).

In a small bowl, combine the raspberry preserves with the lemon zest and juice and spread the mixture evenly into the tart shell.

On a well-floured surface, roll out the second piece of dough into a 10-inch (25 cm) square. Cut 10 1-inch (2.5 cm) strips. Work quickly so the dough stays cold.

Lay 5 strips across the filling, then weave the remaining 5 strips creating a lattice pattern. Press the edges together to seal and trim away any overhang.

Brush the lattice with egg wash.

Bake for about 40 minutes or until the crust is golden brown and the filling is bubbling.

Let the tart cool in the pan for 15 minutes. Then, while still warm, carefully remove the outer ring of the pan and allow to cool completely.

Dust with powdered sugar and enjoy with a dollop of whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.