Raspberry Linzer Tarts

Name: Raspberry Linzer Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 tarts
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, softened; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup raspberry jam; Powdered sugar for dusting (optional)

Highlighted under: Baking & Desserts

I absolutely love making Raspberry Linzer Tarts, especially for gatherings or just a cozy afternoon tea. The moment I take a bite, the buttery, almond-infused crust mingles perfectly with the tart raspberry filling. With their elegant appearance and delightful taste, these tarts have become a staple in my home. I find the process of rolling out the dough and cutting the shapes therapeutic, plus the vibrant raspberry center adds such a pop of color. This recipe embodies comfort and craftsmanship, and I can't wait to share it with you.

Created by

Naomi Clarke

Last updated on 2026-01-07T10:22:09.406Z

When I first tried making Linzer Tarts, I was amazed that such a classy dessert could be created in my own kitchen. I remember experimenting with different jams, but raspberry won me over with its refreshing tartness. Every step, from mixing the almond flour to crafting the perfect cutout for the top, feels so rewarding. I love how the dough comes together, and allowing it to chill really helps with the texture of the final tart.

One special tip I've learned is to give the baked tarts a dusting of powdered sugar just before serving. It not only enhances their look but also balances the sweetness just right with the tangy raspberry filling. The delight in my friends' faces when they taste these tarts is truly priceless.

        Why You'll Love These Tarts
        Buttery almond crust that crumbles in your mouth
Tangy raspberry filling that awakens your taste buds
Visually stunning for any occasion

      

The Importance of Chilling the Dough

Chilling the dough before rolling is a crucial step that ensures your tart crust maintains its structure during baking. By allowing the dough to rest in the refrigerator for at least 30 minutes, the butter solidifies, which helps to create a flaky texture. If the dough is too warm when you roll it out, it can become sticky, making it difficult to cut and shape. I recommend planning ahead; you can prepare the dough a day in advance and store it in the fridge until you're ready to use it.

While you’re chilling the dough, it’s also a good opportunity to prepare your baking sheet and gather all your ingredients for the filling. This helps streamline the process when you’re ready to assemble the tarts. Organizing your workspace will make the task feel more enjoyable and less rushed, leading to a more satisfying baking experience.

Choosing the Right Raspberry Jam

The quality of the raspberry jam you choose can significantly impact the overall flavor of your tarts. Look for a jam that is made from real fruit without high-fructose corn syrup or artificial flavors. This not only enhances the authentic raspberry taste but also contributes to the texture of the filling. A thicker jam will hold its shape better while a runny jam may seep out during baking, so opt for a brand that has a good balance between sweetness and tartness.

If you prefer a fresher taste, you can use homemade raspberry jam or even a raspberry compote. Just keep in mind that homemade versions might vary in sweetness and consistency, so adjusting the quantity accordingly might be necessary. You can also mix in a bit of fresh lemon juice to your jam if you find it too sweet, giving the tarts a nice zing.

Serving and Storage Tips

These Raspberry Linzer Tarts are not only delicious but also visually appealing. Consider presenting them on a beautiful platter dusted with powdered sugar to highlight their charming shapes. They pair wonderfully with a cup of tea or coffee, making them perfect for brunch or dessert. For added flair, you can serve with whipped cream or vanilla ice cream to enhance the flavors.

In terms of storage, these tarts can be kept in an airtight container at room temperature for up to two days. If you want to make them ahead of time, you can prepare the crust and filling separately. Just be sure to assemble them shortly before serving to keep the pastry crisp. If you happen to have leftovers, you can freeze the unbaked tarts and bake them directly from the freezer, just adding a few extra minutes to the baking time.

Ingredients

Gather the following ingredients to make your Raspberry Linzer Tarts.

For the Tart Crust:

1 cup all-purpose flour
1/2 cup almond flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling:

1 cup raspberry jam
Powdered sugar for dusting (optional)

Make sure all your ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your Raspberry Linzer Tarts.

Prepare the Dough

In a mixing bowl, combine the all-purpose flour, almond flour, and powdered sugar. Add the softened butter and mix until crumbly. Incorporate the egg yolk, vanilla extract, and salt until the dough forms.

Chill in the refrigerator for at least 30 minutes.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll and Cut the Dough

On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out circles for the bottoms and a smaller cookie cutter for the tops.

Assemble the Tarts

Place the larger circles on the prepared baking sheet. Spoon a small amount of raspberry jam into the center, and cap with the smaller circles, ensuring the edges are sealed.

Bake the Tarts

Bake in the preheated oven for 15-20 minutes until lightly golden. Let cool on a wire rack.

Finish and Serve

Dust the cooled tarts with powdered sugar before serving. Enjoy!

Make sure to store any leftover tarts in an airtight container to maintain freshness.

Pro Tips

Using high-quality raspberry jam will elevate the flavor of the tarts significantly. Feel free to experiment with other fruit jams as well!

Troubleshooting Common Issues

If your tart crust becomes too crumbly while mixing, it may need a touch more moisture. Consider adding a teaspoon or two of cold water to bring the dough together without overworking it. Conversely, if the dough feels too sticky, add a little extra flour as you roll it out. This will help prevent sticking without compromising the crust's flaky characteristics.

Another common issue can arise during baking if the tarts expand or lose their shape. Make sure to gently press the edges of the tops onto the bottoms to seal them well, which also helps prevent the filling from leaking out. Additionally, keeping a close watch on them as they bake is key; they should be taken out as soon as they get that lovely golden hue.

Variations to Try

While raspberry is a classic and delightful choice, don’t hesitate to experiment with different fillings to give this recipe your personal twist. Options such as strawberry, apricot, or even mixed berry jams can work beautifully. Each brings its unique flavor profile, so choose based on the season or your taste preferences.

You may also consider adding spices or zest to the crust for a more complex flavor. A pinch of cinnamon or lemon zest can enhance the buttery almond base and elevate the overall taste. These subtle variations allow you to keep this recipe fresh and exciting every time you make it.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator.

→ What if I don't have almond flour?

You can replace almond flour with additional all-purpose flour, but the flavor will be slightly different.

→ How should I store the tarts?

Store the tarts in an airtight container at room temperature for up to five days.

→ Can I freeze the tarts?

Yes, you can freeze baked tarts for up to 2 months. Thaw in the refrigerator before serving.