Traditional Linzertorte Recipe/Austrian Raspberry Tart

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: oats

Ground walnuts provide a similar texture and flavor, while oats are more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be a cost-effective substitute.

raspberry jam

🥗Healthier: no-sugar-added jam

💰Cheaper: other fruit jams

No-sugar-added jams reduce sugar intake, while other jams can be less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative, while granulated sugar is often cheaper.

Roast almonds and hazelnuts until golden brown and remove the skin.

Process the roasted nuts with flour, sugar, cinnamon, baking powder, and salt until combined.

Add cold butter to the mixture and process until it transforms into a dough.

Use two-thirds of the dough for the base and place it in a baking pan, distributing it evenly with your fingers.

Finish the base with a glass to smooth it out and place it in the fridge for at least 30 minutes.

Roll out the remaining dough between two baking sheets and refrigerate for at least 30 minutes.

Spread raspberry jam evenly in the pie crust.

Take out the refrigerated dough, cut it into strips, and cut a circle the same diameter as the baking pan.

Arrange the strips over the top of the tart, creating a lattice pattern.

Cut the edges of the dough and use your fingers to flatten them out.

Bake in the oven for 45 to 50 minutes.

Dust the tart with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens