Raspberry Linzer Tarts

Name: Raspberry Linzer Tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 tarts
Ingredients: 1 ¾ cups almond flour; ¼ cup all-purpose flour; ½ cup unsalted butter, softened; ½ cup powdered sugar; 1 large egg yolk; 1 tsp vanilla extract; ¼ tsp salt; 1 cup raspberry jam; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore making Raspberry Linzer Tarts, especially during the festive season when their delightful flavors truly shine. The buttery almond crust paired with the vibrant raspberry jam creates a perfect balance of sweetness and tartness. Rolling out the dough and cutting intricate shapes is both enjoyable and rewarding. These tarts not only look beautiful but also fill the kitchen with a heavenly aroma. Whether for a holiday gathering or a cozy afternoon treat, these tarts are always a hit with friends and family!

Created by

Aubrey Collins

Last updated on 2026-01-07T11:52:18.313Z

When I first attempted these Raspberry Linzer Tarts, I was amazed at how effortlessly they came together. The key is in the almond flour, which gives the crust its rich, nutty flavor and crumbly texture. I remember the first time I used homemade raspberry jam; the flavors were unmatched and elevated these delicate tarts to a new level.

One valuable tip I learned is to chill the dough before rolling it out. This not only makes it easier to handle but also helps maintain the tarts’ shape while baking. By dusting the tops with powdered sugar right before serving, the tarts look inviting and festive!

        Why You'll Love These Tarts
        The almond flour gives a rich, nutty taste to every bite.
Bright raspberry jam offers a burst of flavor that is simply irresistible.
These tarts are perfect for sharing or impressing guests at gatherings.

      

Understanding the Crust

The crust of the Raspberry Linzer Tarts is where the magic begins. Using almond flour instead of regular flour provides a unique nuttiness that complements the sweetness of the raspberry jam beautifully. When combining the ingredients, it's crucial to cream the butter and powdered sugar until the mixture is light and fluffy. This aeration will result in a tender crust that bakes to a desirable crisp without being too crumbly.

In addition to the almond flour, the inclusion of all-purpose flour helps provide structure to the dough. If you prefer a gluten-free version, you can replace all-purpose flour with an equal amount of another gluten-free flour, such as oat flour. Just keep in mind that the texture may vary slightly. Be careful not to overwork the dough during mixing to avoid a dense end product.

Building Flavor with Raspberry Jam

The choice of raspberry jam is pivotal in this recipe, as it defines the overall flavor profile. A high-quality, all-fruit raspberry jam will offer an intense burst of flavor, balancing the richness of the crust. If you find store-bought jams too sweet, consider making your own by simmering fresh raspberries with a bit of sugar and lemon juice until thickened. This allows you to control the sweetness and tartness precisely, enhancing your tarts significantly.

When spooning the jam into the tarts, be generous but mindful not to overfill. A tablespoon per tart is often a good guideline. This prevents the jam from bubbling over during baking, which can create an unattractive mess on your baking sheets. Instead, aim for a small indentation of jam that sits comfortably within the cozy embrace of the crust.

Make-Ahead Tips and Variations

Raspberry Linzer Tarts can easily be made ahead of time, which is especially handy during the busy holiday season. You can prepare and chill the dough up to two days in advance; simply wrap it tightly in plastic wrap to prevent it from drying out. When you're ready to bake, allow the dough to sit at room temperature for about 10 minutes to make it easier to roll out smoothly.

For a fun twist, try swapping out raspberry jam for other fruit jams or preserves, such as apricot or cherry. You can even mix different jams for a unique flavor combination. Additionally, consider adding a pinch of cinnamon to the dough for an extra layer of warmth and spice that pairs wonderfully with the fruity filling. Whatever variation you choose, just remember to adjust sugar levels to taste, especially with sweeter jams.

Ingredients

Gather the following ingredients for a delightful batch of Raspberry Linzer Tarts:

For the Crust

1 ¾ cups almond flour
¼ cup all-purpose flour
½ cup unsalted butter, softened
½ cup powdered sugar
1 large egg yolk
1 tsp vanilla extract
¼ tsp salt

For the Filling

1 cup raspberry jam
Powdered sugar for dusting

Ensure all ingredients are measured accurately for the best results!

Instructions

Follow these steps to make your Raspberry Linzer Tarts:

Prepare the Dough

In a large bowl, combine almond flour, all-purpose flour, and salt. In another bowl, cream together the softened butter and powdered sugar until fluffy. Beat in the egg yolk and vanilla, then gradually add the flour mixture until a soft dough forms.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Roll Out and Cut

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thick. Use a tart or cookie cutter to cut out shapes.

Remember to cut out a center from half of the shapes for the tops.

Assemble and Bake

Place the bottom halves on baking sheets, spoon raspberry jam into the center, and top with cut-out shapes. Bake for 20 minutes or until golden.

Cool and Dust

Let the tarts cool completely on a wire rack. Dust with powdered sugar before serving.

Enjoy these delightful treats with your favorite cup of tea!

Pro Tips

For extra flavor, consider adding a pinch of almond extract to the dough. Using high-quality jam will enhance the overall taste of the tarts.

Troubleshooting Common Issues

If you find that your dough is too sticky to roll out, it might need a little more flour. Sprinkle a bit of all-purpose flour on your work surface and on top of the dough as you roll it out. This should help prevent sticking. If you notice that your tarts are spreading too much in the oven, it could be that the butter was too warm when mixed. Always start with softened but cool butter, and chill the dough well before baking to keep its shape.

Another common issue is jam overflow, which can create a mess and burn during baking. To prevent this, ensure you're not overfilling the tarts—aim for a neat spoonful that just fills the center. If you do experience overflow, have a spatula handy to scrape any excess off the baking sheet while the tarts are still warm.

Storage and Serving Suggestions

Once baked and cooled, Raspberry Linzer Tarts can be stored in an airtight container at room temperature for up to three days. To keep them fresher longer, consider refrigerating them, which may extend their life up to a week. Just remember to dust with powdered sugar right before serving for the best presentation and flavor.

These tarts are delightful on their own but can also be served alongside whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair them with a cup of tea or coffee for a delightful afternoon snack. Alternatively, for a festive touch, consider drizzling melted chocolate over the tops for added richness and visual appeal.

Questions About Recipes

→ Can I use a different type of jam?

Absolutely! You can substitute with any jam you prefer, such as apricot or strawberry.

→ How long will the tarts last?

They can be stored in an airtight container for up to a week.

→ Can I freeze the tarts?

Yes, unbaked tarts can be frozen. Bake them straight from the freezer, adding a few extra minutes to the bake time.

→ What can I use instead of almond flour?

You can use finely ground oats or any nut meal if you're looking for a gluten-free option.