The Linzer Torte is a traditional Austrian pastry that’s been enjoyed at least since the 1650s. It’s made with a shortcrust, flavored with lemon zest and spices, with ground nuts added. The filling may be red currant, apricot, or raspberry preserves. Strawberries might be less tradition, but no less delicious, pairing beautifully with the lemony crust. This recipe makes the jam from scratch, but you can easily use store-bought instead.
On the Ingredients
- Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)
Recipe Notes and Substitutions
If you want to use a store-bought jam instead or making it, use 1 cup. Any fruit jam can be used.
Strawberry Linzer Torte
8-12
servings20
minutes1
hour20
minutes1
hour40
minutesThe Linzer Torte is a traditional Austrian pastry that's been enjoyed at least since the 1650s. It's made with a shortcrust, flavored with lemon zest and spices, with ground nuts added. The filling may be red currant, apricot, or raspberry preserves. Strawberries might be less tradition, but no less delicious, pairing beautifully with the lemony crust. This recipe makes the jam from scratch, but you can easily use store-bought instead.
Ingredients
- Jam Ingredients
1 1/3 pints fresh strawberries (chopped)
1/4 cup sugar OR monk fruit sweetener
1/4 cup water
pinch salt
- Torte Ingredients
2 1/2 sticks butter (room temp)
1/2 cup sugar OR monk fruit sweetener
2 eggs (room temp)
zest of 2 large lemons
1 1/4 cup all-purpose flour
3/4 cup fine almond flour
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
- Equipment
beater
11" torte pan
1/4" round piping tip and bag
Directions
- Jam
- Place the ingredients in a saucepan and cook over a medium-low flame, stirring occasionally. The berries will break down and release moisture.
- Continue to cook, stirring frequently, until the jam reduces to a thick sauce (about 20-30 minutes).
- Remove from the heat and allow to cool completely.
- Torte
- Preheat the oven to 325° F.
- Beat the butter and sugar together until thoroughly combined. Add the eggs and lemon zest and beat until smooth.
- Combine the dry ingredients in a bowl and add to the butter and egg mixture. Beat until combined. You should have a thick, sticky batter.
- Take two-thirds of the batter and spread it evenly in the torte pan. Add the rest of the batter to a piping bag with a 1/4" round tip. Make sure you scrape every bit of the batter from the bowl, you'll need it.
- Pipe around the edge of the torte, creating a crust edge. Spread the strawberry jam evenly in the crust. Pipe the lattice on the top, making three vertical lines and then three horizontal lines. Don't worry if they're a little messy.
- Place the torte on a baking tray (the butter may drip out of the bottom and could burn on the bottom of your stove if you don't set it on a tray). Bake for 50 minutes, until the crust is golden brown.
- Remove from the oven and let it cool for 20 minutes before lifting the torte out of the pan using the false bottom. Serve with whipped cream or vanilla ice cream.
