[RECIPE] Linzer torte

[RECIPE] Linzer torte

We can't hide our Euro origins, and this tart was a common fixture while growing up in Switzerland (and most likely still is!). This classic is originally from Austria (the one without the kangaroos).

A nutty and gently spiced dough forms the base for this crostata style torte. A good portion of wholegrain flour and rapadura sugar lend it a superb flavour, and a mix of hazelnut and almond flour makes the tart tender but crisp. Make sure to read the notes to learn how to easily soften coconut oil.


prep 30 min
chill time 20 min
bake time 40 min
feeds 8 people

200g coconut oil, odourless, softened (see note)
110g rapadura sugar, or dark brown sugar
¼ tsp vanilla paste
zest of 1 organic lemon, finely grated
  • Whisk together until well combined and creamy (in a stand mixer with the paddle attachment, or by hand with a wire whisk), 1-2 minutes.

100g ground hazelnuts
100g almond meal
100g AP flour
80g wholegrain wheat or spelt flour
½ tsp ground cinnamon
¼ tsp ground clove

  • Lightly whisk the dry ingredients in a clean bowl until combined.
  • Combine wet and dry ingredients until there are no dry crumbs left, either gently in a stand mixer with the paddle attachment, or by hand with a large spoon or spatula.
  • Set 175g of dough aside.
  • Prepare a 23cm tart tin, either loose-bottomed or springform, by lining the base with baking paper and greasing the sides with butter or oil.
  • Spread the main portion of dough evenly into the tart tin, creating an edge along the rim.
400g raspberry jam
15g AP flour
  • Stir the jam to loosen, and spread evenly in the tart tin.
  • Mix the AP flour into the portion of dough you set aside earlier until combined, then roll the dough out between two sheets of baking paper until 2-3mm thick.
  • Refrigerate both the dough and the tart for about 20 minutes, and in the meantime warm up your oven to 180°C (fan-forced). You want the sheet of dough to be still flexible and not too hard, otherwise it might break when you place it on top of the jam. 
  • When the dough is ready cut it into strips and decorate the top of the tart.
  • For a nice glossy finish, brush the pastry with cashew cream (100g cashew blended with 250ml water). This won't affect the flavour, though, so it's an optional step.
  • Bake the tart in the bottom half of the oven for about 40 minutes, keeping an eye on it towards the end of the bake. If the top gets too dark, cover it  loosely with foil.
  • Let it cool for 10 minutes, then remove the side of the tin, and let cool completely on a wire rack.


  • How to soften coconut oil: starting with solid coconut oil in a container with a wide opening, scrape the oil with a large spoon until you have fluffy white creamy coconut oil. You can then use it to replace softened butter in almost any recipe (the melting point for coconut oil is around 25-26°C).
  • You can use different types of nut meals, just make sure you use 200g altogether. Almonds, hazelnuts, and walnuts all work well - either by themselves, or in any combination.
  • Feel free to decorate the tart with sliced almonds around the edge before baking, and to sprinkle it with powdered sugar before serving.
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