Raspberry Linzer Tarts

Name: Raspberry Linzer Tarts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 tarts
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup unsalted butter, softened; 1/3 cup powdered sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup raspberry jam; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely love making Raspberry Linzer Tarts, especially during the holiday season. The combination of buttery, nutty dough with a sweet and tangy raspberry filling makes them a true delight. I find that the rich flavor of the almonds paired with the bright notes of the fruit elevates any gathering. These tarts not only look beautiful, but they are also a treat that everyone will adore. Plus, they are surprisingly simple to make, making them the perfect recipe to whip up for friends or family.

Created by

Ruby Lawson

Last updated on 2026-01-07T10:49:12.968Z

Creating Raspberry Linzer Tarts has become a cherished tradition for me. I remember the first time I made them; the kitchen was filled with the enticing aroma of freshly baked cookies. Using almond flour adds a lovely depth to the dough, and you can really taste the difference it makes. One useful tip I've learned over the years is to chill the dough before rolling — it helps maintain the shape and makes it easier to work with.

Another aspect I truly appreciate about this recipe is how flexible it is. While raspberry is a classic choice for filling, I’ve experimented with other fruits like apricot and cherry, and they all turn out delicious. Serving these tarts dusted with powdered sugar adds a touch of elegance, making them perfect for any occasion.

        Why You'll Love These Tarts
        Buttery, crumbly texture that melts in your mouth
Fresh raspberry filling that adds a delightful zing
Beautifully presented, perfect for gatherings or special events

      

Understanding the Dough

The dough for Raspberry Linzer Tarts is a delicate balance of flours, with all-purpose flour providing structure while almond flour contributes to the rich, nutty flavor that complements the raspberry filling beautifully. Make sure your butter is softened at room temperature to ensure it creams well with the powdered sugar, resulting in a light, airy dough. If the dough feels too sticky, a light dusting of flour can help during rolling, but be cautious not to incorporate too much, which may affect the tenderness.

Chilling the dough is a crucial step that shouldn’t be overlooked. This allows the butter to firm up, making it easier to roll out and helping the tarts maintain their shape during baking. If your kitchen is particularly warm, I recommend chilling the dough for an additional 15-20 minutes to ensure it doesn’t become overly soft. This extra firmness will yield better-defined edges on your finished tarts.

Filling and Assembly Tips

When choosing raspberry jam, opt for a high-quality product that is pureed rather than chunky, which will spread more evenly between the cookie layers. You can also use homemade raspberry jam if you have it on hand; just ensure it has recently been cooked down to a thick consistency. This helps prevent the filling from seeping out during baking, keeping the tarts beautifully intact.

The assembly of the tarts is not only about putting them together but also about presentation. Dusting the finished tarts with powdered sugar adds a lovely visual contrast and enhances the sweetness of the tart. For added flair, consider drizzling some melted chocolate over the top or garnishing with fresh raspberries before serving. This can elevate them from delightful treats to stunning centerpiece desserts on your holiday table.

Ingredients

Gather these ingredients to start your culinary adventure!

For the Dough

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup unsalted butter, softened
1/3 cup powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling

1 cup raspberry jam
Powdered sugar for dusting

Make sure all ingredients are measured properly for the best results.

Instructions

Follow these steps to create your delectable Raspberry Linzer Tarts!

Make the Dough

In a bowl, cream the softened butter and powdered sugar until light and fluffy. Add the egg yolk, vanilla extract, and salt, mixing until combined. Gradually add both types of flour until a soft dough forms.

Wrap in plastic wrap and chill for at least 30 minutes.

Roll and Cut

Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/8-inch thick. Use a cookie cutter to cut out shapes, topping half with a smaller cutout for the tops.

Transfer to a baking sheet lined with parchment paper.

Bake

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

Assemble the Tarts

Spread a teaspoonful of raspberry jam on each full cookie and place the cutout cookie on top. Dust the finished tarts with powdered sugar before serving.

Enjoy your homemade Raspberry Linzer Tarts with family and friends!

Pro Tips

Make sure to chill your dough sufficiently, as this will prevent the cookies from spreading too much during baking.

Storage and Make-Ahead Options

Raspberry Linzer Tarts can be made ahead of time, making them ideal for holiday baking. After baking and cooling the cookies, you can store them in an airtight container at room temperature for up to five days. To maintain their crispness, keep the filling separate until you are ready to serve. This keeps the cookies from becoming soggy and ensures that they retain their delightful texture.

If you wish to prepare them even further in advance, the unbaked dough can be wrapped tightly in plastic wrap and frozen for up to three months. When ready to use, simply thaw it in the refrigerator overnight and proceed with the rolling and cutting steps as outlined. This method allows you to enjoy freshly baked tarts with minimal last-minute effort.

Troubleshooting Common Issues

If your dough is cracking when rolling, it may be too cold. Allow it to sit at room temperature for a few minutes to soften slightly before rolling again. Conversely, if it seems too soft and difficult to manage, return it to the refrigerator for a while to firm up. Both the temperature of your dough and the environment can significantly impact its behavior, so keep those in mind while working.

Another common issue is the filling overflowing during baking. To prevent this, ensure that you only add a thin layer of raspberry jam to each cookie base. This is especially important if you are using a jam that is particularly runny. A good guideline is to use about a teaspoon per tart, which allows the filling to spread without spilling over the edges.

Questions About Recipes

→ Can I use other types of jam?

Absolutely! You can substitute raspberry jam with apricot, strawberry, or even a mixed berry jam.

→ What is the best way to store these tarts?

Store the tarts in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

→ Can I freeze Linzer Tarts?

Yes, you can freeze the baked tarts without the jam for up to 3 months. Thaw and add jam when ready to serve.

→ What can I substitute for almond flour?

You can use regular all-purpose flour if you're allergic to nuts, but the flavor will differ slightly. Oat flour is another nut-free alternative.