Raspberry Linzer Tarts

Name: Raspberry Linzer Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 tarts
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup fresh raspberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Powdered sugar (for serving)

Highlighted under: Baking & Desserts

I absolutely love making Raspberry Linzer Tarts, especially when fresh raspberries are in season. The combination of crispy almond-infused dough and the sweet-tart raspberry filling is irresistible. I often find myself making a double batch because they disappear so quickly! These treats are not just delicious; they also make fantastic gifts or perfect additions to any gathering. Plus, they'll impress everyone with their charming presentation and delightful flavor balance.

Created by

Quinn Harper

Last updated on 2026-01-10T01:25:10.856Z

When I first experimented with Raspberry Linzer Tarts, I was surprised by how versatile they could be. The nutty flavors of almond flour combined with the freshness of raspberries left me craving more. I found that chilling the dough really helped in shaping the tarts without falling apart. It’s a little tip I learned that makes all the difference!

One time, I decided to add a hint of lemon zest to the raspberry filling, and the result was a burst of citrusy flavor that perfectly complemented the sweetness. This little tweak took these tarts to the next level, making them a family favorite at celebrations!

        Why You'll Love This Recipe
        Crisp, buttery texture that crumbles perfectly
Sweet and slightly tart raspberry filling for a delightful contrast
A classic treat that never goes out of style

      

Perfecting the Tart Dough

Creating a flaky and tender crust is essential for the success of your Raspberry Linzer Tarts. The combination of all-purpose and almond flours yields a delightful texture that complements the raspberry filling beautifully. Make sure your butter is softened but not melted; this helps achieve the perfect creamy consistency when creaming with powdered sugar. If the dough feels too soft after mixing, chill it a bit longer to avoid difficulty when rolling it out.

When rolling out the dough, using a floured surface is critical to prevent sticking. Aim for a thickness of about 1/4-inch for optimal crispness once baked. If you don’t have a round cutter, a glass can work just as well to shape the tart bottoms and tops. After cutting, it's helpful to place the dough back in the refrigerator briefly before baking. This further firms up the dough, ensuring it holds its shape when baked.

Crafting the Raspberry Filling

The raspberry filling is the star of this recipe, and using fresh, ripe raspberries will significantly enhance the flavor. If fresh raspberries aren't available, you can substitute with frozen ones, but be sure to thaw and drain them to prevent excess moisture in the filling. The addition of cornstarch not only thickens the mixture but also helps set the filling, preventing it from leaking out during baking.

Cook the filling gently over medium heat; stirring too aggressively can break down the delicate berries. You’ll know it’s ready when the mixture begins to thicken and bubble, which should take about 5-7 minutes. Once cooled, the filling will thicken further, resulting in the perfect sweet-tart contrast against the buttery tart crust.

Serving, Storing, and Variations

When serving your Raspberry Linzer Tarts, a light dusting of powdered sugar not only enhances their visual appeal but adds a touch of sweetness that beautifully balances the tartness of the filling. For an elegant presentation, you might consider garnishing with fresh raspberries or mint leaves. These tarts are delightful on their own but can also be served alongside a scoop of vanilla ice cream for an indulgent treat.

If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze the tarts individually for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm but not hot. For a fun twist, try replacing raspberries with other fruits like apricots or cherries, adjusting sugar levels based on the fruit's sweetness.

Ingredients

For the Tart Dough

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

For the Raspberry Filling

1 cup fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For Dusting

Powdered sugar (for serving)

Instructions

Make the Tart Dough

In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the all-purpose and almond flours along with salt, mixing until just combined. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Prepare the Raspberry Filling

In a saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently until the mixture begins to thicken and bubble. Remove from heat and let it cool.

Assemble the Tarts

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4-inch thick. Cut out circles for the bottom of the tarts and smaller circles for the tops with a center cut-out. Place the bottoms on a baking sheet, fill each with raspberry filling, and place the tops over them.

Bake

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow them to cool on the pan for a few minutes before transferring to a wire rack.

Serve

Dust with powdered sugar before serving. Enjoy your delightful Raspberry Linzer Tarts!

Pro Tips

For a beautiful presentation, consider dusting the tarts with powdered sugar just before serving. You can also try replacing raspberries with your favorite berry for variety!

Ingredient Roles Explained

The use of almond flour in the crust not only adds a nutty flavor but also contributes to the overall texture, creating a more delicate, melt-in-your-mouth experience. If almond flour is unavailable, you can substitute it with oat flour or finely ground walnuts, but this may slightly alter the flavor profile.

Powdered sugar is used instead of granulated sugar in the dough to achieve a finesse in texture. It dissolves easily, ensuring a smooth dough, which is essential for achieving that perfect crumb when baked. Remember to sift if it's clumpy for the best results.

Common Troubleshooting Tips

One common issue when making tarts is overbaking, which can lead to a dry crust. Keep an eye on the tarts, and pull them out of the oven as soon as the edges turn golden but the centers remain pale. This will help maintain that desired buttery crispness while allowing the filling to stay luscious.

If your dough isn't rolling out smoothly, it may be too warm or too dry. You can sprinkle in a tiny bit of cold water to moisten it or chill it further before aiming for that perfect thickness. Alternatively, if the dough cracks during rolling, let it rest for a few minutes to relax the gluten before continuing.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to drain any excess liquid before using them in the filling.

→ How should I store the tarts?

Store the tarts in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough ahead of time and keep it in the refrigerator for up to 3 days or freeze it for up to a month.

→ What can I substitute for almond flour?

If you have a nut allergy, you can substitute almond flour with additional all-purpose flour or use oat flour for a gluten-free option.