Mike Tully, Raspberry Linzer Torte
I make this recipe nearly every year for family and friends. I learned by husking the hazelnuts for my parents, eventually making the whole recipe. It’s relatively simple and involves one occasionally hard-to-find ingredient—the seedless preserves—which can become a scavenger hunt of sorts across your local markets. The latticing is a design opportunity each time anew.
- 1.25 cups (~5 oz.) skinless hazelnuts (toast and husk first if they have skins)
- 2-1/3 cups all purpose flour
- 3/4 cup sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
- 4 large egg yolks
- 1 tbsp. vanilla extract
- 1-1/2 cups (~18 oz.) seedless raspberry preserves
- Preheat oven to 350 degrees.
- Butter 9” tart pan with removable bottom.
- Combine nuts and 1/3 cup of flour in food processor (or coffee grinder in a pinch). Finely chop nuts.
- Transfer mixture to large bowl.
- Add remaining 2 cups flour, sugar, cinnamon, baking powder, salt, and nutmeg to bowl. Whisk to blend.
- Add butter. Use an electric mixer on low speed to blend ingredients until coarse meal forms.
- Add egg yolks and vanilla. Beat until moist clumps form.
- Gather dough into a ball. Press 1-1/2 cups (packed) dough over bottom and sides of buttered pan.
- Spread preserves across dough.
- Roll remaining dough into ~13” by ~10” rectangle. Set on lightly floured parchment paper.
- Freeze for 5–10 minutes till firm.
- Cut twelve 1/2” wide strips lengthwise from dough.
- Arrange 6 strips across torte one way and 6 strips across them the other way, weaving to make criss cross pattern.
- Seal ends of strips to the dough’s edge, trimming excess.
- Reserve scraps to make cookies, if desired.
- Bake torte about 40 minutes or until crust is golden brown and preserves are bubbling thickly.
- Remove from oven and cool completely on rack.
- Push bottom of pan up to free torte from pan.
- Sift powdered sugar lightly over top, if desired.
Can be made 2 days ahead.
Serve and enjoy!