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. Preheat oven to 350 degrees.
  2. Butter 9” tart pan with removable bottom.
  3. Combine nuts and 1/3 cup of flour in food processor (or coffee grinder in a pinch). Finely chop nuts.
  4. Transfer mixture to large bowl.
  5. Add remaining 2 cups flour, sugar, cinnamon, baking powder, salt, and nutmeg to bowl. Whisk to blend.
  6. Add butter. Use an electric mixer on low speed to blend ingredients until coarse meal forms.
  7. Add egg yolks and vanilla. Beat until moist clumps form.
  8. Gather dough into a ball. Press 1-1/2 cups (packed) dough over bottom and sides of buttered pan.
  9. Spread preserves across dough.

  10. Roll remaining dough into ~13” by ~10” rectangle. Set on lightly floured parchment paper.
  11. Freeze for 5–10 minutes till firm.
  12. Cut twelve 1/2” wide strips lengthwise from dough.
  13. Arrange 6 strips across torte one way and 6 strips across them the other way, weaving to make criss cross pattern.
  14. Seal ends of strips to the dough’s edge, trimming excess.
  15. Reserve scraps to make cookies, if desired.
  16. Bake torte about 40 minutes or until crust is golden brown and preserves are bubbling thickly.
  17. Remove from oven and cool completely on rack.
  18. Push bottom of pan up to free torte from pan.
  19. Sift powdered sugar lightly over top, if desired.

Can be made 2 days ahead.

Serve and enjoy!