Plum Linzer Torte Recipe: Classic Austrian Dessert with a Fruity Twist

A linzer torte is one of Austria’s oldest desserts, dating back to the 1600s. This stunning pastry features a rich, nutty dough made with ground almonds and warm spices, traditionally filled with raspberry jam. Our plum version adds a tart sweetness that perfectly balances the buttery crust.

The signature lattice top makes this dessert instantly recognizable. While it looks impressive, the technique is surprisingly simple once you understand the basic steps. This plum variation brings a seasonal twist to the traditional recipe while maintaining all the classic flavors.

Why You’ll Love This Plum Linzer Torte

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This recipe transforms simple ingredients into an elegant dessert worthy of any special occasion. The combination of toasted almonds, cinnamon, and tart plum jam creates layers of flavor that develop even better after a day of resting. Unlike many fancy desserts, this one actually improves with time.

The buttery, crumbly texture of the almond crust pairs beautifully with the jammy plum filling. You can make it ahead, which makes it perfect for holiday entertaining or weekend baking projects. Plus, the stunning lattice pattern means every slice looks bakery quality.

Key Ingredients You’ll Need

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The magic of this torte starts with finely ground almonds, which give the crust its signature texture and nutty flavor. You’ll also need all purpose flour, cold butter, and just enough sugar to balance the tartness of the plums. Traditional spices like cinnamon and a hint of cloves add warmth.

Essential ingredients:

Read More: Pumpkin Cream Cheese Roll Ups Recipe

Tips for Perfect Results

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The secret to a tender linzer torte crust is keeping everything cold. If the dough becomes too soft while working with it, simply refrigerate for 15 minutes before continuing. This prevents the butter from melting and ensures a crumbly, melt in your mouth texture.

Don’t skip the resting time in the refrigerator. Chilling the dough makes it much easier to roll out and prevents shrinking during baking. The torte also tastes significantly better after resting overnight, as the flavors meld together and the jam softens the crust slightly.

Pro tips:

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Plum Linzer Torte Recipe: Classic Austrian Dessert with a Fruity Twist

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

A classic Austrian almond torte filled with sweet tart plum jam and topped with a beautiful lattice crust. This stunning dessert tastes even better the next day.

Ingredients

• For the Crust

• 1½ cups finely ground almonds (150g)

• 1¼ cups all purpose flour (155g)

• ½ cup granulated sugar (100g)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 1 teaspoon lemon zest

• ¾ cup cold unsalted butter, cubed (170g)

• 1 large egg yolk

• 1 tablespoon cold water (if needed)

• For the Filling

• 1¼ cups plum jam or preserves (400g)

• For the Egg Wash

• 1 egg beaten with 1 tablespoon water

Directions

• Combine ground almonds, flour, sugar, cinnamon, cloves, and lemon zest in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
• Add egg yolk and mix until dough comes together. Add water if needed. Divide dough (60/40), flatten into disks, wrap, and chill 2 hours.
• Roll larger portion to 1/4 inch thickness. Press into a 9 inch tart pan. Spread plum jam evenly over the bottom.
• Roll remaining dough and cut into 3/4 inch strips. Weave strips into a lattice pattern over the jam. Trim and seal edges.
• Brush lattice with egg wash. Bake at 350°F for 45 to 50 minutes until golden. Cool completely in pan, preferably overnight before serving.

Notes

• Storage: Keep covered at room temperature for up to 5 days, or refrigerate for up to 1 week.
  Make Ahead: Dough can be made 2 days ahead. The baked torte tastes best after resting overnight.
  Substitutions: Use raspberry, apricot, or cherry jam instead of plum. Hazelnuts can replace almonds for a different flavor profile.
  Serving Tip: Dust with powdered sugar before serving. Pairs beautifully with whipped cream or vanilla ice cream.

Nutrition Information (per serving)

Step by Step Instructions

Step 1: Make the Almond Dough

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Start by combining the ground almonds, flour, sugar, cinnamon, cloves, and lemon zest in a large mixing bowl. Add the cold butter cubes and work them into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This should take about 3 to 4 minutes of working the dough.

Add the egg yolk and mix just until the dough comes together into a shaggy ball. Avoid overmixing, as this can make the crust tough. The dough should feel slightly crumbly but hold together when pressed. Divide the dough into two portions, with one slightly larger than the other (about 60/40 split).

Step 2: Chill and Roll the Dough

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Flatten each dough portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days. This resting period allows the flour to hydrate fully and makes rolling much easier. When ready to use, let the dough sit at room temperature for 5 minutes to soften slightly.

Roll out the larger portion between two sheets of parchment paper to about 1/4 inch thickness. The parchment prevents sticking without adding extra flour, which can make the crust dry. Fit the rolled dough into a 9 inch tart pan with a removable bottom, pressing it gently into the corners and up the sides.

Step 3: Add the Plum Filling

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Spread the plum jam evenly over the bottom of the tart shell, leaving a small border around the edges. Use about 1 to 1.5 cups of jam depending on how thick you like the filling layer. The jam will bubble slightly during baking, so don’t overfill or it may spill over the edges.

Smooth the jam gently with the back of a spoon to create an even layer. If your jam is very thick, you can warm it slightly in the microwave for 10 seconds to make spreading easier. Make sure the jam reaches close to the edges but doesn’t climb up the sides of the crust.

Step 4: Create the Lattice Top

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Roll out the remaining dough between parchment paper to the same thickness as the bottom crust. Cut the dough into strips about 3/4 inch wide using a sharp knife or pastry wheel. You’ll need about 10 to 12 strips total for a classic lattice pattern.

Lay half the strips parallel across the jam filled tart, spacing them evenly. Fold back every other strip halfway, place a perpendicular strip across, then unfold the folded strips over it. Repeat this weaving process with the remaining strips to create the lattice. Trim any excess dough and press the ends gently into the bottom crust edge to seal.

Step 5: Bake and Cool

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Brush the lattice strips lightly with beaten egg or milk for a beautiful golden finish. Place the tart on a baking sheet to catch any drips, then bake at 350°F for 45 to 50 minutes. The crust should turn deep golden brown and the jam should be bubbling gently around the edges when done.

Let the torte cool completely in the pan on a wire rack, which takes about 2 hours. The filling will set as it cools, making slicing much cleaner. For the best flavor and texture, cover the cooled torte and let it rest at room temperature overnight before serving. The wait is worth it as the flavors deepen beautifully.

Frequently Asked Questions