Linzertorte

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Appears in Cook's Illustrated November/December 2005, America's Test Kitchen TV

What's the secret to making a perfect version of this Old World tart?

SERVES 10 to 12 (Makes one 11-inch tart)

TIME 2½ hours, plus 50 minutes freezing and 3 hours cooling

has video

WHY THIS RECIPE WORKS

The components of a Linzertorte couldn’t be easier to prepare. A buttery, nut-enhanced crust comes together easily in the food processor, and the raspberry jam filling is something you buy. Making this holiday tart look special is what take...

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