Spiced Plum Linzer Torte

This Spiced Plum Linzer Torte is a delicious twist on the Austrian Classic, perfect for Fall and The Holiday Season. Combining an easy-to-make cinnamon dough and sweet plum jam filling creates a delicious warming tart. You won't be able to stop at just one slice!

I adore making tarts and have many gorgeous tart recipes on my sit. However, sometimes you want to make a tart that is simple, rustic and tastes incredible.

May I introduce you to this Plum Linzer Torte? The shortcrust style dough is straightforward to make and gets pressed into the tart pan base using your fingers for ease. its made with cinnamon, cloves and almonds for maximum flavour.

Filled with a spiced plum jam, a simple lattice decorates the top. Flaked almonds surround the edge for crunch and more nutty flavour. The warming spices throughout, nuttiness and sweet plum jam create the most perfect tart. Check out my Pecan Tart, Pear Frangipane Tart, and Caramel Apple Tart for more seasonal favourites.

❓ What is Linzer Torte?

Linzer Torte is an Austrian Classic that is thought to date back from 1696 and is named after the Austrian Town Linz.

The traditional torte is made up of a crumbly shortbread style dough from almonds, egg yolks, butter, sugar, flour, lemon zest and spices such as cunnamon and cloves.

The torte is then filled with a jam or preserve, usually redcurrant or raspberry and topped off with more dough in the shape of a simple lattice. Occasionally flaked almonds are sprinkled on top.

Once baked till golden, the spiced pastry pairs beautifully with the sweetness of the jam. As well as in Austria, Linzer Torte is traditionally served in Germany and Switzerland around Autumn and into Christmas. It makes a great way to finish off your Holiday meal.

🧾 Ingredients Needed

The list of ingredients required for this Linzer Torte isn't extensive. I have written notes below, including substitutions where applicable, to make this versatile and easy to make no matter what!

Also, look at the section below to check out my variations for a spring, summer or winter Linzer Torte.

The Spiced Dough

• Butter - I prefer to use unsalted butter so I can control the amount needed. Make sure the butter is at room temperature, and it will need to be soft enough to beat in with the sugar.
• Icing Sugar (Powder Confectioners' Icing Sugar) - A quick and easy way to add sweetness to the dough. Make sure to sift it to remove any lumps.
• Lemon Zest - Just enough to layer flavour into the dough. Alternatively, use orange zest or a combination of both.
• Almond Meal (Ground Almonds) - Use any ground nuts such as hazelnuts, pecans or walnuts in the dough. Please note that almond flour is much finer and will provide a slightly different texture to the pastry.
• Cinnamon and Clove Spices - This wouldn't be an Austrian Torte without these two spices in the dough. Don't skimp on the amount- you want to get the warm flavours shining through once baked..

Plum Jam

For my recipe today, I've used my Homemade Plum Jam recipe which is absolutely delightful in this Lonzer Torte. I add a stick of cinnamon and star anise into the jam when cooking it to add a subtle spiced flavour. But you can leave these out if you prefer.

Not everyone may have the time and opportunity to make their jam from scratch, so using your favourite store-bought plum jam or preserve is a fantastic alternative. Bonne Maman has a delicious Damson Plum Jam that is my go-to.

👩🏻‍🍳 How to Make

Below, I'm sharing a series of process images and instructions to help you along with this classic Austrian Linzer Torte recipe. The dough comes together quickly in a standmixer bowl, and the majority then gets pressed into the pan and filled with jam. The remaining dough is used for the lattice, whereby I show you how to create it step-by-step.

I'm excited for you to follow along and produce the best Linzer Torte you've ever made!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Make the Dough

STEP 1. Cream butter, sugar and lemon zest together. Add the butter, icing sugar and lemon zest into the bowl of a standmixer and beat on medium until the butter is pale. This can take 4 to 5 minutes (Images 1 & 2). Ensure that you scrape down the base and sides of the bowl before commencing the next step.

STEP 2. Add yolks one at a time. Add each yolk to the mixing bowl, beating well after each addition (Images 3 & 4).

STEP 3. Mix in the remaining ingredients. Sift into the mixing bowl the flour, then add the ground almonds, cinnamon, cloves and salt (Images 5). Beat until the dough is well combined (Image 6). Use a rubber spatula to scrape down the sides of the bowl (Image 7). The dough is quite moist to handle. Use floured (imperative) hands to bring the dough together into a ball (Image 8).

STEP 4. Line the pan with the dough. For the recipe, I've used a 23cm (9-inch) fluted tart pan with a removable base. Alternatively, you can use a spring form pan.

Divide the dough into ⅔ and ⅓ portions (Image 9). Wrap the ⅓ portion (to be used for the lattice) in plastic wrap, shape it into a flat disc (chills quicker) and freeze for ten minutes.

Add the ⅔ portion to the pan, and using your fingers, press it down across the base until smooth and bring it up the sides of the pan (Images 10 & 11).

Assemble the Torte

STEP 5. Cut the lattice. The remaining dough must be firm enough to roll but not so firm that it will crack. It does soften quickly, so flour the top and bottom of the disc and roll in between parchment paper (Image 12) until roughly 25 cm/ 10-inch in diameter.

Cut the lattice into 1 cm/ ½ inch strips- 10 in total (Image 13). Refrigerate until firm enough for you to peel them off the paper. If they are too soft, they'll break. Reserve any remaining dough.

STEP 6. Fill the base with jam. Spoon 2 cups of jam into the torte base and smooth until even (Image 14).

STEP 7. Assemble the lattice pastry. Place 5 strips evenly spaced out vertically over the top of the jelly (Image 15). Turn the pan 90 degrees and place the remaining five strips of dough over the existing ones (Image 16).

Use your thumb to press the ends of the dough into the edge to neaten them up and trim off the excess (Image 17).

STEP 8. Finish the tart. With the remaining dough - use your fingers to form small sausages and press them around the edge. There should be enough dough to make the edges approximately 1cm/1/2 inch thick (Images 18 & 19).

Sprinkle the flaked almonds all around this thicker edge (Image 20).

STEP 9. Bake! I prefer to bake this at a slightly lower temperature than the standard 180/350F so the flaked almonds don't burn on top. The Linzer Torte needs to bake to a lovely golden colour (Image 21)- that way, you'll know it's cooked right through. If the top does brown too quickly before the end of the bake time, just tent in foil.

The torte will smell incredible once baked, and the jam will be visibly bubbling in between the lattice pattern.

s