If you're looking for a delicious and easy-to-make dessert for the holidays, look no further than the Linzer tart. The blend of sweet and tart flavors makes it perfect for any holiday gathering, but it's also great any time of year!
History of the Linzer Tart
"The Linzer Torte" is an Austrian dessert that consists of a short pastry base filled with jam and traditionally topped with a lattice crust. It is often served during the holiday season or as part of tea service in Austria. It's been around for centuries—the "Linzer Torte" has been documented by name as early as 1696!
Linzer Tarts are also popular in other countries such as Germany, Switzerland, Hungary, Lithuania, Croatia, and the Czech Republic. They are traditionally prepared during the winter season, especially for Christmas celebrations. So don't be surprised if they become your new favorite holiday dessert!
Looking for the perfect Hanukkah or Christmas Dessert to serve this year?
These festive treats are both sweet and tart, with a vanilla custard filling, topped with a raspberry preserve. The best part? You can make this tart with our French Tart Baking Kit. It comes with all the tools you'll need: special perforated tart rings, baking weights, a candy thermometer … even a piping bag for the finishing touches!
Do you want to make French Tarts for the holidays, but you're intimidated?
French tarts might look fancy, but they're actually not as hard as you think! If you're feeling overwhelmed by baking, don't worry—making your own tarts doesn't have to take all day! You can easily split this recipe up into three parts: making the dough, making the shells, and then custard on the day of. So let's get to it!
Holiday Linzer Tart Recipe
Servings: 6 Tartlets
Almond Tart Crust
12 Tbsp. unsalted butter, cold, cubed
1 ¼ cup powdered sugar
½ tsp. salt
1 tsp. almond extract
4 egg yolks (reserve whites for meringue)
2 ¼ cups all-purpose flour
You’ll need to start with a batch of six tart shells. Don’t worry — we'll walk you through exactly how to make a tart crust like a French pastry chef in our detailed post here. This is the longest part of the process and can be made the day before.
For the Linzer Tart tops, you'll use extra dough to cut circles with the same perforated ring. Use a small cookie cutter or cut a shape in the center and then bake with the tart shells.
4 cups whole milk
1 Tbsp vanilla extract
½ cup white sugar
3 Tbsp cornstarch
2 Tbsp butter
In a saucepan, cook milk and vanilla over medium heat until simmering. Remove from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch in a bowl until the sugar dissolves.
Set the saucepan back on low heat and pour the egg mixture slowly, whisking constantly until the custard thickens. Add in butter and continue to whisk until the custard is thick enough to coat the bottom of a spoon, 5 to 10 minutes.
While warm, pour into pre-made tart shells and leave 1/4" at the top for the raspberry jam. Allow to cool and set in the fridge for at least 1 hour before topping with store bought or homemade preserves. Dust with powdered sugar.
We hope you enjoyed making this recipe as much as we did. It’s a great dessert for a holiday party or family gathering because it tastes wonderful and looks beautiful.