Raspberry Linzer Torte


Back home in Switzerland for a while and feeling patriotic. I’ve been wanting attempt a gluten free Linzer torte for a while now (I miss them WAY too much, sigh)… and the Swiss air convinced me it was the right time.
The result was truly one of those rare gluten-free baking success celebratory moments, yay! And was gone in about 3 minutes, attacked by coeliacs and nons alike –


P.S. As most of you probably know, the alternative classic version is with apricot jam, but feel free to go crazy with anything!


Makes 1 x 25cm Tart (about 6-8 portions):

200g butter (leave out at room temperature for it to soften)

200g caster sugar

1 lemon, zest finely grated

120g eggs

200g ground hazelnuts

200g ground almonds

150g plain white gluten-free flour

1/2 tsp xanthan gum

4g mixed spice

5g gluten-free baking powder

250g raspberry (or apricot) jam

1 egg, for egg washing


Cream the butter and sugar until pale in colour. You can do this either in a Kitchen Aid with the paddle attatchment, or with an electric whisk, or have a little work out and do so by hand (with a wooden spoon). Gradually mix in the eggs. The mixture might split, but if it does, don’t worry – the flour will make it all better.

Sieve all your dries ( you don’t have to do this, I didn’t and it gave me a more rustic tart). Mix well and gradually add to the rest, until you form a very wet dough.

Take half of this dough and roll it between two sheets of baking paper until it’s about 3-5mm thick and fits the tart ring you want it in. I used an 8 inch one. Chill the rolled out dough for about 15 minutes. This will firm it up since there’s butter in there, so you don’t make a mess when you peel the paper off.

Put the rest of the dough in a piping bag and chill too.

Butter your tart ring. Cut the base of the pastry to the right size and pop it in the ring. Egg wash all around the sides. Cut a hole of about 1cm in diameter at the tip of the piping bag, and pipe three rings around the edge of the tart ring, each one on top of the other in order to encase the jam. Chill for a few minutes.

Spread the jam at the base of the tart and pipe a lattice over it. Egg wash all over the pastry and bake in the oven at 175°C for about 30 to 40 minutes or until golden brown in colour and cooked through on the base.

Now cut yourself a slice and feel the love 🙂