Linzer Tarts

Total time: 1hr 30m
Preparation Time: 50m

For 8 pieces

Nutritional Information

Contains 717 Kcal, 8g Protein, 79g Carbohydrates, 40g Fat


  • Linz Tart Dough
  • 200 g sugar
  • 250 g lactose free butter, soft
  • 1 pinch salt
  • 1 organic lemons, use grated zest only
  • 2 eggs
  • 300 g gluten free flour (Schär)
  • 0.25 tsp. cinnamon
  • 200 g ground almonds
  • 1 pinch ground cloves
  • Filling
  • 300 g raspberry jam
  • Utensils
  • Für 8 Förmchen von je ca. 7 cm Ø, Böden mit Backpapier belegt, Rand gefettet

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  • Linz Tart Dough

    Put the butter in a bowl, then stir in the sugar and salt. Add the eggs and continue to stir until the mixture becomes lighter in colour. Stir in the lemon zest. Combine the flour, almonds, cinnamon and ground cloves and stir into the mixture. Divide 3/4 of the mixture into the 8 ramekins and smooth down.
  • Filling

    Stir the jam until smooth, spread over the pastry bases leaving a gap of approx. 2 cm all the way around. Spoon the remaining mixture into a piping bag with a smooth nozzle (approx. 8 cm Ø) and pipe the edges all around the jam. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the ramekins and leave to cool on a rack.
  • Haltbarkeit:

    in Folie eingepackt im Kühlschrank ca. 3 Tage.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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