Linzer tarts

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

For 8 piece

Nutritional Information

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


  • Linzer batter
  • 200 g sugar
  • 250 g lactose-free butter, soft
  • 1 pinch salt
  • 1 organic lemon, used 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
  • 8 ramekins (each approx. 7 cm in diameter), base lined with baking paper, sides greased

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  • Linzer batter

    Mix the butter, sugar and salt in a bowl. 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 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 in diameter) 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.
  • Shelf life:

    Wrap in clingfilm and keep in the fridge for approx. 3 days.

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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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