Cranberry Linzertorte


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A fall version of raspberry linzertorte, this one is a nice surprise something different for the holiday season.



  • 1 cup flour
  • 6 tablespoons sugar
  • Pinch ground cloves
  • ½ teaspoon ground cinnamon
  • ounces sliced almonds, toasted and finely chopped
  • 1 cooked egg yolk, finely sieved
  • 2 raw egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 6 ounces ( sticks) soft sweet butter
  • ½ teaspoon chopped lemon zest

Cranberry Filling

  • 5 cups cranberries
  • 1 cup plus 1 tablespoon sugar
  • 1 tablespoon chopped orange zest
  • 3 tablespoons water


To make the crust

Combine the flour, sugar, cloves, cinnamon, chopped almonds, and the cooked egg yolk in the bowl of an electric mixer. With the paddle attachment beat in the raw egg yolks on medium speed. Stir in the vanilla and almond extracts. Add the butter and lemon zest and mix until smooth.

Reserve one-third of the dough for the lattice. Press the remaining dough into the sides and bottom of a 9-inch tart shell. It should be ¼ inch thick. Divide the reserved lattice dough into 8 equal portions. By hand, roll each piece into a 9-inch strip the width of a pencil. Refrigerate the tart shell and the lattice for at least 1 hour until firm.

To make the cranberry filling

Combine cranberries, sugar, orange zest, and water in a nonaluminum pot. Cook over medium heat, stirring occasionally, for about 15 minutes, until the cranberries are soft. Cool to room temperature.

Preheat the oven to 350 degrees.

Fill the tart shell with the cooled cranberry filling and arrange the lattice on top in a crosshatch pattern. Trim the edges of the lattice so they do not hang over the edge of the tart.

Bake the linzertorte for 30 to 35 minutes, until the shell and lattice are golden brown and the filling is bubbly.

Serve the linzertorte at room temperature.