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Cherry Linzertorte

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As I said in my previous post I will be having guests for the next two weeks and whenever time allows, I shall try and visit a few friends each day.  I usually get up early in the morning when everybody else is fast asleep so that’s the time I will be probably visiting and even preparing a post, even if it takes a few days to prepare it.

Linzertorte originated from Linz, Austria and is a tart filled in with berries.  Whenever I used to visit Group Recipes, I would see this tart and envy how beautiful it looked.   The first time I made it was last year and  I made it with raspberry jam but it was a total failure.  This year instead of using raspberry jam I made my own cherry and apricot sauce, from some leftover fruit and on the day I made the tart, I had finished the cherry spoon sweet, so I used some of that to decorate the cake on top.  I will not be posting the cherry spoon sweet but I have updated last year’s post, as this year I made it with red cherries and used pickling lime.

To start with let me point out a few things about this recipe. The roasting of the nuts did not need to be roasted separately and the almonds needed more time than the hazelnuts. Next time I will do this tart again I will roast the almonds for fifteen minutes and then add the hazelnuts and roast them together for another fifteen minutes. Another thing which is better to be done is to roast the nuts from the previous day as you don’t want your kitchen to have the heat of the oven when rolling out the dough. I made the mistake and kept the oven on while the dough was chilling, so when it was time to make the lattice it was too hot in the kitchen.

The recipe is for a 25 cm baking tin and as my smallest is 28 cm I had to increase the dose, so next to the original recipe you will see the adjustments I made.

What I did is that I added one more egg, increasing the dose by 1/3 so all the other ingredients were also increased roughly by 1/3. The amount of salt, spices, lemon rind were increased by just a little bit. Although I had the vanilla essence on the table I forgot to add it but you can leave it out, as the base is very flavourful by itself. The baking time says 30 – 35 minutes. I know that my oven’s temperature is lower than the indication so although I had the temperature at 180 degrees, I baked the tart for 55 minutes.

Lizertorte – Recipe from Group Recipes

Preparation time: 15 minutes

Cooking time: 55 minutes

Serves: 10 – 12


Original Recipe

My Recipe


Cup (150 grams)

225 grams

Unblanched almonds


Cup (57 grams)

85 grams

Unblanched hazelnuts

1 ½

Cups (210 grams)

315 grams

All purpose flour


Cup (135 grams)

200 grams

Granulated white sugar

Zest of 1 large lemon




Ground cinnamon



1/8 +

Ground cloves



¼ +




½ +

Baking powder


Tbsp (195 grams)

250 grams

Cold unsalted butter, cut into pieces



Not added

Pure Vanilla extract

Not used

Confectioners’ Icing sugar for dusting



Cherry and apricot sauce


Cherries (spoon sweet)



Preheat the oven to 180 degrees C and position rack in the centre of the oven.


Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack. Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup (70 grams) of flour, until finely ground.


Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined.


Add the butter and pulse until the mixture looks like fine crumbs.


Add the 3 egg yolks and vanilla extract and pulse until the dough just begins to come together.


Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate.


Take the larger ball of dough and press it into the bottom and up the sides of a buttered 28 cm springform pan, pressing the dough about 1 inch up the sides of the pan.


Take the cherry and apricot preserves and spread them over the bottom of the crust. Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 28 cm by 15 cm.  With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10 – 1/2 inch wide strips. Using an offset spatula gently transfer the strips to the tart pan. (If the strips are too soft simply place them in the fridge for a few minutes until firm.) Lay five strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips. Trim the edges of the strips to fit the tart pan.


Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick. Don’t worry if the rope breaks.  Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork, press the rope into the edges of the bottom crust to seal the edges.


Bake the tart in a preheated 180 degree C oven for about 55 minutes or until the pastry is golden brown. Let the torte cool on a wire rack before unmolding.  Although you can serve this torte the same day as it is baked I like to cover and refrigerate it for a day or two before serving.


This torte will keep in the refrigerator for about a week.

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Jess and Brandon

Monday 2nd of February 2015

Amazing post. The pie/tart looks amazing and delicious. I can't wait to try it.


Saturday 13th of June 2009

This looks gorgeous Ivy - cherry filling appeals to me.

Cakelaw's last blog post..South Bank Regional Flavours Event, Brisbane


Friday 12th of June 2009

Hello Ivy, This is my first time visiting your blog. It is a visual delight! I have bookmarked you and looking forward to your great recipes. Thanks!

Priya's last blog post..Penne with Tomato sauce, Vegetables and Cheese Casserole


Friday 12th of June 2009

Yummy one :-)looks so tempting ivy!


Friday 12th of June 2009

Looks divinely delicious. Love the way your "braided" the dough on top :)

Jackie @'s last blog post..Asparagus Risotto Recipe

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