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The tart is cooling on a wire rack on a white marble cooktop. The golden lattice and glossy jam filling are clearly visible.

Vegan Linzer Tart Recipe

This vegan Linzer Torte features a crunchy hazelnut crust, sweet jam filling, and a delicate lattice top. With a touch of almonds and a golden finish, it's a perfect dessert for any occasion!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 16
Course: Dessert
Cuisine: austria
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • Shortcrust pastry 2 ½ cup 300 g flour all-purpose, spelt or gluten-free flour*
  • 1 cup 125 g ground hazelnuts or almond flour
  • 1 tsp baking powder pinch of salt
  • 1 tsp cinnamon
  • pinch of gingerbread spice or cardamom or cloves optional
  • ½ cup 120 g raw cane sugar or other sugar
  • 5.3 oz 150 g vegan butter cold & cut into small cubes
  • 6 tbsp cold water
Filling + Topping
  • ¾ cup 250 g red jam variety of your choice or homemade compote*
  • 2 tbsp dairy-free cream or dairy-free milk
  • pinch of turmeric optional for color
  • 3 tbsp slivered almonds

Equipment

  • 10-inch tart or springform pan
  • Rolling pin
  • Parchment paper or cling film
  • Whisk
  • Food processor (optional)
  • Baking brush
  • Cookie cutter (optional)

Method
 

  1. Prepare pan: Grease a 10-inch tart pan and place in the freezer.
    A 10-inch tart pan is placed on a white marble cooktop, greased and in the freezer, its shiny surface reflecting the cold surroundings.
  2. Make dough: Mix flour, hazelnuts, baking powder, salt, cinnamon, and sugar. Add vegan butter and cold water, then knead into dough.
    A glass mixing bowl on a white marble cooktop contains flour, ground hazelnuts, baking powder, salt, cinnamon, and sugar, being mixed together. Cold cubes of vegan butter and cold water are added to form dough.
  3. Divide dough: Split dough into two portions, wrap one, and chill. Roll out the other portion into the pan, pressing down evenly.
    Dough is divided into two portions on a white marble cooktop. One portion is wrapped in plastic wrap and placed in the fridge, while the other is being pressed evenly into the tart pan.
  4. Spread jam: Layer your favorite red jam over the base of the dough.
    A tart pan on a white marble cooktop is filled with a layer of vibrant, glossy red jam being spread evenly over the pressed dough base.
  5. Form lattice: Roll out the remaining dough, cut into strips, and form a lattice on top of the jam. Press edges to seal.
  6. Brush & sprinkle: Brush with dairy-free cream (with turmeric for color), then sprinkle with slivered almonds.
    A pastry brush applies a light coat of dairy-free cream (with a touch of turmeric) over the lattice crust. Slivered almonds are being generously sprinkled on top.
  7. Bake: Preheat the oven to 355°F (180°C) and bake for 25-30 minutes.
  8. Cool: Let the tart cool completely before serving.
    The tart is cooling on a wire rack on a white marble cooktop. The golden lattice and glossy jam filling are clearly visible.