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!
Equipment
- 10-inch tart or springform pan
- Rolling pin
- Parchment paper or cling film
- Whisk
- Food processor (optional)
- Baking brush
- Cookie cutter (optional)
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
Instructions
- Prepare pan: Grease a 10-inch tart pan and place in the freezer.
- Make dough: Mix flour, hazelnuts, baking powder, salt, cinnamon, and sugar. Add vegan butter and cold water, then knead into dough.
- Divide dough: Split dough into two portions, wrap one, and chill. Roll out the other portion into the pan, pressing down evenly.
- Spread jam: Layer your favorite red jam over the base of the dough.
- Form lattice: Roll out the remaining dough, cut into strips, and form a lattice on top of the jam. Press edges to seal.
- Brush & sprinkle: Brush with dairy-free cream (with turmeric for color), then sprinkle with slivered almonds.
- Bake: Preheat the oven to 355°F (180°C) and bake for 25-30 minutes.
- Cool: Let the tart cool completely before serving.
