Austrian Linzer Torte

Step 1

Place the softened butter and 0.75 cup sugar in a large mixing bowl, then use an electric mixer or whisk to beat them together until the mixture looks pale and fluffy, about 2 minutes.

Step 2

Add the egg yolk to the butter mixture and stir with a wooden spoon until no yellow streaks remain and the mixture is uniform.

Step 3

In a separate bowl, combine 1.5 cups flour, 0.75 cup ground almonds, and 0.25 teaspoon salt, stirring with a fork until evenly mixed.

Step 4

Pour the dry ingredients into the butter mixture and stir with a wooden spoon until a soft dough forms with no visible dry streaks, about 1 minute.

Step 5

Divide the dough into two pieces: one slightly larger (two-thirds of the dough) and one slightly smaller (one-third). Wrap each piece separately in plastic wrap and refrigerate for 15 minutes.

Step 6

Preheat the oven to 350°F and position a rack in the center, waiting until the indicator light turns off or you hear a beep, about 10 minutes.

Step 7

Remove the larger piece of dough from the refrigerator and place it between two sheets of parchment paper, then use a rolling pin to flatten it into a circle roughly 9 inches across and 1/8 inch thick.

Step 8

Slide the rolled dough (still between parchment sheets) onto a flat work surface or baking sheet and peel off the top layer of parchment paper.

Step 9

Use a 9-inch tart pan with a removable bottom as a guide: carefully slide the parchment with the dough circle onto the pan's base and press the dough gently to cover the bottom and fit the sides, then trim any overhang.

Step 10

Spread 0.75 cup raspberry jam evenly across the dough base, leaving a 1/2-inch border at the edge so the filling doesn't spill.

Step 11

Remove the smaller piece of dough from the refrigerator and roll it between two parchment sheets into a circle roughly 9 inches across and 1/8 inch thick.

Step 12

Peel off the top parchment layer, then use a sharp knife to cut the dough circle into strips about 0.5 inches wide, cutting straight down through the full thickness of the dough.

Step 13

Arrange half the strips across the jam-covered base in one direction, spacing them about 1 inch apart, then arrange the remaining strips diagonally across in the opposite direction to create a lattice pattern.

Step 14

Press the lattice strips gently where they overlap so they stick together and hold their shape during baking.

Step 15

Slide the tart pan into the preheated 350°F oven and bake for 25–30 minutes until the pastry strips turn the color of warm honey and the jam just begins to bubble slightly at the edges.

Step 16

Remove the torte from the oven using oven mitts and set it on a wire cooling rack, then let it cool at room temperature for at least 10 minutes so the jam sets and the pastry firms up.

Step 17

Gently push up the removable tart pan base to release the torte and slide it onto a flat serving plate.

Step 18

Dust the top surface evenly with 2 tablespoons powdered sugar using a fine-mesh sifter or small spoon, creating a light, even coating.