Introduction

The Spiced Plum Linzer Torte is a delightful twist on a classic dessert, combining warm spices with rich almond flavors and sweet plum jam. This elegant tart features a buttery lattice crust that perfectly complements the fruity filling. It’s a perfect treat for special occasions or cozy gatherings.

A round tart sits centered on a white scalloped plate over a white marbled surface. The tart has a golden brown crust with a pattern of toasted almond slices along the edge. Inside the crust, there is a dark, glossy fruit filling visible through a lattice top made of crisscrossed golden brown strips of dough dusted lightly with powdered sugar. Two fresh peach slices with reddish and orange skin rest on the filling near the top right side of the tart. The overall look is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 g unsalted butter (softened)
120 g powdered icing sugar (confectioners’ sugar), sifted
Zest of 1 lemon
2 egg yolks
200 g plain flour (all-purpose)
100 g almond meal (ground almonds)
2 tsp ground cinnamon
¼ tsp ground cloves
½ tsp fine salt
650 g plum jam
2 tbsp flaked almonds

Instructions

Step 1: Cream the butter, icing sugar, and lemon zest together in a stand mixer on medium speed until the butter is pale and fluffy, about 4 to 5 minutes. Scrape down the bowl before the next step.
Step 2: Add the egg yolks one at a time, beating well after each addition to incorporate fully.
Step 3: Sift in the flour, then add the almond meal, cinnamon, cloves, and salt. Beat until the dough comes together, then use floured hands to form it into a ball. The dough will be moist and soft to handle.
Step 4: Divide the dough into two portions: two-thirds for the base and one-third for the lattice. Wrap the smaller portion in plastic wrap, shape it into a flat disc, and freeze for 10 minutes to chill.
Step 5: Press the larger portion of dough evenly across the base and sides of a lined tart pan using your fingers, smoothing it out carefully.
Step 6: Roll out the chilled dough disc between parchment paper to about 25 cm (10 inches) in diameter. Cut into 10 strips about 1 cm (½ inch) wide. Chill these strips until firm enough to handle without breaking.
Step 7: Spoon about 2 cups of plum jam evenly over the base layer, smoothing the top.
Step 8: Arrange 5 lattice strips vertically over the jam, then rotate the pan 90 degrees and weave the remaining 5 strips horizontally over them. Press the ends of the strips into the edge of the tart and trim any excess dough.
Step 9: Use the reserved dough to form small “sausages” and press them around the edge of the tart, creating a border about 1 cm (½ inch) thick. Sprinkle the flaked almonds over this edge.
Step 10: Bake until the pastry is golden brown and the jam bubbles through the lattice. If the top browns too quickly, tent with foil partway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use floured hands while handling the dough to prevent sticking and tearing, especially for the lattice strips.
Swap plum jam for raspberry or apricot jam for a different but equally delicious twist.
For extra flavor, add a teaspoon of vanilla extract to the dough before mixing.
The torte tastes best after resting overnight, allowing the flavors to meld beautifully.

Storage

Store the torte covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a low oven or enjoy cold. The flavors deepen if left overnight before serving.

How to Serve

A slice of peach jam tart with golden brown crust topped with sliced toasted almonds, placed on a white plate with a dollop of white whipped cream on the right side and a fresh peach slice on top; the tart has a shiny reddish-orange jam layer and flaky crust showing scattered crumbs around it; a gold fork holds a piece of tart with jam in the bottom right corner; in the background, a white scalloped edged plate with more tart is partly visible and halved peaches are on the side, all on a white marbled surface with a pink cloth nearby photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fruit jam?

Yes, raspberry, apricot, or blackcurrant jams work well as substitutes and bring their own unique flavor to the tart.

How do I prevent the lattice strips from breaking?

Keep the strips chilled until you’re ready to assemble, handle them gently with floured hands, and roll the dough evenly between parchment paper to maintain structure.