Browse All Recipes

Rhubarb and berry Linzertorte

Our take on the Austrian pie, all crumbly pastry and jammy insides.

By Dominic Smith
  • 30 mins preparation
  • 35 mins cooking (plus resting, cooling)
  • Serves 8 - 10
  • Print
The Linzertorte of Austrian origin is a marvellous thing, all buttery, crumbly pastry with a jammy filling and a lattice top. In this recipe we've used almond meal for the pastry, but you could also use hazelnut meal to the same effect.


  • 40 gm butter, chopped
  • 300 gm rhubarb stalks, trimmed and cut into 6cm lengths (halved lengthways if thick)
  • 250 gm strawberries, hulled and halved
  • 50 gm each caster sugar and brown sugar
  • 80 gm (¼ cup) strawberry jam
  • 1 tsp vanilla bean paste
  • 40 gm cornflour
  • 125 gm raspberries, plus extra to serve
  • Vanilla bean ice-cream, to serve
  • 175 gm softened butter
  • 120 gm icing sugar, sifted
  • Finely grated rind of 1 orange
  • 3 egg yolks
  • 250 gm (1⅔ cups) plain flour
  • 150 gm almond meal
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tsp baking powder


  • 1
    For pastry, beat butter, sugar and rind in an electric mixer until pale and fluffy (5 minutes), then add yolks, one at a time, beating until just incorporated. Add remaining sifted ingredients and mix until just combined. Divide pastry into two-third and one-third portions, shaping each into a log, then enclose in plastic wrap. Refrigerate until firm (2 hours).
  • 2
    Meanwhile, heat butter in a frying pan over medium heat. Add rhubarb and strawberries, and cook, stirring gently until juices start to release. Scatter over sugars and stir until dissolved. Cover pan with a cartouche, and cook until fruit is almost tender but still holds its shape
    (5 minutes). Drain fruit over a bowl. Return cooking juices to pan with jam and vanilla. Stir cornflour and 60ml water to a slurry then whisk into the pan. Cook, whisking continuously over low-medium heat until mixture boils and thickens. Combine thickened cooking juices with fruit in the bowl, then refrigerate to chill.
  • 3
    Roll out large portion of pastry on baking paper to a 3mm-thick 16cm x 40cm rectangle. Place pastry into a greased 10.5cm x 34.5cm rectangular loose-based tart tin. Trim excess pastry. Roll out remaining pastry on baking paper to a 3mm-thick 16cm x 28cm rectangle. Freeze tart case and pastry rectangle until required.
  • 4
    Preheat oven to 170°C fan-forced. Fill tart shell with fruit mixture and raspberries. Using a fluted pastry wheel, cut pastry rectangle into 1cm-wide strips. Place strips in a lattice pattern over fruit. Bake tart for 35 minutes, covering top with baking paper if over-browning. Cool tart before serving with ice-cream and extra raspberries.