Linzer Torte with Raspberry Cranberry Jam

FOR THE DOUGH Start by creaming the room temperature Plugrà unsalted butter with the light brown sugar, cinnamon, and salt. Use a stand mixer with the paddle attachment, or a hand mixer, and beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the dough, which will result in a tender, flaky crust.

Once the butter and sugar are well-creamed, add the eggs one at a time, mixing thoroughly after each addition.

Gradually add the all-purpose flour and almond flour into the wet mixture, mixing on low speed or folding by hand. Be careful not to overmix the dough at this stage; just combine until the flour is fully integrated. Overmixing can make the dough tough. The dough should be soft and easy to work with, but not sticky.

Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper to prevent sticking, creating a circle about ½ cm (¼ inch) thick.

After rolling out the dough, let it rest. This means placing the dough in the refrigerator (still between the parchment) for at least 30 minutes. Resting the dough allows the butter to firm up again and the gluten to relax, making it easier to handle and preventing shrinkage during baking.

For the lattice, take one of the rolled-out dough portions and, using a sharp knife or a pizza cutter, cut it into ½-inch wide strips. Place the strips on a parchment-lined baking sheet and chill them in the refrigerator until you're ready to assemble the torte. Keeping these strips cold is important to maintain their shape while assembling the lattice on top of the jam.

FOR THE JAM Begin by placing the raspberries, cranberries, and a small amount of water (about 2-3 tablespoons) into a medium-sized saucepan over low heat. Stir occasionally to help the fruit break down as it heats. The cranberries will take a little longer than the raspberries to soften, but both will start to release their juices and break down after a few minutes.

Continue cooking the fruit mixture over low heat for about 8-10 minutes, or until the cranberries have softened and most of the fruit has broken down into a thick, pulpy consistency. Don't worry if the mixture still seems a bit watery at this stage; the jam will thicken as you add sugar and cook further.

Once the fruit has mostly broken down, add the white sugar and stir to combine. Increase the heat slightly to medium-low, allowing the mixture to come to a simmer. Cook the jam for an additional 10-15 minutes, stirring occasionally to prevent sticking. You'll know it's ready when the mixture thickens and reaches about 218-220°F (use a candy thermometer to be precise) or when it starts to coat the back of a spoon.

After the jam has thickened, remove the pot from heat and stir in the lemon juice, vanilla extract, and salt. Stir well to ensure all ingredients are evenly incorporated.

While the jam is still warm, add the unsalted Plugrà European Style Butter and stir until it fully melts into the jam. This step gives the jam a luxurious, velvety texture and adds richness that complements the tartness of the cranberries and raspberries.

After the butter has fully melted, transfer the jam to a clean container and let it cool at room temperature for a few minutes. Then, place it in the fridge to fully cool and set before using it to fill the Linzer Torte. The chilling time allows the jam to thicken even more, ensuring it’s spreadable but firm for the tart.

TO ASSEMBLE Preheat your oven to 350°F (175°C).

Roll out one of the chilled dough portions to fit your tart pan. Gently transfer the rolled dough into a fluted tart pan with a removable bottom (typically 9 inches in diameter), making sure it’s evenly pressed into the corners and sides of the pan. Leave some dough hanging over the edges, as this will help when creating a neat edge later. Press the dough lightly to ensure it adheres to the pan, especially in the ridges of the fluted edge.

Once the tart shell is lined with dough, evenly spread the cooled raspberry cranberry jam over the bottom of the shell. The butter in the jam should have firmed it up enough to hold its shape while spreading, creating a smooth, even layer. Make sure the jam fills the tart shell but doesn't overflow.

Retrieve the chilled strips of Linzer dough you prepared earlier. Lay half of the strips horizontally across the jam, evenly spaced, about ½ inch apart. Then, place the remaining strips vertically, weaving them over and under the horizontal strips to form a lattice pattern. The lattice gives the torte its classic decorative top, so try to keep the spacing and alignment consistent for a clean look. Tip: If weaving the strips feels too complicated, you can simply lay the strips in one direction for a simpler look, though the woven lattice creates the traditional Linzer Torte appearance. Chilling the strips before handling will make them easier to work with and prevent breakage.

After arranging the lattice, trim the excess dough that hangs over the edge of the tart pan using a sharp knife or kitchen scissors. Roll the edges inward over the lattice strips to form a neat, slightly raised crust edge. Press lightly to seal the edges and prevent them from coming apart during baking.

For the best results, allow the assembled torte to fully chill in the fridge for about 20-30 minutes before baking. This helps the dough firm up again, ensuring that the butter remains solid when it hits the oven, which leads to a flakier crust. You can also freeze the torte and bake it from frozen if you’re making it ahead of time—just add an extra 5-10 minutes to the baking time if baking from frozen.

TO BAKE Bake the Linzer Torte in the preheated oven for 20-25 minutes, or until the edges of the crust are golden brown and the jam is bubbling slightly. The lattice and edge of the tart should also take on a lovely golden hue.

Once baked, allow the Linzer Torte to cool in the tart pan on a wire rack for at least 30 minutes before removing it from the pan. This cooling period allows the tart to set, making it easier to slice. After it has cooled, carefully remove the outer ring of the tart pan and transfer the torte to a serving plate.