German Linzer Tart with Spiced Plum Filling

A classic German Linzer tart with a spiced almond crust and a homemade plum jam filling. Perfect for afternoon tea or dessert.

Prep Time

30 minutes

Total Time

1 hour 10 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.10/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

2cupsAll-Purpose Flour(plus extra for dusting)

£0.30

1cupAlmond Flour

£2.20

1teaspoonGround Cinnamon

£0.10

0.5teaspoonGround Cloves

£0.08

0.3teaspoonGround Nutmeg

£0.05

0.3teaspoonSalt

£0.01

1cupUnsalted Butter(cold, cut into cubes)

£2.20

0.8cupGranulated Sugar

£0.25

1Egg(large)

£0.30

1teaspoonVanilla Extract

£0.15

2poundsPlums(pitted and chopped)

£2.50

1cupGranulated Sugar (for jam)(or more, to taste)

£0.30

2tablespoonsLemon Juice(freshly squeezed)

£0.10

1Cinnamon Stick

£0.20

2tablespoonsPowdered Sugar(for dusting)

£0.10

Total Cost

£8.84

£1.10 per serving

Instructions

1.
**Make the Plum Jam:** Combine the chopped plums, sugar, lemon juice, and cinnamon stick in a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 20-30 minutes, or until the jam has thickened. Stir frequently to prevent sticking. Remove from heat, discard the cinnamon stick, and let cool completely.
2.
**Make the Crust:** In a food processor, combine the flour, almond flour, cinnamon, cloves, nutmeg, and salt. Pulse to combine.
3.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4.
Add the sugar, egg, and vanilla extract. Pulse until the dough just comes together. Do not overmix.
5.
Divide the dough into two portions, with one portion being slightly larger than the other. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6.
**Assemble the Tart:** Preheat oven to 375°F (190°C).
7.
On a lightly floured surface, roll out the larger disc of dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
8.
Spread the cooled plum jam evenly over the bottom crust.
9.
Roll out the remaining disc of dough. Use a pastry wheel or knife to cut the dough into strips. Arrange the strips in a lattice pattern over the jam filling.
10.
Trim the edges of the lattice strips and press them into the edges of the bottom crust to seal.
11.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
12.
Let cool completely in the pan before removing the tart from the pan.
13.
Dust with powdered sugar before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (150g)

635 kcal / 2657 kJ

Carbs

77g

30% of RDA

Fat

35g

50% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

40 g

44% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For a richer flavor, you can toast the almond flour before using it in the crust.

If the dough becomes too sticky, add a tablespoon of flour at a time until it's easier to handle.

The plum jam can be made a day ahead and stored in the refrigerator.

You can substitute other fruit jams for the plum jam, such as raspberry or apricot.

Cooking Equipment

Oven

Stove

9-inch Tart Pan with removable bottom

Food Processor or Pastry Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a richer flavor, you can toast the almond flour before using it in the crust.

If the dough becomes too sticky, add a tablespoon of flour at a time until it's easier to handle.

The plum jam can be made a day ahead and stored in the refrigerator.

You can substitute other fruit jams for the plum jam, such as raspberry or apricot.

German Linzer Tart with Spiced Plum Filling

Ingredients

Instructions