Cranberry Raspberry Linzer Tart Recipe (With Video)

Prep Time:

1 hr 5 mins

Total Time:

5 hrs 30 mins

Servings:

12

A delicious hybrid of the classic Austrian Linzer torte and the all-American slab pie, this Linzer tart is a must-make fall dessert. It features an easy press-in crust made with a rich hazelnut shortbread. The same dough is used for the crumb topping and is sprinkled in diagonals to mimic the lattice of the traditional Linzer torte (which hails from the Austrian town of the same name). The filling is an inspired take on the raspberry jam often used in a Linzer torte; cooking fresh cranberries and raspberries on the stovetop makes a jammy sweet-tart filling that perfectly complements the buttery crust.

Making Linzer Crumble Pie Ahead

The filling can be made and stored in the refrigerator for up to one week.
You can also make the entire pie ahead: The cooked pie can be cooled and cut into sections and the portions can be stored at room temperature for up to 3 days.

Directions

Make filling:

In large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Cook, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. Let cool completely.

You should have 3 cups of filling.
Preheat oven and prep pan:

Preheat oven to 350°F. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
Make crust:

Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts.
Divide dough and press into prepared baking sheet:

Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
Assemble pie:

Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern.
Bake:

Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes.
Cool and serve:

Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve.