Raspberry Pecan Linzer Torte

June 1, 2014

Raspberry Pecan Linzer Torte | une gamine dans la cuisine

"We write for the same reason that we walk, talk, climb mountains or swim the oceans - because we can. We have some impulse that makes us want to explain ourselves to other human beings. That's why we paint, that's why we dare to love someone - because we have the impulse to explain who we are."
     ~ Maya Angelou

My once-everlasting writing flask has been bone dry for almost a month. I'm thirsty. I feel the need to express myself pulsating beneath a well that's succumbed (overnight!) to choking tendrils of kudzu & dilapidated terracotta bricks. How do writers & poets recapture a muse when it drifts through keyholes at night or suddenly takes refuge in some distant boreal forest on a random Wednesday afternoon? I wish I knew. I wish the longings and feelings and repressed emotions would simply fall through my fingertips like tumbling blueberries. Maybe someday I'll shake off the repressive, invisible blanket...for as much as I relish writing these posts, I'm holding back an avalanche of me.

Sometimes all I think I need is an accented muse & a strong, velvet-gloved hand to rub my calla lily shoulders. A slivered slice (or two) of linzer torte is also quite enchanting.

Raspberry Pecan Linzer Torte | une gamine dans la cuisine

Unfortunately my linzer torte is missing its trademark lattice. Last week's sultry weather was not kind to an already fragile, buttery crust. I did try, really! It was very dramtic; I almost wanted to throw the sticky crust at the cupboard, or the taunting wall...or through an open window. ;) Instead of falling into an all-out tantrum, I went with a decidedly crumbled crust. It's not as beautiful as an intricate lattice but I kind of fell in love with the cavalier appearance.

Due to lack of supplies, I substituted pecans for traditional almonds. I believe the pecans offer an innocent sweetness (almonds have an almost wry, nonchalance). The pecan-laced crust is sublime. Even if you can't roll delicate strips, I'm positive you will appreciate its sandy, cookie-ish demeanor. I used raspberry jam for the filling but since this torte is already rebellious, I think you can use any flavour (sour cherry would be epic!).

Happy, fierce June, everyone! xo

Raspberry Pecan Linzer Torte | une gamine dans la cuisine

Raspberry Pecan Linzer Torte
makes one 9-inch round tart

for the pecan crust
200g (1 1/2 cups) all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
155g (1 cup) whole pecans, unsalted
125g (1 cup) confectioners' sugar
170g (3/4 cup) unsalted butter, softened to room temperature
2 egg yolks, lightly beaten
1/2 teaspoon pure almond extract

for the filling
500g (about 2 cups) raspberry jam (feel free to use any flavour)

prepare the crust: In medium-size bowl, whisk together the flour, cinnamon & salt. Set aside.

Place whole pecans & confectioners' sugar in food processor bowl; pulse until nuts are fine. {Note: don't pulse too much or you will end up with pecan butter.} Set aside.

In the bowl of a stand mixer, fitted with paddle attachment, beat butter on med-high speed until creamy (about 3-5 minutes). Add ground pecan/sugar mixture and beat on low speed; add eggs & almond extract and beat till combined. Finally, add the flour mixture and beat on low speed until just combine - try not to overmix.

Press about two thirds of the dough onto bottom and up the sides of a 9-inch tart pan (with removable bottom). Refrigerate tart shell until ready to use. Flatten remaining dough into a disk, wrap in saran wrap and refrigerate for about 30 minutes.

Remove empty tart shell from fridge, scrape jam into shell and spread it out into an even layer.

On a floured surface, *roll out remaining dough disk into a 10-inch circle. Use a flutted pastry cutter or sharp knife to cut disk into strips. Lay strips out on top of jam filling, creating a lattice or whatever design you prefer.

*Note: due to a rather humid kitchen or lack of finesse, my dough was painfully fragile and soft - it was impossible to slice into strips. I simply used crumbled the dough over jam filling.

Place assembled torte into freezer and chill for 20-30 minutes.

Preheat oven to 350 F. (180 C).

Bake for 45-50 minutes or until topping is golden brown and jam is bubbly. Remove torte from oven and place onto a cooling rack. Cool completely before releasing from pan and serving.

adapted from The Williams-Sonoma Baking Book


  1. I have also been uninspired lately...

    This linzer torte looks very tempting!



  2. The raspberry filling, those crumbles, the almond extract with the pecans, oh how wonderful this must have been!

  3. Heaven must be a pecan crust, I love the crumbled look and that single flower is so sweet! xo

  4. Your Maya Angelou quote is perfect. But I hate to think of you holding back an avalanche of you! I can't imagine the gorgeous product of that avalanche if you ever let it flow.

    In the meantime, your torte is truly wonderful. I honestly believe your "failures" are more attractive than most of my successes!

  5. I think the pecan substitution made this linzer torte pretty interesting and delicious. I love raspberry fillings so this is right up my alley!

  6. I love Maya Angelou...what a loss, and what a beautiful quote. The torte is stunning. Raspberries are always in my favourite desserts.

  7. This is beautiful, Valerie! I've been dreaming of raspberry desserts lately too given the warm weather -- this one looks delicious. And I agree with you -- the cavalier appearance is charming :) I like it better than a lattice! Love this.

  8. So beautiful! I love your photography. Lattice crusts are overrated, anyway - crumbles are where it's at. :)

  9. so the other day i bought raspberries and ate all of it before I got home. next time, I will try my very best to not eat them all ... because I already have everything else for this amazing pie that didn't fly out the window!

  10. I love the idea of writing, or of painting, because we can. Nothing becomes more tedious in life than when it's done out of necessity or usefulness.

    As for failure, as Malcolm McLaren used to say 'Better a spectacular failure, than a benign success.'

    You have really turned your torte into 'a spectacular failure'!

  11. @Maria K; brilliant quote! You're right; the constraints of necessity are binding and magic-inhibiting. I try to approach everything I do capriciously (of course, it doesn't always jive with my overthinking head!). :D

  12. This would definitely get me up from, and run away from any kinda blah-mood! I adoooore this torte!!!

  13. I made linzer cookies recently but your tort is making my mouth water! You always have the best dessert recipes!!!

  14. I had linzer cookies in the past, but never in a torte! I love your beautiful photography!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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