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Strawberry Linzertorte


  • 1/2 cup almond powder 60 g
  • 1 cup flour (not packed, sifted) 100 g
  • 1/8 + 1/4 cup sugar 30 + 40 g
  • 1/2 cup butter 100 g
  • 2 cups strawberries (300 g) ideally fresh so it will be local... or choose frozen.


The crust

  • Put the almond powder, the flour and the 1/4 cup of sugar in a big bowl, mix well. Add the butter cut into cubes and mix everything with your fingers, until you are able to form a ball with it.
  • At this point, I cheat! The crust is so crumbly that I do not roll it but I place the dough directly in the plate and 'roll it' with my palm. It is actually as fast and I do not dirty as much.

The filling

  • Wash the strawberries and cut the leaves of it. Cut them in 4 and place them all in pot with 1/4 cup of water and the 1/8 cup of sugar. Cook it on the stove at medium heat until the strawberries are soften. Stir regularly. It should not be fully cooked.
  • Spread your strawberries and decor with some leftover dough you might have.
  • Put in the oven at 325F for 25 minutes or when the crust looks golden.


For a 9-inch tart dish