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Howard L. Puckett
Yield 9 servings
Named for Linz, Austria, the town where it originated, this lattice-topped tart features an almond pastry and blackberry-jam filling.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground blanched almonds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup tub-style light cream cheese
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1 1/4 cups seedless blackberry jam
  • 1 teaspoon sifted powdered sugar

Nutrition Information

  • calories 236
  • caloriesfromfat 20 %
  • fat 5.2 g
  • satfat 1.2 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 5.1 g
  • carbohydrate 44.4 g
  • fiber 3.7 g
  • cholesterol 28 mg
  • iron 1.3 mg
  • sodium 106 mg
  • calcium 39 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.

  2. Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined. Gently press two-thirds of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes. Gently press remaining one-third of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes. Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.

  3. Preheat oven to 325°.

  4. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.

  5. Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust. Place tart on a baking sheet.

  6. Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.