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Linzertorte with Port Stewed Damsons | © 2011 | | © 2011 |

A Linzertorte, originated in Linz, Austria, is basically a giant jam cookie with black currant jam filling, nutty pastry (usually hazelnut or almond) and a distinctive criscross design atop. Instead of using an usual jam, this recipe uses port wine stewed damsons to fill the crust, which I believe it tastes even better than the classic. If you can't find oval-shaped dark tannic damsons, use other types of plums.

Port Stewed DamsonsShort Crust
  • 800 g Damson plums, pitted
  • 100 g Sugar
  • 60 g Butter
  • 100 ml Port wine
  • 30 ml Orange juice
  • 50 ml Lemon juice
  • 1 Cinnamon stick
  • 200 g All purpose flour
  • 200 g Ground almond
  • 1/4 tsp Cinnamon powder
  • 1 tbsp Lemon rind, finely grated
  • 1/4 tsp Salt
  • 150 g Sugar
  • 200 g Cold butter, , cut into small pieces
  • 1 Egg

  1. Wash the plums and cut them in half to remove the pits. Add sugar and butter in a pan. Cook the mixture until caramelized. Pour in port wine, orange juice and lemon juice. Add in damson plums and cinnamon stick. Cook the mixture over the medium heat, stirring constantly, until you have a thick paste, 35-40 minutes. Remove and allow it to cool.
  2. To prepare the crust by mixing all the dry ingredients in a mixing bowl. Add in butter and egg. Using your fingertips, mix all the ingredients together. Shape into a ball and wrap with a plastic film and chill at least for 2 hours.
  3. Line a 30x20 cm baking pan with parchment paper. On a lightly floured work surface, roll out the dough until it’s 3-4mm thick. Cut out a rectangular to fit into the baking pan, lightly press the dough about 2 cm up the sides of the pan. Prick the bottom a few times with a fork. Chill for 30 minutes. Wrap the rest of the dough in a plastic wrap and chill until firm.
  4. Preheat the oven to 180C/350F. Roll the rest of the dough between two sheets of wax paper into 3-4mm thick piece. Using a pastry wheel or pizza cutter, cut it into 1cm wide strips, then freeze strips 5 minutes.
  5. Spoon the prepared damson paste onto the bottom of the crust-lined baking pan, then arrange half of the strips 1 inch apart across stewed damsons. Arrange remaining strips diagonally across first strips to form a lattice. Bake on the second rack from the bottom for 45-50 minutes. Cool in pan on rack 10 minutes, then remove and completely. Serve with whipped cream if desired. | © 2011 | | © 2011 |


Deeba PAB 10/8/11 16:32

What a great great idea...a dn what an indulgent looking fruit bake! WOW!!

Finla 10/8/11 16:38

Looks so so fruity delicious.

tinyskillet 10/8/11 16:40

Oh yes, this is my kind of tart! It looks amazing, with the thick, yummy good with the almonds in the short crust!

TinaRBK 10/8/11 16:55

"Giant jam cookie"-I definitely want some of this! Your picture is really making me crave a piece. Great job on the lattice. Yum!

Rosa's Yummy Yums 10/8/11 16:59

A great filling, better than the original. Your Linzertorte must be just divine!



Srividhya Ravikumar 10/8/11 17:12

delicious linzertorte..yummmy..

Unknown 10/8/11 17:18

That tart looks so nice and juicy! On a rainy day like today, a tart like this and a cup of tea would be absolutely perfect.
*kisses* HH

S.V. 10/8/11 17:20

Torte looks so good and I love the color.

Unknown 10/8/11 17:37

The tart looks damn pretty with bright tempting colors

Jeannie 10/8/11 17:39

oh my! but that looks so good! I am definitely bookmarking this for future lovely!

ann low 10/8/11 17:44

Whaaa...this is so lovely! I would love to have a slice of this juicy linzertorte :)

Viviane Bauquet Farre 10/8/11 17:57

The addition of port must add such a rich quality to the tart - what a clever augmentation. The photography is immaculate!

WendyinKK 10/8/11 18:19

Hmm.. port stewed plums, sounds really good instead of jam.

Three-Cookies 10/8/11 19:20

This looks awesome. Those plums grow around where I live, I didn't realise they were called damsons. Good to know

Kelly | Eat Yourself Skinny 10/8/11 19:49

What a gorgeous tort, this looks incredible! Love your photos! :)

Lora 10/8/11 19:59

Absolutely gorgeous tart.Love the port stewed plums. I miss my fruit trees in Germany Whaaah!

Sam Hoffer / My Carolina Kitchen 10/8/11 20:09

How lovely. Port and plums seem to go together so well.

Carolyn 10/8/11 20:24

Plums in a linzertorte, I can just imagine how yummy. Especially stewed in port first!

Steph 10/8/11 20:30

The filling looks to die for! I can only imgaine how this torte taste, especially with PORT!!

Alicia Foodycat 10/8/11 21:03

My grandmother used to make linzertorte, but I always found it a bit sweet. This more acid option sounds like a much better idea! How delicious. And lucky you for finding damsons!

Unknown 10/8/11 23:00

I've been thinking about plums and baking with them so this is lovely to see! I like the idea of port in the stewed plums.
Your linzertorte is gorgeous;-)

Stevie 10/8/11 23:01

I gasped when I saw this post! It looks so unbelievable. I wusd to eat Linzer cookies in New York all the time but never see them in San Francisco. My favorite were dusted with confectioners sugar. You'd cough as you gobbled them down. So good! I think this looks divine!

jasna varcakovic 10/8/11 23:43

I've heard for Linzer Torte, but never tried to make it. Looks like I'm going to try it soon, because yours looks so attractive.

Ruth 11/8/11 00:03

What a pretty dessert - it looks fabulous!

AllThingsYummy 11/8/11 00:12

Yum looks delicious. Love plums.

Juliana 11/8/11 00:25

Angie, the filling of this linzertorte sounds and looks the idea of plums.
Hope you are having a great week :-)

Tiffany 11/8/11 00:28

How pretty! I love that you paired a lattice pattern with a square torte!!!

Anonymous 11/8/11 00:34

I've never heard of this before, but I love everything about it. Really, what's not to love!? I rarely cook/bake with plums. You've inspired me to change that. :)

Rosita Vargas 11/8/11 00:34

A great idea is very beautiful, hugs and kisses.

Anonymous 11/8/11 00:58

Wow - that's absolutely stunning! The pictures are beautiful, but it sounds SO good! I love this sort of dessert.

Unknown 11/8/11 01:05

Oh wow! This look fabulous! I'm always a sucker for anything fruity or jammy :)

Liz That Skinny Chick Can Bake 11/8/11 01:15

Oh, what a stunning version of linzer torte...I bet it tastes amazing! Just lovely, Angie~

Kelly 11/8/11 01:45

Port and plums - what a gorgeous combination. Love the lemon rind in the crust. Beautiful.

Sonia ~ Nasi Lemak Lover 11/8/11 03:46

This sound like a good dessert serve after meal, YUM!

Anonymous 11/8/11 04:39

Beautiful and a very unique twist on a classic, sounds absolutely delicious with the port wine stewed damsons!

Unknown 11/8/11 04:57

These sound and look incredible!

elisabeth@foodandthriftfinds 11/8/11 05:41

Angie-your Linzertorte with the perfect crust, and the amazing plum filling, is absolutely incredible, and super delicious.
Love the square shape!
The photos are gorgeous. A must try, for sure:D

sheila @ Elements 11/8/11 07:00

What a beautiful dessert! The crust (and filling too) both look fabulous! I've never tried making a dessert with plums before, but I'd love to try this sometime. :)

Sanjeeta kk 11/8/11 07:19

Excellent fruity bake, Angie! Love he presentation and decoration.

kankana 11/8/11 08:22

It not only looks delicious , i love the presentation and how neatly you baked it!

Lisa H. 11/8/11 08:29

Gorgeous Linzertorte... and with a cuppa, makes my day :D

kitchen flavours 11/8/11 08:38

This looks lovely! Love the filling, would be great with a cup of tea!

Xiaolu 11/8/11 09:23

Never heard of a plum version of this treat -- looks fantastic!

Cheah 11/8/11 10:46

This looks so mouthwatering and lovely lattice decoration. Can't help drooling over the pics!

Eva 11/8/11 12:59

This was my father's favourite 'sweet'. What's wonderful about the Austrian sweets, is that they are not tooth-meltingly sweet. Nicely done.

Joanne 11/8/11 13:04

This is a great use of those gorgeous plums! I love them but never really do anything with them besides eat them...I think it's linzertorte time.

Hasna 11/8/11 13:16

thats really a drooling one... amazing pix too...

Awayofmind Bakery House 11/8/11 13:39

It sounds lovely with port stewed plums, the picture of it is pretty too!

Kristen 11/8/11 15:12

I love how much fruit you put into that torte...It's a great looking dessert.

Kate@Diethood 11/8/11 17:56

Holy YUM!!!
WOW! Um, so, yeah. I think I might be making this for dinner now.

Beloved Green 11/8/11 18:05

My favorite pastries of all time have been European inspired, so the awesomeness of this Austrian Linzertorte does not surprise me. Looks amazing!

lena 11/8/11 18:38

hi angie, your linzertorte looks so striking! one of the best i've seen!!

briarrose 11/8/11 19:09

Giant jammy tasty. The plums make a great substitute for the usual jam. Lovely job.

Tanvi@SinfullySpicy 11/8/11 21:31

Excellent idea to fill the cookie with jam- looks so pretty!

Peggy 11/8/11 22:38

Oh wow - this looks incredible Angie!

Sissi 11/8/11 23:52

As you might have noticed if you passed by my blog recently I am a big fan of jam cakes and cookies (not to mention hazelnuts). I have never tasted Linzertorte, but it's quite famous since I have heard about it several times and never have been to Austria.

Claudia 12/8/11 01:04

Just plum beautiful! Loved the jazzed-up version of the plums.

Roxana GreenGirl 12/8/11 04:32

this tart reminds me of childhood. my grandma (born in Hungary) used to make us this cake over the fall after she'd make the jam. yum! yours looks great!!

Magic of Spice 12/8/11 05:10

What a beautiful version of a linzer torte...lovely! The filling sounds exquisite :)

cookingvarieties 12/8/11 05:30

hi angie of chef angie... this looks damn good. you have beautiful photos and described your recipe so well, that i must give it a try like your Robert frost quote "Cant cook and will".. love those multi-fruits and nuts taste-- simply yummy

peachkins 12/8/11 05:40

this pie looks so delicious!

Ambreen (Simply Sweet n Savory) 12/8/11 10:54

Wow! Definitely impressive! That looks awesome & delicious.

Anonymous 12/8/11 12:15

Perfect and so beautiful!
Have a happy weekend.
:-) Mandy

Veronica's Kitchen 12/8/11 12:40

Such a beautiful linzertorte! Nice with a cup of tea! :)

Ilke 12/8/11 12:56

Hmm.. this looks exactly like the tart I used to eat at a small European cafe in Istanbul. I think it has somewhat Austrian name. I enjoyed every bite. I am putting this on the list to bring back memories :)

Christine Ho 12/8/11 14:12

Wow, love the beautiful and delcious fruity fillings of this dessert. Excellent for tea time.

Unknown 12/8/11 14:58

I need to stop coming here in the mornings... it makes me sooooooo incredibly hungry!!! Love the look of this... I bet it tastes amazing!

lisa is cooking 12/8/11 16:27

Port with plums is such a great combination. The criss-cross top looks beautiful!

Love II cook 12/8/11 17:01

oh i so want to dig in to that angie.. port wine is my faviriteeeeeee. umm yum

Anonymous 12/8/11 20:19

What an amazing way to use summer fruit!
it looks mouth watering good

Kathy 13/8/11 00:22

Angie, This is a gorgeous tart...I would love to try this. It's plum season now!!

tigerfish 13/8/11 02:19

Never heard of linzertorte - but look at the luscious vivid color of!

Angela 13/8/11 02:27

So lovely. You have the magic touch with baking.

Catherine 13/8/11 06:15

Hello Angie, How are you, I hope all is well. This looks delicious. You are perfection, everything looks wonderful. Have a wonderful and blessed weekend. Catherine xo

grace 13/8/11 10:54

what a stunning slice! i love fruit desserts--they always tend to me so moist and flavorful, and i can tell that that's certainly the case here. well done, angie!

Plateful 13/8/11 18:14

Looks fantastic! I'm soooo tempted to try it!!

jenn from midlife modern 13/8/11 19:17

Wow! What a gorgeous collection of recipes you have on this site! Can't wait to explore more!

MaryMoh 13/8/11 19:56

Beautiful dessert! I can imagine biting into it with the lovely port smell....mmmm

My Italian Smorgasbord 13/8/11 20:32

simply wonderful. so incredibly healthier than the original recipe and there is so much fruit in it that I would probably devour the all thing. this tart is a must try for me (although I may have to go for other less interesting plums here in Sweden). and the photography in this post is just amazing.

chow and chatter 13/8/11 22:47

wow what a beautiful tart as always Angie your recipes rock

OysterCulture 14/8/11 01:38

all I can say is yum, this torte sounds delicious. I love plums but do not often cook with them, they get eaten too fast. I might have to pace myself for this recipe.

Mary 14/8/11 06:24

This is beautiful! I love your description as well. A giant jam cookie sounds delicious.

Choclette 14/8/11 15:48

That sounds so delicious and it looks beautiful with the latticing and contrast of colours. The pastry sounds worth eating all on it's very own.

Maria 14/8/11 20:54

Gorgeous! I've made Linzer torte once and my partner's family (who happen to share the same name of this famous torte) absolutely loved it!

Megan @ Foodalution 14/8/11 22:07

Hello Angie! Yes.... gorgeous wow...! Always impressed when I stop by!

SavoringTime in the Kitchen 15/8/11 15:58

I love the nutty, jammy taste of Linzer cookies but have never tried making a Linzertorte. This recipe sounds especially delightful with the port and plums!

Devaki @ weavethousandflavors 16/8/11 15:46

Just stunning Angie and very interesting because you COOKED the plums before putting it in that gorgeous pastry....very vry nice :)

chow :) Devaki @ weavethousandflavors

Terra 17/8/11 21:08

I love learning new dishes from beautiful food bloggers! I have not had this before, but it looks amazing:-) Hugs, Terra

scrambledhenfruit 18/8/11 04:12

I have been searching for damsons (for jam) but to no avail. This torte gives me yet another reason to resume my search- I love the damson's tart flavor. :)

Victor 18/8/11 17:34

Oh I just bought two bottles of port wine from the UK. I never heard of this tart. I never heard of this tart, something worth trying.

Taste of Beirut 20/8/11 18:00

This is a glorious tart and the idea of port stewed prunes as a filling is wonderful.

Unknown 23/8/11 04:16

I have never heard of this before. It looks great.

michele 23/8/11 21:24

Love the mixture of orange and lemon juice. Cinnamon adds a nice touch.

Anonymous 28/8/11 03:00
This comment has been removed by a blog administrator.
Mike 25/9/12 01:55

Yum I want a slice right now!

Anonymous 18/3/15 04:00
This comment has been removed by a blog administrator.

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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