Named after the Austrian town of Linz, the traditional linzertorte is a lattice-top tart made with a rich nut crust and filled with raspberry or currant jam. Other jams, preserves, and marmalades can be substituted, as can fruit butters. Linzertorte improves in flavor if it stands for 2 to 3 days after baking, and it keeps for at least 1 week.

Whisk thoroughly in a large bowl:

Add and mix on low speed with an electric mixer until a smooth dough forms:

Press the dough into a flat disk, wrap in plastic, and refrigerate for at least 2 hours, or for up to 2 days. Let the dough stand at room temperature until malleable but firm, about 30 minutes.

Position a rack in the center of the oven. Preheat the oven to 350°F. Butter and flour a 9 ½- or 10-inch two-piece tart pan.

Set aside one-quarter of the dough for the lattice. Press the remaining dough evenly into the bottom and up the sides of the tart pan. Roll the remaining dough between 2 sheets of plastic wrap or wax paper into a 10-inch square. Remove the top sheet of plastic or paper and cut the dough into 8 to 12 strips of equal width. If the strips are too soft to handle, refrigerate or freeze them until firm.

Spread evenly over the tart shell:

The layer of jam should be about ¼ inch thick. Carefully arrange half of the dough strips on the tart at equal distance from each other; pinch the ends onto the bottom crust. Arrange the remaining strips on top at right angles to those beneath, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking. Bake until the lattice is golden brown, 40 to 45 minutes. Let cool completely in the pan on a rack.

The torte can be wrapped airtight, still on the pan bottom, and stored in the refrigerator for up to 1 week or frozen for up to 1 month. Serve at room temperature.