This famous Austrian dessert is the first tart my Grandma ever made for me - as far as I remember. The crumbly base and its rich, fruity raspberry filling is just perfection. This vegan & gluten-free adaption tastes just as good as the original and it's sweetened with birch sugar, a healthier spin on that cake classic.
Preheat your oven to 180 degrees C and grease a round 28cm pie dish. Cream the vegan butter (at room temperature), the birch sugar, zest of 1/2 lemon and apple sauce together. In a new mixing bowl, add all the remaining pastry ingredients (only use 200g of the rice flour and save 60 g for later) and combine well.
Add your wet ingredients to your dry ingredients and combine with your hands. Divide the dough into half. Roll out one half and place it into the prepared pie dish. Firmly press in the dough and don't forget to cover the sides too! Poke some wholes into the pastry bottom with a fork. From the second half of the dough, take another half and form form dough rolls. Lay it out along the edge and press it down.
Cover the pastry dough evenly with raspberry jam. Fold the edges of the pastry, along the brim, slightly over the raspberry jam. Press down gently with a fork.
Add the remaining 60 g of rice flour to the dough. Roll out the rest of your dough and cut out some hearts with a cookie cutter. Well, of course you could use any cutter cutter, really. Why not use a seasonal cutter like stars for a Christmas Linzer Torte? Place the cut out hearts on top of the Linzer Torte and bake for about 45 minutes. Let it cool off completely before removing from the form.