Which tart requires the shell to be baked simultaneously with the filling?

The Linzer torte is unique in that both the tart shell and the filling, which traditionally consists of a layer of jam or a fruit preserve, are baked together. This simultaneous baking allows the flavors to meld beautifully, and the crust absorbs some of the moisture from the filling, contributing to the tart’s overall texture and taste.

In contrast, chocolate tarts typically require a separate baking step for the crust followed by adding a pre-cooked or set chocolate filling to ensure the filling is perfectly smooth and maintains the right consistency. Lemon tarts are also usually made with a pre-baked crust, filled with a lemon custard that is baked separately for a set time. Similarly, fruit tarts are often baked with a blind-baked crust and then filled with fresh fruit and sometimes a glaze after the crust has cooled to maintain the integrity and texture of the fruit.

The Linzer torte’s method of baking the shell and filling together is essential for achieving its signature flavor and texture, making it distinctly different from the other options listed.