Linzer Tart

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - softened
2		Egg yolks
2 tablespoons	30ml	Juice - apple, con
2 teaspoons	10ml	Extract - vanilla
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cinnamon - ground
1/8 teaspoon	0.6ml	Allspice - ground
1 1/2 cups	139g / 4.9oz	Almonds - ground
10 oz	284g	Fruit spread - raspberry

Recipe Instructions

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well-blended.

Spread 1-1/2 cup batter evenly onto bottom of 10" tart pan with removable bottom or 10" Springform pan. Spread fruit evenly over batter, leaving 1" border around edge.

Spoon remaining batter into pastry bag fitted with 1/2" plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.

Preheat oven to 350F.

Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.

Source:
"Sugar Free Desserts," the December 1992 issue of "Favorite All-Time Recipes" magazine

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.