Linzer Tart
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| 2 | each |
egg yolks
|
*
|
| 2 | tablespoons |
apple juice concentrate
|
* |
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
allspice
ground |
|
| 1 ½ | cups |
almonds
ground, blanched |
|
| 10 | ounces |
fruit spread
raspberry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 2 | each |
egg yolks
|
*
|
| 3E+1 | ml |
apple juice concentrate
|
* |
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
allspice
ground |
|
| 355 | ml |
almonds
ground, blanched |
|
| 289 | ml/g |
fruit spread
raspberry |
* |
Directions
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 1½ cup batter evenly onto bottom of 10 inch tart pan with removable bottom or 10 inch springform pan.
Spread fruit evenly over batter, leaving 1inch border around edge.
Spoon remaining batter into pastry bag fitted with ½ inch plain or star tip.
Pipe batter in lattice design over fruit spread.
Chill 30 minutes.
Preheat oven to 350℉ (180℃).
Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly.
Cool completely on wire rack.
Serve at room temperature.
