Linz Tart Recipe
This high on flavor Linz Tart recipe awaits you!. Serve this tasty Dessert as often as you like! This is an ideal dish to include in today's menu.
Ingredients
100 g/4 oz butter or margarine, softened
175 g/6 oz caster sugar
2 eggs, lightly beaten
225 g/8 oz plain flour
100 g/4 oz self raising flour
100 g/4 oz ground almonds
225 g/8 oz seedless raspberry jam
Directions
Lightly grease a 30 x 20 cm/12 x 8 in Swiss roll tin.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the eggs, beating continuously.
Sift the flours together and stir in the ground almonds, then work these dry ingredients into the creamed mixture.
Press two thirds of the dough into the prepared tin and smooth the surface with the back of a warmed metal spoon.
Spread the jam evenly over the top.
Roll the remaining dough into long sausage shapes, 1 cm/1/2 in. in diameter.
Place these on top of the jam in a criss cross, lattice pattern.
Bake the tart in a moderate oven (180 C, 350 F, gas 4) for about 40 minutes, or until the lattice is lightly browned.
Leave to cool in the tin.
When cold, mark and cut the tart into 12 squares.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the eggs, beating continuously.
Sift the flours together and stir in the ground almonds, then work these dry ingredients into the creamed mixture.
Press two thirds of the dough into the prepared tin and smooth the surface with the back of a warmed metal spoon.
Spread the jam evenly over the top.
Roll the remaining dough into long sausage shapes, 1 cm/1/2 in. in diameter.
Place these on top of the jam in a criss cross, lattice pattern.
Bake the tart in a moderate oven (180 C, 350 F, gas 4) for about 40 minutes, or until the lattice is lightly browned.
Leave to cool in the tin.
When cold, mark and cut the tart into 12 squares.
