Linzer Tart Recipe
Ingredients
| All-purpose flour - 2 cups | ||
| Baking powder | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Unsweetened cocoa powder | 1 Tablespoon | |
| Unsalted butter | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Hazelnuts | 1 1/4 Cup (16 tbs), toasted | |
| Egg | 1 Large | |
| Pure vanilla extract | 1 Teaspoon | |
| Raspberry jam | 1 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a medium-size bowl, whisk the flour, baking powder, cinnamon, salt, and cocoa powder together, keep aside.
3) In a large mixing bowl, cream the butter and sugar until light and fluffy with an electric mixer. Add the hazelnuts and mix to combine. Beat in the egg and vanilla. Scrape down the sides of the bowl with a spatula and mix again.
4) With a low speed mixer , add the dry ingredients in 3 parts, scraping down the sides of the bowl after each addition. When the flour mixture is combined, shape the dough into a ball, cover in plastic wrap and refrigerate at least 4 hours or overnight.
5) Allow the chilled dough sit at room temperature until soft, then shape the dough into a log and cut into 1/3.
6) In an ungreased 10-inch springform or tart pan with a removable bottom, pat 1/3 of the dough into the bottom.
7) Roll 1/3 of the dough into about twenty-eight 1-inch balls and place these balls around the edge of the tart pan.
8) Shape rest of the dough into a rectangle and roll it between 2 sheets of waxed paper to form a rectangle that is approximately 8 inches long, 4 inches wide, and 1/4 inch thick. Chill the tart mold and the rolled dough (still in its waxed paper) for about 1 hour in the refrigerator until firm.
9) Spread the jam evenly into the center of the tart. Remove 1 sheet of the waxed paper from the chilled dough. Cut six 1/2-inch-wide strips of dough. Peel off the waxed paper and place 3 of the strips over the jam in a lengthwise and the other 3 strips on top in a crosswise direction to form a lattice pattern.
10) Bake the tart for 60 to 70 minutes, until the jam bubbles and the dough begins to color. Allow to cool for 15 minutes on a wire rack. Remove the sides of the tart pan to cool down.
SERVING
12) Slice and serve on a serving plate.
1) Preheat the oven to 350°F.
MAKING
2) In a medium-size bowl, whisk the flour, baking powder, cinnamon, salt, and cocoa powder together, keep aside.
3) In a large mixing bowl, cream the butter and sugar until light and fluffy with an electric mixer. Add the hazelnuts and mix to combine. Beat in the egg and vanilla. Scrape down the sides of the bowl with a spatula and mix again.
4) With a low speed mixer , add the dry ingredients in 3 parts, scraping down the sides of the bowl after each addition. When the flour mixture is combined, shape the dough into a ball, cover in plastic wrap and refrigerate at least 4 hours or overnight.
5) Allow the chilled dough sit at room temperature until soft, then shape the dough into a log and cut into 1/3.
6) In an ungreased 10-inch springform or tart pan with a removable bottom, pat 1/3 of the dough into the bottom.
7) Roll 1/3 of the dough into about twenty-eight 1-inch balls and place these balls around the edge of the tart pan.
8) Shape rest of the dough into a rectangle and roll it between 2 sheets of waxed paper to form a rectangle that is approximately 8 inches long, 4 inches wide, and 1/4 inch thick. Chill the tart mold and the rolled dough (still in its waxed paper) for about 1 hour in the refrigerator until firm.
9) Spread the jam evenly into the center of the tart. Remove 1 sheet of the waxed paper from the chilled dough. Cut six 1/2-inch-wide strips of dough. Peel off the waxed paper and place 3 of the strips over the jam in a lengthwise and the other 3 strips on top in a crosswise direction to form a lattice pattern.
10) Bake the tart for 60 to 70 minutes, until the jam bubbles and the dough begins to color. Allow to cool for 15 minutes on a wire rack. Remove the sides of the tart pan to cool down.
SERVING
12) Slice and serve on a serving plate.
Chef
