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Linzer Tart
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Publications International, Ltd., the Editors of. "Linzer Tart." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/linzer-tart-a-recipe.htm> 05 December 2008.
Linzer Tart
Yield: Makes 8 servings
Ingredients:
3/4
cup butter or margarine, softened
2
egg yolks
2
tablespoons thawed frozen unsweetened apple juice concentrate
2
teaspoons vanilla
1
cup all-purpose flour
1/2
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground allspice
1-1/2
cups ground blanched almonds or hazelnuts (about 8 ounces)
1
jar (10 ounces) no-sugar-added raspberry fruit spread (about 1 cup)
Preparation:
1.
Beat butter in large bowl until light and fluffy. Blend in egg yolks, apple 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 cups batter evenly onto bottom of 10-inch tart pan with removable bottom or 10-inch springform pan. Spread fruit spread evenly over batter, leaving 1-inch border around edge. Spoon remaining batter into pastry bag fitted with 1/2-inch plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.
2.
Preheat oven to 350°F. Bake tart 35 minutes or until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 37 g |
| Cholesterol | 102 mg |
| Saturated Fat | 13 g |
| Total Fat | 30 g |
| Calories from Fat | 61 % |
| Calories | 441 |
| Protein | 6 g |
| Sodium | 292 mg |
Dietary Exchange:
| Fat | 6 |
| Fruit | 1/2 |
| Starch | 2 |
This recipe appears in: European
