Double-Berry Linzer Tart Recipe

Double-Berry Linzer Tart Recipe

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45 juta s/d 2.5 milyar listing 2018
Double-Berry Linzer Tart Recipe Double-Berry Linzer Tart Recipe Double-Berry Linzer Tart Recipe, To give this Austrian tart holiday flair, we’ve added fresh cranberries to the traditional raspberry jam.
Double-Berry Linzer Tart Recipe

Double-Berry Linzer Tart Recipe

To give this Austrian tart holiday flair, we’ve added fresh cranberries to the traditional raspberry jam. Prep : 30 minutes plus chilling Bake : 40 minutes
  • 1 cup cranberries
  • 1/plus cup packed brown sugar
  • 1/cup cranberry-juice cocktail
  • pinch 1/plus teaspoon salt
  • 3/cup seedless raspberry jam
  • 2/cup hazelnuts (filberts), toasted and skinned
  • 11/4 cups all-purpose flour
  • 6 tablespoons butter or margarine, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/teaspoon baking powder
  • 1/teaspoon ground cinnamon confectioners’ sugar (optional)
  1. In nonreactive 1-quart saucepan, combine cranberries, 1/cup brown sugar, cranberry-juice cocktail, and pinch salt; heat to boiling over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until cranberries pop and mixture has thickened slightly, about 6 minutes. Stir in raspberry jam; refrigerate until cool, about 30 minutes.
  2. Meanwhile, in blender or in food processor with knife blade attached, process hazelnuts and 1/cup flour until nuts are very finely ground.
  3. In large bowl, with mixer at low speed, beat butter and remaining cup brown sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 3 minutes. With mixer at medium speed, beat in egg and vanilla until smooth, about 1 minute. Reduce speed to low. Add hazelnut mixture, remaining 1 cup flour, baking powder, cinnamon, and remaining 1/4 teaspoon salt; beat just until combined.
  4. With floured hands, press two-thirds of dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Wrap tart shell and remaining dough in plastic wrap and refrigerate until disk of dough is firm enough to shape, about 30 minutes.
  5. Preheat oven to 400°F. Spoon cooled filling into tart shell. On lightly floured surface, divide remaining dough into 10 equal pieces. With floured hands, roll each piece into 81/2-inch-long rope. Place 5 ropes, 11/2 inches apart, across top of tart. Place remaining 5 ropes at right angle to first ropes to make lattice pattern. Or, if desired, weave dough ropes to create “fancy” lattice pattern (see photo below). Trim ends of ropes even with edge of tart and press ends to seal. With hands, roll any dough trimmings into 1/4-inch-thick ropes. Press ropes around edge of tart to make finished edge. If ropes break, press pieces together.
  6. Bake until filling bubbles and crust is lightly browned, about 40 minutes. Cool in pan on wire rack at least 1 hour. When cool, carefully remove side of pan. Dust with confectioners’ sugar, if desired. Makes 10 servings.
Each serving : About 290 calories, 4g protein, 43g carbohydrate, 12g total fat (5g saturated), 40mg cholesterol, 175mg sodium. lindsor torte, linzer cookie recipe, linzer cookies, linzer cookies recipe, linzer tart, linzer tart cookies, linzer tart recipe, linzer tarts, linzer torte, linzer torte cookies, linzer torte recipe, linzer torte recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Double-Berry Linzer Tart Recipe

Article Categories : Pies & Tarts

Double-Berry Linzer Tart Recipe

Double-Berry Linzer Tart Recipe

To give this Austrian tart holiday flair, we’ve added fresh cranberries to the traditional raspberry jam.

Prep : 30 minutes plus chilling
Bake : 40 minutes

  • 1 cup cranberries
  • 1/plus cup packed brown sugar
  • 1/cup cranberry-juice cocktail
  • pinch 1/plus teaspoon salt
  • 3/cup seedless raspberry jam
  • 2/cup hazelnuts (filberts), toasted and skinned
  • 11/4 cups all-purpose flour
  • 6 tablespoons butter or margarine, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/teaspoon baking powder
  • 1/teaspoon ground cinnamon confectioners’ sugar (optional)
  1. In nonreactive 1-quart saucepan, combine cranberries, 1/cup brown sugar, cranberry-juice cocktail, and pinch salt; heat to boiling over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until cranberries pop and mixture has thickened slightly, about 6 minutes. Stir in raspberry jam; refrigerate until cool, about 30 minutes.
  2. Meanwhile, in blender or in food processor with knife blade attached, process hazelnuts and 1/cup flour until nuts are very finely ground.
  3. In large bowl, with mixer at low speed, beat butter and remaining cup brown sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 3 minutes. With mixer at medium speed, beat in egg and vanilla until smooth, about 1 minute. Reduce speed to low. Add hazelnut mixture, remaining 1 cup flour, baking powder, cinnamon, and remaining 1/4 teaspoon salt; beat just until combined.
  4. With floured hands, press two-thirds of dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Wrap tart shell and remaining dough in plastic wrap and refrigerate until disk of dough is firm enough to shape, about 30 minutes.
  5. Preheat oven to 400°F. Spoon cooled filling into tart shell. On lightly floured surface, divide remaining dough into 10 equal pieces. With floured hands, roll each piece into 81/2-inch-long rope. Place 5 ropes, 11/2 inches apart, across top of tart. Place remaining 5 ropes at right angle to first ropes to make lattice pattern. Or, if desired, weave dough ropes to create “fancy” lattice pattern (see photo below). Trim ends of ropes even with edge of tart and press ends to seal. With hands, roll any dough trimmings into 1/4-inch-thick ropes. Press ropes around edge of tart to make finished edge. If ropes break, press pieces together.
  6. Bake until filling bubbles and crust is lightly browned, about 40 minutes. Cool in pan on wire rack at least 1 hour. When cool, carefully remove side of pan. Dust with confectioners’ sugar, if desired. Makes 10 servings.

Each serving : About 290 calories, 4g protein, 43g carbohydrate, 12g total fat (5g saturated), 40mg cholesterol, 175mg sodium.