Raspberry Linzer Tart

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I originally planned on making this tart during the holidays since Linzer cookies are quite popular around the holidays. It’s actually quite simple to make.

This could be a good tart to make for Valentine’s Day. You could be super cheeseball and use a heart shaped cookie cutter for the top crust. Just place the hearts on top of the jam filling.

For the Crust:
3/4 Cup Unsalted Butter, Softened
1/2 Cup Sugar
2 Egg Yolks, lightly beaten
1 to 2 Tbsp Water
1 1/2 Cups Almond Meal (you can make your own by using blanched, toasted almonds and finely ground)
1 Tsp Ground Cinnamon
1/4 Tsp Ground Cloves
1/2 Tsp Salt

Crust:In the bowl of a stand mix with the paddle attachment, combine the sugar and butter. Cream the sugar and butter together on low speed for about 5 minutes until well combined. Raise the speed to medium and mix until well combined, scraping down the sided of the bowl as needed. The mixture should be a light make color.

In a separate bowl, whisk the egg with the milk. Leaving the mixer on medium speed, slowly add the egg mixture to the butter mixture. Scrape down the sides of the bowl and mix until the mixture is smooth and blended well, about 4 minutes.

Combine the egg yolks and water in a small bowl. Turn the mixer to low speed, slowly add the egg mixture to the butter. Scrape down the sides as necessary and mix until smooth. About 3 to 5 minutes.

Turn off the mixer. Add the dry ingredients (flour, almonds, cinnamon, cloves and salt). Pulse the mixer until the ingredients are all moistened and slowly mix until its combined.

Turn the dough out and split in half. Shape the two sides into discs and wrap tightly in plastic wrap. Refrigerate for at least an hour or overnight.

Once the dough is chilled, roll out the bottom crust into a 9-in tart pan. Place back in the refrigerator whilst you make the filling.

For the filling
1 3/4 Cups Raspberry Preserves
1/2 Tsp Lemon Zest
2 Tsp Lemon Juice

Preheat the oven to 375 F.

In a bowl, combing the raspberry preserves, lemon zest and lemon juice. Stir to combine. Pour the filling into the tart shell. Make sure the filling is leveled and smooth. Place the tart in the freezer as you roll out the top dough.

If you make a lattice top, don’t try to weave the strips. This dough is quite fragile. Make sure that the dough stays as cold as possible while working with it. Trim the edges to make sure they are flush with the edge and press to seal. Place the tart back in the freezer for 15 to 20 minutes, until firm.

Place the tart on a lined baking sheet. Brush the top with egg wash. Bake for 40 to 45 minutes until the filling is bubbly. Let the tart cool for at least an hour.

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