
How To Make Hazelnut and Raspberry Jam Linzer Tart
Linzer tart is an Austrian shortcake with fruit preserves & sliced nuts. This recipe is filled with raspberry jam & hazelnut spiked with a bit of brandy.
Serves:
Ingredients
- ½cuphazelnuts,(3 oz)
- 2stickunsalted butter,(½ lb)
- 1cupconfectioners sugar
- 2cupsall purpose flour
- ½tspbaking powder
- tspground cloves
- pinch of salt
- 2largeeggs
- 2tbspbrandy
- 1tsppure vanilla extract
- 1cupraspberry jam,seedless
- 1½tbspcornstarch
- 1largeegg white
Instructions
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Preheat the oven to 350 degrees F.
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Spread the hazelnuts in a pie plate and toast for 12 minutes until fragrant and the skins blister.
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Transfer the nuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins.
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When the hazelnuts are completely cool, pulse them in a food processor until finely ground.
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Transfer the ground nuts to a bowl.
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Add the butter and confectioners’ sugar to the food processor and process until light and fluffy.
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Add the ground hazelnuts, flour, baking powder, cloves and salt and pulse until combined.
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Add the eggs, brandy and vanilla and process just until a soft dough forms.
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Scrape the dough onto a large sheet of plastic wrap.
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Transfer one-third of the dough to a separate sheet of plastic and roll it into a 6-inch log.
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Pat the remaining dough into a 6-inch disk.
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Wrap and refrigerate the dough at least 2 hours or overnight, until firm.
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Preheat the oven to 350 degrees F.
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Let the 6-inch disk of dough stand at room temperature for 10 minutes, then set it in a 10-inch fluted tart pan with a removable bottom.
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Press the dough evenly over the bottom and up the side of the tart pan.
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In a bowl, mix the jam and cornstarch; spread the jam on the bottom of the tart.
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Refrigerate until chilled.
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Cut the log of dough into 6 slices.
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On a lightly floured surface, roll each slice into a ½-inch-thick strip
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Halve 1 strip crosswise.
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Transfer the strips of dough to a baking sheet and refrigerate until chilled.
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Lay the strips diagonally across the tart, trimming them to fit; press the ends into the crust rim.
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Brush the strips of dough with the beaten egg white.
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Bake the tart for 40 minutes, or until the crust is browned and the jam is bubbling slightly.
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Let cool completely, then unmold the tart and slide it onto a plate.
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Cut into wedges and serve.
Nutrition
- Calories:Â 4601.24kcal
- Fat:Â 236.88g
- Saturated Fat:Â 122.75g
- Trans Fat:Â 7.45g
- Monounsaturated Fat:Â 82.36g
- Polyunsaturated Fat:Â 15.26g
- Carbohydrates:Â 556.86g
- Fiber:Â 17.76g
- Sugar:Â 277.51g
- Protein:Â 55.36g
- Cholesterol:Â 857.90mg
- Sodium:Â 668.85mg
- Calcium:Â 477.81mg
- Potassium:Â 1253.53mg
- Iron:Â 18.86mg
- Vitamin A: 1706.71µg
- Vitamin C:Â 32.42mg
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