This delightful Hazelnut and Raspberry Jam Linzer Tart recipe brings together the nutty flavor of toasted hazelnuts and the tangy sweetness of raspberry jam. Perfect for festive occasions or a weekend treat, this tart offers a harmonious blend of textures and flavors that will be a hit with your family and friends. The intricate latticework on top provides an attractive finish, sure to impress all who see and taste it.
While most of the ingredients are pretty standard, there are a couple that you might need to look out for. Hazelnuts are sometimes not stocked by smaller grocery stores. Your best bet would be to check in the nuts and dry fruits section of a well-stocked supermarket or a specialty food store. Raspberry Jam can usually be found in the spreads and preserves aisle, but make sure to choose a version with high fruit content for best flavor. Also, do not miss the brandy, which is crucial to the taste profile of this tart.
Ingredients for Hazelnut and Raspberry Jam Linzer Tart
Hazelnuts: These are going to be finely ground and mixed into the dough to provide a unique taste and texture.
Unsalted butter: Butter is the primary fat used in the dough, contributing to its flavor and richness.
Confectioners sugar: This type of sugar is also known as icing sugar or powdered sugar. It will give the tart a delicate sweetness.
All purpose flour: The base ingredient for the dough.
Ground cloves: This will add a subtle warm spiciness to the dough.
Eggs: Used as a binding ingredient in the dough.
Brandy: Adds a distinct and sophisticated flavor to the tart.
Raspberry Jam: This will form the sweet and tangy filling of your tart.
Cornstarch: It is used to thicken the raspberry jam filling.
Egg white: This is brushed on the dough strips before baking to give the tart a beautiful glossy finish.
One reader, Ignatius Castle says:
This hazelnut and raspberry jam linzer tart recipe is a delightful treat! The combination of nutty hazelnuts and sweet raspberry jam is simply divine. The crust is perfectly buttery and the flavors are so well-balanced. It's a showstopper dessert that's sure to impress!
Key Techniques for Crafting a Delightful Linzer Tart
How to toast hazelnuts: Spread the hazelnuts in a pie plate and toast until fragrant and the skins blister, about 12 minutes.
How to remove hazelnut skins: Transfer the toasted hazelnuts to a kitchen towel and let them cool slightly, then vigorously rub the nuts together to remove the skins.
How to make the dough: Add the butter and confectioners' sugar to the food processor and process until light and fluffy. Then, add the ground hazelnuts, flour, baking powder, cloves, and salt and pulse until combined. Add the eggs, brandy, and vanilla and process just until a soft dough forms.
How to roll the dough: Transfer one-third of the dough to a separate sheet of plastic and roll it into a 6-inch log. Pat the remaining dough into a 6-inch disk.
How to prepare the jam filling: Mix the raspberry jam and cornstarch in a bowl, then spread the jam on the bottom of the tart.
How to assemble the tart: Roll each slice of dough into a 1/2-inch-thick strip and lay the strips diagonally across the tart, trimming them to fit; press the ends into the crust rim.
How to bake the tart: Brush the strips of dough with the beaten egg white and bake the tart for 40 minutes, or until the crust is browned and the jam is bubbling slightly.
How to serve: Let the tart cool completely, then unmold it and slide it onto a plate. Cut into wedges and serve.
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: 4601.24kcal
- Fat: 236.88g
- Saturated Fat: 122.75g
- Trans Fat: 7.45g
- Monounsaturated Fat: 82.36g
- Polyunsaturated Fat: 15.26g
- Carbohydrates: 556.86g
- Fiber: 17.76g
- Sugar: 277.51g
- Protein: 55.36g
- Cholesterol: 857.90mg
- Sodium: 668.85mg
- Calcium: 477.81mg
- Potassium: 1253.53mg
- Iron: 18.86mg
- Vitamin A: 1706.71µg
- Vitamin C: 32.42mg
Expert Tip for Perfecting the Lattice Crust on Your Linzer Tart
When toasting hazelnuts, it's important to keep a close eye on them as they can quickly go from perfectly toasted to burnt. The key is to remove them from the oven as soon as they become fragrant and the skins start to blister. This not only enhances their flavor but also makes it easier to remove the skins. After toasting, let them cool slightly before rubbing them together in a kitchen towel to remove the skins. This process, known as blanching, can be a bit messy, but it's worth it for the rich, nutty flavor it imparts to the tart.
Time-Saving Tips for Preparing This Linzer Tart Recipe
Prep ahead: Make the dough and raspberry jam filling a day in advance and refrigerate them. This will save you time on the day you plan to bake the tart.
Use store-bought jam: If you're short on time, you can use store-bought raspberry jam instead of making your own. Just make sure it's a good quality jam for the best flavor.
Chill the dough: After rolling out the dough, chill it in the freezer for 15-20 minutes. This will prevent it from shrinking while baking and make it easier to handle.
Use a food processor: Utilize a food processor to quickly grind the hazelnuts and mix the dough. It will save time and ensure a consistent texture.
Roll and cut: Roll out the dough and cut the strips while the tart is chilling in the refrigerator. This way, everything is ready to assemble when needed.
Bake in advance: If you're serving the tart for an event, bake it a day ahead and store it in an airtight container. This will allow the flavors to meld and save time on the day of the event.
Uniform shape: When rolling out the dough strips, use a ruler or straight edge to ensure they are of uniform thickness. This will result in a more professional-looking tart.
Substitute Ingredients For Hazelnut and Raspberry Jam Linzer Tart Recipe
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hazelnuts – Substitute with almonds: Almonds have a similar nutty flavor and texture to hazelnuts and can be used as a substitute in this recipe.
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raspberry jam – Substitute with strawberry jam: Strawberry jam has a similar sweet and tangy flavor to raspberry jam and can be used as a substitute in this recipe.
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brandy – Substitute with rum: Rum can provide a similar depth of flavor and complexity as brandy in this recipe.
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confectioners sugar – Substitute with granulated sugar: Granulated sugar can be used as a substitute for confectioners sugar, although the texture of the final product may be slightly different.
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all purpose flour – Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour, adding a nutty flavor and a slightly denser texture to the tart crust.
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unsalted butter – Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, providing a similar richness and flavor to the tart crust.
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eggs – Substitute with applesauce: Applesauce can be used as a vegan-friendly substitute for eggs, adding moisture and binding the ingredients together in the tart crust.
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vanilla extract – Substitute with almond extract: Almond extract can provide a similar sweet and aromatic flavor to the tart as vanilla extract.
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baking powder – Substitute with baking soda: Baking soda can be used as a substitute for baking powder, but it requires an acidic ingredient such as lemon juice or vinegar to activate its leavening properties.
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ground cloves – Substitute with ground cinnamon: Ground cinnamon can provide a warm and aromatic flavor similar to ground cloves in the tart crust.
How to Beautifully Present Your Hazelnut and Raspberry Jam Linzer Tart
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Elevate the tart with a hazelnut crust: The hazelnut crust adds a rich and nutty flavor to the tart, providing a luxurious and sophisticated touch to the presentation.
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Garnish with fresh raspberries: Arrange fresh raspberries around the edges of the tart to add a pop of vibrant color and a burst of freshness, enhancing the visual appeal of the dessert.
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Dust with confectioners' sugar: Lightly dust the top of the tart with confectioners' sugar just before serving to create an elegant and delicate finishing touch.
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Serve with a quenelle of vanilla bean ice cream: Accompany the tart with a perfectly shaped quenelle of vanilla bean ice cream to add a creamy and luxurious element to the presentation.
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Drizzle with raspberry coulis: Create a beautiful and artistic drizzle of homemade raspberry coulis on the plate to add a burst of color and a touch of sophistication to the presentation.
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Sprinkle with edible gold leaf: For an extravagant and opulent touch, delicately place edible gold leaf on top of the tart to create a stunning and luxurious presentation.
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Accompany with a hazelnut tuile: Serve the tart with a delicate and crispy hazelnut tuile for an added element of texture and a visually appealing garnish.
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Present on a bed of raspberry puree: Create a vibrant and visually stunning presentation by serving the tart on a smear of vibrant raspberry puree, adding a burst of color and a touch of elegance to the plate.
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Garnish with micro mint leaves: Add a touch of freshness and a pop of green to the presentation by delicately placing micro mint leaves on top of the tart for a visually appealing and aromatic garnish.
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Serve with a hazelnut praline: Accompany the tart with a small mound of finely chopped hazelnut praline to add a crunchy and sweet element to the presentation, enhancing both texture and flavor.
Essential Tools for Making a Perfect Linzer Tart
- Oven: Preheat to 350 degrees F for baking the tart.
- Food processor: Used to finely grind the hazelnuts and mix the dough ingredients.
- Pie plate: To toast the hazelnuts in the oven.
- Kitchen towel: Used to cool and remove the skins from the toasted hazelnuts.
- Plastic wrap: Used for wrapping and refrigerating the dough.
- Rolling pin: To roll out the dough for the tart crust and strips.
- Tart pan with removable bottom: Used to shape and bake the tart.
- Baking sheet: To chill and transfer the dough strips before baking.
- Pastry brush: Used to brush the dough strips with beaten egg white before baking.
Storing and Freezing Your Homemade Linzer Tart: A Guide
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Once the linzer tart has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can store the wrapped tart at room temperature for up to 3 days.
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If you want to keep the tart fresh for a longer period, you can store it in the refrigerator for up to 1 week. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from absorbing any odors from the fridge.
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For longer storage, you can freeze the linzer tart for up to 2 months. Here's how:
- Wrap the cooled tart tightly in plastic wrap, making sure there are no air pockets.
- Wrap the tart again in aluminum foil or place it in a freezer-safe container.
- Label the tart with the date and contents, so you can easily identify it later.
- When you're ready to serve the tart, remove it from the freezer and let it thaw in the refrigerator overnight.
- Once thawed, remove the wrapping and let the tart come to room temperature before serving.
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If you have leftover linzer tart, you can store individual slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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To maintain the tart's texture and flavor, avoid storing it in a humid environment or in direct sunlight. The hazelnuts and raspberry jam can become soggy or develop mold if exposed to too much moisture.
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If you notice any signs of spoilage, such as mold or an off odor, discard the tart immediately.
The Best Ways to Reheat Leftover Linzer Tart
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To reheat leftover hazelnut and raspberry jam linzer tart, preheat your oven to 350°F (175°C). Place the tart on a baking sheet lined with parchment paper and warm it in the oven for 8-10 minutes, or until the crust is crisp and the raspberry jam filling is heated through. This method will help restore the tart's texture and bring out the flavors of the hazelnuts and raspberry.
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For a quicker reheating option, you can use a microwave. Cut the desired portion of the linzer tart and place it on a microwave-safe plate. Heat the tart in 15-second intervals, checking the temperature after each interval to avoid overheating. The microwave method may result in a slightly softer crust, but it will still be delicious.
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If you prefer a crispy crust, you can reheat the hazelnut and raspberry jam linzer tart in an air fryer. Set the air fryer to 350°F (175°C) and place the tart in the basket. Heat for 3-4 minutes, or until the crust is crisp and the filling is warmed through. Keep a close eye on the tart to prevent burning.
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For a more indulgent treat, serve the reheated linzer tart with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm tart and the cool, creamy accompaniment will elevate the dessert to new heights.
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If you have a toaster oven, you can use it to reheat smaller portions of the hazelnut and raspberry jam linzer tart. Preheat the toaster oven to 350°F (175°C) and place the tart slice on a small baking sheet or directly on the toaster oven rack. Heat for 5-7 minutes, or until the crust is crisp and the filling is heated through.
Fascinating Facts About the Origins of Linzer Tart
The Linzer tart is a traditional Austrian pastry that originated in the city of Linz. It is named after the city and is characterized by its lattice design on top. The combination of hazelnuts and raspberry jam in the Linzer tart recipe creates a delightful blend of nutty and fruity flavors. This classic dessert is a perfect treat for any occasion and is sure to impress with its beautiful presentation and delicious taste. Enjoy the rich, buttery crust filled with the sweet and tangy raspberry jam, making it a delightful addition to any dessert table.
Is Making Hazelnut and Raspberry Jam Linzer Tart at Home Cost-Effective?
This hazelnut and raspberry jam linzer tart recipe can be cost-effective for a household. The key is to buy ingredients in bulk and utilize them for multiple recipes. Hazelnuts and raspberry jam can be used in various desserts and breakfast dishes. The approximate cost for a household of 4 people would be around $20-$25, making it a budget-friendly treat. The overall verdict for this recipe would be 9/10 for its delicious flavor, versatility, and cost-effectiveness.
Is This Linzer Tart Recipe Healthy or Unhealthy?
This hazelnut and raspberry jam linzer tart recipe, while delicious, is not particularly healthy. The main ingredients contributing to its less-than-ideal nutritional profile are:
- High amounts of butter and sugar, which are sources of saturated fat and added sugars
- Refined all-purpose flour, which lacks fiber and essential nutrients
- Minimal presence of nutrient-dense ingredients like fruits or whole grains
However, the recipe does include some positive elements, such as the use of hazelnuts, which provide healthy fats, fiber, and vitamins, and the incorporation of raspberry jam, which offers some fruit-based nutrients.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter and sugar used in the dough, or replace a portion of the butter with a healthier alternative like Greek yogurt or avocado
- Substitute at least half of the all-purpose flour with whole wheat pastry flour or almond flour to increase fiber and nutrient content
- Increase the amount of hazelnuts used in the recipe to boost the healthy fat and fiber content
- Use a low-sugar or homemade raspberry jam to reduce the added sugar content
- Serve smaller portions of the tart and pair it with fresh berries or a dollop of Greek yogurt for added nutrients and balance
By making these adjustments, you can create a more nutritious version of this hazelnut and raspberry jam linzer tart while still maintaining its delightful flavor and texture.
Editor's Opinion: Why This Linzer Tart Recipe Stands Out
The hazelnut and raspberry jam linzer tart recipe is a delightful combination of nuttiness and fruity sweetness. The use of hazelnuts adds a rich, toasty flavor to the buttery crust, while the raspberry jam provides a vibrant and tangy contrast. The incorporation of brandy and cloves adds depth to the overall flavor profile, making this dessert a sophisticated and indulgent treat. The decorative lattice top not only adds visual appeal but also provides a lovely textural contrast. Overall, this recipe offers a perfect balance of flavors and textures, making it a delightful choice for any occasion.
Why trust this Hazelnut and Raspberry Jam Linzer Tart Recipe:
This hazelnut and raspberry jam linzer tart recipe offers a delightful blend of flavors and textures. The toasted hazelnuts bring a rich, nutty aroma, while the raspberry jam adds a sweet and tangy contrast. The combination of butter and confectioners sugar creates a tender, buttery crust that complements the filling perfectly. With a well-balanced mix of brandy and vanilla extract, this recipe promises a depth of flavor that will surely impress. The meticulous instructions ensure a beautiful presentation, making it an ideal choice for special occasions or casual gatherings.
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