Linzer Tart Photo
Linzer Tart

YIELD Makes 8 servings
See Cooking Videos

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.
This recipe appears in: European
NUTRITIONAL INFORMATION:
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

You Might Also Like

Chicken Marengo

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Chili Beef and Corn Casserole

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

search recipes