Linzer Tart

Linzer Tart

Linzer Tart


Makes 8 servings


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)


  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.

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

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