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

Calories 441
Calories from Fat 61 %
Total Fat 30 g
Saturated Fat 13 g
Cholesterol 102 mg
Carbohydrate 37 g
Fiber 2 g
Protein 6 g
Sodium 292 mg

Dietary Exchange

Starch 2
Fruit 1/2
Fat 6

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