Linzer Tart by www.country-cooking.com
1/4 c Butter; softened
2 Egg yolks
2 tb Juice, apple, conc.
2 ts Extract, vanilla
1 c Flour
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cinnamon, ground
1/8 ts Allspice, ground
1 1/2 c Almonds, ground
10 oz Fruit spread, raspberry
Use blanched almonds or hazelnuts.
Beat butter in large bowl until light and fluffy. Blend in egg yolks, 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 c batter evenly onto bottom of 10"
tart pan with removable bottom or 10" springform pan. Spread fruit evenly
over batter, leaving 1" border around edge. Spoon remaining batter into
pastry bag fitted with 1/2" plain or star tip. Pipe batter in lattice
design over fruit spread. Chill 30 minutes.
Preheat oven to 350. Bake tart 35 minutes, until crust is golden brown and
fruit spread is bubbly. Cool completely on wire rack. Serve at room
temperature.
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