Best 9 Apple Honey Linzer Tort Recipes

AUSTRIAN LINZER TORTE

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

CRANBERRY LINZER TORTE

Steps:

• Combine all ingredients in a saucepan over medium-high heat, stirring to dissolve sugar. Lower heat to a brisk simmer and stir frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Set aside. (Filling may be prepared in advance.)
• Heat oven to 400 degrees. Place hazelnuts and almonds on a baking sheet and bake about 10 minutes, until well browned. Rub skins off hazelnuts while still warm, discarding skins. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.
• In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.
• In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.
• Divide dough into two pieces, one slightly bigger. Form larger piece into a ball, wrap and flatten to a 1-inch thickness. Form smaller piece into a rough rectangle, wrap and flatten to a 1-inch thickness about 4 by 5 inches. Chill 3 to 4 hours, or overnight.
• Heat oven to 350. Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of dough into a 12-inch circle, dusting the top with flour as necessary. If dough is difficult to handle, chill again. Pat evenly into pan until sides and bottom are completely lined with dough about 1/8-inch thick. Refrigerate or freeze tart shell until firm.
• Roll out smaller piece of dough on floured parchment paper to rectangle about 10 by 12 inches and 1/8-inch thick. Cut into strips about 3/4 inch by 12 inches. Transfer parchment to a tray and refrigerate or freeze until firm.
• Spread cranberry jam evenly into shell. Lay strips across top in a lattice pattern. Form remaining dough scraps into a rope 1/2 inch in diameter and use it to encircle outer edge of tart. Score diagonally with the handle of a spoon or flute with fingers to make a border.
• Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar if desired. Serve in small wedges.

LINZERTORTE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

HONEY APPLE LINZER TART

Steps:

• Line tart pan with parchment paper.
• In a small saucepan, over medium heat, cook sugar, honey, marmalade and apple juice, stirring until sugar is dissolved. Bring to a boil, then turn down heat and simmer until mixture begins to thicken, about 2 minutes; set aside.
• Peel and core the apples. Cut into thin wedges then sprinkle with lemon juice to prevent discoloration. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes more. Stir occasionally to prevent sticking.
• Transfer apple mixture to a glass bowl and allow to cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours.
• For the Tart: Combine flour and sugar in bowl of electric mixer. Add butter and, starting at low speed, stir until pieces of flour-covered butter are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don't over mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes.
• Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom. On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes.
• Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal.
• Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.

EASY LINZERTORTE

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine flour, almonds, cinnamon, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until the mixture comes together to form a dough.
• Turn out dough onto a lightly floured work surface. Remove one-third dough, and set aside. Roll out remaining dough to 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Using a paring knife, trim the dough flush with edges of pan, and patch any holes or tears with extra dough.
• Roll out reserved dough into a rectangle at least 13 inches long and 1/8 inch thick. Cut lengthwise into 1/2-inch-wide strips. Transfer to a baking sheet; refrigerate, along with shell in pan, 30 minutes.
• Over medium heat, melt the raspberry jam in a small saucepan, stirring occasionally until smooth. Remove from heat, strain through a fine sieve, and let the jam cool slightly.
• Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Trim the excess dough, and press ends into edge of shell to adhere. Bake until pastry is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Dust top with confectioners' sugar, and serve.

LINZERTORTE

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
• In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
• Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
• Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.

APRICOT ALMOND LINZERTORTE

Steps:

• Make pastry:
• Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
• Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
• Make filling:
• Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
• Bake torte:
• Preheat oven to 350°F with rack in middle.
• Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
• Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
• Spread filling into crust with an offset spatula or back of a spoon.
• Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
• Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
• Before serving, remove side of pan and dust edge of torte with confectioners sugar.

HONEY APPLE BUTTER

Steps:

• Mix all ingredients in your crock pot. Cook on high for 1 hour and then on low for 11-12 hours till thick. Stir occasionally. Transfer to 4 pint jars and invert to seal. Apple butter should be hot enough to not have to can in a water bath.
• You may also cook the mixture on low on your stovetop for approximately 3-4 hours.

APPLE-HONEY LINZER TORT

Steps:

• 1.Line tart pan with parchment paper. 2.In a small saucepan, over medium heat, cook sugar, honey, marmalade and apple juice, stirring until sugar is dissolved. Bring to a boil, then turn down heat and simmer until mixture begins to thicken, about 2 minutes; set aside. 3. Peel and core the apples. Cut into thin wedges then sprinkle with lemon juice to prevent discoloration. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes more. Stir occasionally to prevent sticking. 4. Transfer apple mixture to a glass bowl and allow to cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours. 5. For the Tart: Combine flour and sugar in bowl of electric mixer. Add butter and, starting at low speed, stir until pieces of flour-covered butter are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don't over mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes. 6. Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom. On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes. 7. Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal. 8. Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.