Best 4 Orange Marmalade Linzer Tarts Recipes

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Indulge in a delightful culinary journey with our tantalizing Orange Marmalade Linzer Tarts. These delectable treats are a harmonious blend of sweet and tangy flavors, encased in a delicate pastry crust. Each bite offers a burst of citrusy goodness from the homemade orange marmalade, perfectly complemented by the rich and buttery crust. The intricate lattice top adds a touch of elegance, making these tarts not only delicious but also visually stunning.

This recipe article provides two variations of the Orange Marmalade Linzer Tarts: a classic version and a vegan version. The classic recipe uses traditional ingredients like butter, eggs, and all-purpose flour, while the vegan version offers a plant-based alternative with vegan butter, flax eggs, and almond flour. Both versions yield a batch of approximately 12 tarts, perfect for sharing with loved ones or enjoying as a special treat.

The step-by-step instructions are detailed and easy to follow, guiding you through the process of making the homemade orange marmalade, preparing the pastry dough, assembling the tarts, and baking them to perfection. Helpful tips and tricks are also included to ensure success in your baking endeavor.

So, gather your ingredients, preheat your oven, and embark on this delightful culinary adventure. Let the aromas of citrus and butter fill your kitchen as you create these irresistible Orange Marmalade Linzer Tarts. Whether you choose the classic or the vegan version, these tarts promise to tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

LINZER TARTS



Linzer Tarts image

With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. -Mary Maddox, Bellmore, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup confectioners' sugar
1 large egg
3 cups all-purpose flour
1/4 teaspoon salt
Additional confectioners' sugar
1/2 cup Nutella

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.

Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

LINZER TARTS



Linzer Tarts image

Cut out cookies with a jam filling.

Provided by Regina

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 12

Number Of Ingredients 7

1 ¼ cups unsalted butter, softened
⅔ cup white sugar
2 cups sifted all purpose flour, divided
1 ¾ cups ground almonds
⅛ teaspoon ground cinnamon
5 tablespoons raspberry jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  • Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  • Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  • Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  • Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g

PISTACHIO LINZER COOKIES WITH ORANGE MARMALADE



Pistachio Linzer Cookies With Orange Marmalade image

These are linzer cookies - with a twist. Pistachios replace almonds, and orange blossom water accentuates the flavor of the pistachios and orange marmalade. They're much tangier and a bit less sweet than the traditional ones, but just as buttery, rich and compelling.

Provided by Melissa Clark

Categories     dessert

Time 1h15m

Yield About 18 large cookies and 9 small cookies

Number Of Ingredients 13

2 cups raw pistachios (285 grams)
1 1/2 cups (339 grams) unsalted butter, room temperature
1 3/4 cups confectioners' sugar (128 grams)
1 large egg
1 teaspoon orange-blossom water
2 cups all-purpose flour (276 grams)
1 cup cornstarch (152 grams)
1 1/2 teaspoons ground cinnamon
1 teaspoon orange zest
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1/8 teaspoon ground clove
1 cup orange marmalade

Steps:

  • In a food processor, finely grind the pistachios. Add the butter and 1 cup sugar and pulse to combine. Pulse in the egg and orange-blossom water.
  • In a small bowl, combine the flour, cornstarch, cinnamon, orange zest, nutmeg, salt and clove. Add to the food processor and pulse until the mixture forms a moist dough. Divide dough in half and flatten each half into a disk. Wrap tightly with plastic and refrigerate 4 to 6 hours.
  • Place parchment paper on three large baking sheets. (If you don't have three, roll out the dough in smaller batches and keep the rest refrigerated.) Take one disk of dough and roll it out on a floured surface to 1/4-inch thickness. Cut into 3-inch rounds, and transfer to a prepared baking sheet. Use a 1 1/2-inch cutter to stamp out a hole from the center of half (not all) of the cookies (this will form the "window" for the cookies). Transfer the smaller cookies to a prepared sheet. Repeat with the remaining dough. Gently combine and reroll any scraps. You will have three shapes of cookies on the cookie sheets: rings, large round cookies and small round cookies. Wrap each tray with plastic and refrigerate for 30 minutes.
  • Heat the oven to 325 degrees. Bake cookies until just golden, about 15 minutes for the small rounds, and 18 to 22 minutes for the larger cookies. Transfer to a wire rack to cool completely.
  • Put the marmalade in a microwave-safe bowl; microwave for 20 seconds and stir, until it's warm and easier to spread. Or heat slowly in a small pot over low heat. Spread each large round cookie with marmalade. Top with a large ring-shaped cookie. Spread half the small round cookies with marmalade and top with the remaining small round cookies. Generously dust all cookies with the rest of the confectioners' sugar.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 19 grams, TransFat 1 gram

Tips:

  • Prep your ingredients: Before you start baking, measure and prep all of your ingredients. This will help you stay organized and avoid scrambling during the baking process.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your tarts will taste. Look for fresh, organic ingredients whenever possible.
  • Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
  • Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent it from sticking to your work surface.
  • Use a sharp knife to cut the dough: A sharp knife will help you get clean, even cuts.
  • Don't overfill the tart shells: Overfilling the tart shells will cause the filling to bubble over and make a mess.
  • Bake the tarts until the filling is set and the crust is golden brown: The baking time will vary depending on the size of your tarts. Keep an eye on them so you don't overbake them.
  • Let the tarts cool before serving: Let the tarts cool for at least 15 minutes before serving. This will help the filling to set and the crust to firm up.

Conclusion:

These orange marmalade linzer tarts are a delicious and festive treat that are perfect for any occasion. With their buttery crust, tangy orange marmalade filling, and delicate lattice top, these tarts are sure to impress your friends and family. So next time you're looking for a special dessert, give these orange marmalade linzer tarts a try.

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