LINZER TART
This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm., Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves., Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 132mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
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Nwachukwu Prince
[email protected]Thank you for sharing this recipe. It's a delicious and easy-to-make dessert.
Lasata Pradhanang
[email protected]This recipe is a keeper. I will definitely be making this again and again.
Naman Giri
[email protected]I made this tart for a party and it was a huge hit. Everyone loved it!
Michael Miracle10
[email protected]This was the best Linzer Tart I've ever had! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.
SURYANATH MALLAH
[email protected]Overall, I thought this recipe was just okay. I wouldn't recommend it to anyone.
Shawon Shawon
[email protected]The filling was too runny. I think I might have needed to cook it for longer.
Shirani Dhammika
[email protected]I had some trouble getting the crust to come together. I think I might have needed to add more butter.
Fakhar
[email protected]The Linzer Tart was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Yiannis Anagnostopoulos
[email protected]This tart was a bit too sweet for my taste, but it was still very good.
Titus Daniel
[email protected]I'm not a big fan of Linzer Tarts, but I decided to give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
Awais khan Zadroo
[email protected]This recipe was easy to follow and the tart turned out beautifully. The only thing I would change is to use a little less sugar in the filling.
David Nadeau
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was so good that I ate two pieces in one sitting!
Little Xibon
[email protected]The Linzer Tart was delicious! The crust was flaky and the filling was sweet and tangy. I will definitely be making this again.
Jannine Cornejo
[email protected]I've made this Linzer Tart several times now, and it's always a hit. It's the perfect dessert for any occasion.
Local Nobody
[email protected]This Linzer Tart recipe was a delightful treat. The combination of sweet, tart, and nutty flavors was perfect. The crust was flaky and buttery, and the filling was smooth and creamy. I highly recommend this recipe for anyone looking for a delicious a