Linzer Tarts

Ingredients and Weight:

• Flour: 2 1/4 cups (280g)
• Ground almonds: 1 cup (120g)
• Sugar: 1 cup (200g)
• Cold unsalted butter, cut into small pieces: 1 cup (2 sticks)
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Raspberry preserves: 1 cup (240g)
• Powdered sugar, for dusting (optional): to taste

Preparation Time:

25 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2/5 (Easy-medium)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, ground almonds, and sugar.
3. Add the butter pieces and work them into the dry ingredients until coarse crumbs form.
4. Add the eggs and vanilla extract and mix until a dough forms. Do not overmix.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
6. Divide the dough into two equal portions.
7. On a lightly floured surface, roll out one portion of the dough into a circle, about 12 inches in diameter.
8. Transfer the dough to a 9-inch tart pan and trim the edges.
9. Spread the raspberry preserves evenly over the bottom of the tart crust.
10. Roll out the remaining dough into a rectangle, about 1/4-inch thick.
11. Cut out shapes from the dough using a cookie cutter or a knife.
12. Place the cutouts over the raspberry preserves, creating a latticework pattern.
13. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the preserves are bubbling.
14. Let cool completely before dusting with powdered sugar, if desired.

Nutritional Information:

Per serving (1 tart):

• Calories: 350
• Fat: 18g
• Saturated fat: 10g
• Cholesterol: 70mg
• Sodium: 150mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 20g
• Protein: 5g

Dish Characteristics:

• Buttery and flaky crust with a delicate almond flavor
• Tart and sweet raspberry filling
• Latticework design on top
• Perfect for dessert or as a treat with tea or coffee

User Comments:

• "These Linzer Tarts were a hit at my Austrian-themed party!"
• "The crust was so crispy and the filling was just the right amount of sweetness."
• "I love the latticework design. It adds a touch of elegance."
• "I substituted strawberry preserves for the raspberry, and it came out just as delicious."
• "A delightful treat that combines the flavors of Austria and the United States."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the crust tough.
• If the dough is too dry, add a little cold water, 1 tablespoon at a time, until it comes together.
• If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until it is no longer sticky.
• Refrigerating the dough before rolling it out will help prevent it from shrinking in the oven.
• If you don't have a 9-inch tart pan, you can use a 9-inch springform pan. Just trim the excess dough around the edges.
• You can use any type of fruit preserves for the filling.