Inside, and peaking through the cutout, you'll find wonderfully sweet preserves, usually raspberry or apricot. I've made this many times for formal and informal get-togethers.Based on the timeless Viennese Linzer torte, Linzer cookies are nut-based buttery sandwich cookies with a cutout on the top. I would not let this one sit out a while though- I made it the night before and when we ate it the next day the crust was kind of hard. I could not find seedless jam, and I don't think it mattered at all. Normally, I hate the pairing of fruit and chocolate- but this was delicious, not to mention very attractive presentation-wise. But it turned out perfectly! Well received by all! The only substitution I made was using one-inch cookie stars for the top (the recipe called for two-or three-inch stars)but the stars still helped make a dramatic presentation. I am a novice at making tarts and pies so I was more than a little nervous at making this tart. Bake as directed and dusted with powder sugar. Then instead of raspberries and raspberry jam, fill the torte with lemon curd (either home made or found with jams & jellies in the grocery store). Add 1-2 teaspoons lemon zest to the dough. I simply son't like th combination of a cinnamon crust and chocolate.Īnother variation we do is to follow the directions given except use an equal weight of white sugar instead of brown in the crust. This is a pretty good version of it, but I perfer it without the chocolate. My family have made the classic Linzertorte for years. I'm going to bake it a little longer tomorrow. The filling didn't seem to set until firm, but it didn't matter once people tasted the tart. People went crazy! Everyone loved it and am making it tomorrow to take to a party. I made this last year to take to friend's house at Christmas. I think if I made it again I wouldn't use normal raspberry jam on top as it made it sickly sweet. I made the crust with hazelnuts rather than almonds. The tart was really nice, never set properly though. Made for wonderful presentation for the holidays!!!! I did not like the combination of the cinnamon crust with the chocolate layer - this was the only disagreable part to taste. This dessert for us was not too sweet, which is nice. I gave it one fork but it really deserved a zero. It was flat,dry and I kept re reading the recipe to be sure that it was made right. Linzer tarts with chocolate? And the patry should be made with white sugar, not brown sugar also should be made with egg yolks to obtain that characteristic texture of a Linzer tart, not a whole egg! This recipe is so different from a traditional version that it should not be called a Linzer tart.įrom the reviews that I read I thought this would be great. What's wrong with chocolate and cinnamon anyway? This was fine the first day, but leftovers are kind of bleh. I thought the concept was fine, having made Linzer cookies all last winter. The raspberries basically roasted on top of the chocolate filling. There was way too much dough, and it was too thick, with barely room for the filling. I didn't have a tart pan and so used a cake pan - BIG mistake. Agreed, be careful with cinnamon, too much is discordant but a hint is divine. Also dark chocolate yummy if you prefer less sweet. Good quality butter, fresh almonds ensure best flavor. Never had issues with setting up that others complain of. Made this several times for holidays, always gets rave reviews for taste AND presentation. Arrange stars atop tart, overlapping points. Step 5īake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Stir jam in heavy small saucepan over low heat until melted and smooth. Arrange berries over chocolate, spacing evenly. Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Bake until cookies are light golden, about 6 minutes. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Pierce dough in several places with fork. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Measure 3/4 cup of dough flatten into disk. Add flour, almonds, cinnamon, baking powder and salt beat just until well blended. Using electric mixer, beat sugar, butter and egg in medium bowl until creamy.
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