This recipe is so easy and great for entertaining. This recipe has a few parts to it so stay tuned for the recipe attachments (See ingredients for what I am talking about)!! This version of the linzer tart gives you a great way to add some pizazz to this dessert with a lemon curd and meringue topper! ***Please note that this recipe requires a scale to measure ingredients.
LinzerTart
Yield : 8 – 10 servings (1 Large linzer)
Ingredients: Crust
Unsalted butter 8 oz.
Granulated Sugar 8 oz.
Egg yolks 2 yolks
Orange zest, grated fine 2 TBSP.
Lemon zest, grated fine 1 TBSP.
All Purpose Flour 11 oz.
Hazelnuts, ground fine 6 oz.
Baking Powder 1 tsp.
Cinnamon, ground 2 tsp.
Cloves, ground ½ tsp.
Salt ½ tsp.
Other Ingredients
Raspberry preserves 14 oz.
Lemon Curd (Jar or home made)
Meringue (See recipe in blog list)
Fresh Raspberries for garnish
Directions for Crust:
1.)In a standing mixer (use the paddle attachment here) or hand held mixer, cream together the butter and sugar until light and fluffy. Add in the egg yolks and zests, beat until well combined. Scrape down the bowl with a spatula and prepare other ingredients.
2.)In another bowl whisk together the flour, ground hazelnuts, baking powder, cinnamon, cloves and salt. Add this dry mixture to the wet ingredients, mix until just combined. (This dough may look more like cookie dough than pastry crust.) Roll out slightly and wrap in plastic wrap and chill for 1 hour in the fridge.
3.)After the dough has chilled, bring out of the fridge. Flour a cutting board generously and cut the dough in half. Briefly knead each half by hand and then flatten out by hand. Gently roll out the dough into ¼ in. thickness and use it to line a 9in. or 10in. tart pan with a removable bottom .(you can use a pie pan also, you just have to keep it in the pie pan after baking.) This rich dough patches easily so any cracks or holes can easily be concealed with any crust that hangs over the edge.
4.) Once the dough is in the pan, chill for 10 minutes in the fridge.
5.)At this point you will want to preheat your oven to 350°F.
6.)You can use the other half of the dough to make a lattice pattern to top the tart or you can save it for the bottom of another tart. This recipe uses just half of the dough for the bottom and a meringue as a topper.
7.)Remove the dough from the fridge and bake until slightly golden or for 20-25 minutes.
8.)Allow the tart crust to cool. Once cooled, add on the raspberry preserve, lemon curd and then the meringue. You can pipe the meringue to create a soft pillow looking top, or use the back of a spoon and make curled peaks. Place the tart in a broiler and allow the meringue to brown slightly. Or if you have a blow torch, have at it haha!
This recipe is bumped up a notch in flavor with the lemon curd and meringue but it’s completely up to you if you want to leave it plain with just the raspberry preserves. The dough itself is very flavorful so don’t worry about it lacking in flavor with just the preserves. If you have mini tart pans also, this recipe works great if you want to make individual portions. Here are some pictures of the linzer tart making process:
Linzer Crust with Raspberry Preserve on the bottom
Linzer tart with addition of Lemon Curd and beginning to top with meringue
Cooled Linzer Tart topped with Lemon Curd and then piped meringue. Additional garnishes include edible food gel and fresh raspberries. Meringue is also lightly browned with a torch.
These are miniature tarts with hearts cut out. Simply just two layers of crust and a thicker amount of raspberry filling.
Here is a closer look at the larger tart.
I really hope you enjoy this recipe, this is such a great summer dessert and looks fabulous on a nice display platter if you have one. Thank You!!
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