Linzertorte

Linzertorte Recipe
Howard L. Puckett
Named for Linz, Austria, the town where it originated, this lattice-topped tart features an almond pastry and blackberry-jam filling.

Yield:

9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 236
Caloriesfromfat 20 %
Fat 5.2 g
Satfat 1.2 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 5.1 g
Carbohydrate 44.4 g
Fiber 3.7 g
Cholesterol 28 mg
Iron 1.3 mg
Sodium 106 mg
Calcium 39 mg

Ingredients

1 1/2 cups all-purpose flour
1/2 cup ground blanched almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup tub-style light cream cheese
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/4 cups seedless blackberry jam
1 teaspoon sifted powdered sugar

Preparation

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.

Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined. Gently press two-thirds of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes. Gently press remaining one-third of the dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes. Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.

Preheat oven to 325°.

Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.

Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust. Place tart on a baking sheet.

Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly. Cool on a wire rack. Sprinkle with powdered sugar.

June 2000
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