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Linzer Tart Recipe

Photo by: Taste of Home

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!

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10-12 Servings
Prep: 25 min. + freezing Bake: 20 min. + cooling

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon grated lemon peel
1/2 cup slivered almonds, toasted
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 jar (18 ounces) raspberry preserves

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon peel; 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. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 311 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 132 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Linzer Tart published in Country Woman Christmas Annual 2005, p34