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Linzer Tart Recipe

Linzer Tart Recipe

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!
TOTAL TIME: Prep: 25 min. + freezing Bake: 20 min. + cooling YIELD:10-12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 piece: 311 calories, 10g fat (5g saturated fat), 38mg cholesterol, 132mg sodium, 53g carbohydrate (38g sugars, 1g fiber), 3g protein

Reviews for Linzer Tart

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MY REVIEW
Reviewed Mar. 22, 2013

"Lovely tart. I adjusted the recipe to fit a 9- inch tart pan. Served with vanilla whipped cream. Everyone went nuts over it!"

MY REVIEW
Reviewed Sep. 26, 2010

"I made several of these tarts last Christmas to give away as gifts. I included the tart pan and the recipie as part of the gift.

I made the dough in my food processor and it went together in a "snap"
Instead of the cutouts on the pie,I put a lattice top. When the tart was done and cooled, I sprinkled it with confectioners sugar. It got rave reviews !!! It's quite spectacular and easy to make
Nan C Huntington,Long Island,NY"

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