Although it took me far too long to get around to writing a new post, I'm excited to be writing this one.
This recipe is a special one as it brings back great memories to me; it's a Linzer tart, also known as my go-to recipe for any occasion. My late nonna, Maria Teresa, would make her version of this tart when we went to visit her and my nonno in Italy either over Christmas or summer breaks. My mom's mom was an amazing cook for both main dishes and desserts. Aside from this tart, she would also always make us her chocolate cake with chocolate frosting, topped with blanched almonds. When we complimented her, she'd humbly say something along the lines of "Betty Crocker told me what to do". Whatever concoction she had going on in the kitchen, nonna never failed to express love and passion through her final dishes. She knew that this was one of my dad's favorite desserts, so she would make it during our visits. Boy is this tart just something else.
When I eventually started to develop a passion for baking, which in large part is due to my nonna's influences, I wanted to master the art of the Linzer. By my family's and friends' reviews, I think I've come pretty close, but there's room for improvement each time around. Linzer tart originates from Austria, but it is also very popular in Germany and Switzerland, which is where I grew up. It is made out of a nut-based dough and then filled only with jam. Traditionally, the tart crust calls for ground hazelnuts and the jam is raspberry. I like to use a combination of hazelnuts and almonds in my crust because they work great together, and I won't use anything but raspberry jam with seeds as I believe it adds an extra little bite. Of course, there's room to test different kinds and combinations of nuts, as well as various jams. But if you go the traditional route, you will not be disappointed.
I just love the simplicity that this tart has, and although simple, the flavors and textures are intricate and delicious. It is great as a large tart, as mini individual ones made using muffin tins, as bars, or even as thumbprint cookies. Play with it; have fun!
A few notes on the recipe: Although the recipe calls for both almond and hazelnut flour, I simply buy whole nuts and grind them in a food processor and the recipe still comes out great. This recipe yields two 9-inch tarts, and if you have leftover dough, test some cookies!
Linzer Tart
Ingredients
Butter 1 cup
Sugar 1 & 3/4 cup
Salt 1 teaspoon
Almond flour 1 & 1/4 cup
Hazelnut flour 1 cup
All-purpose flour 3 & 3/4 cup
Eggs 2 each
Cinnamon 1.5 teaspoon
Vanilla Extract 1/2 teaspoon
Raspberry Jam As needed (most-likely 2 jars)
Slivered Almonds for Garnish
Method
1. Preheat oven to 350 F. Butter and flour two tart or cake pans.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time and vanilla extract.
4. Add both nut flours and AP flour, salt, and cinnamon. Mix until a smooth dough forms. If you think the dough feels too wet, add a little more AP flour. Shape into a ball, wrap with plastic wrap, and refrigerate for 30-45 minutes until it becomes slightly more firm.
5. Take the dough out from the fridge, divide into two separate pieces for the two tarts, and roll each piece to fit into a tart pan. Make sure to reserve enough dough to make lattice tops.
6. Fill the tart shells with raspberry jam so that it is about 1/2" thick. Form lattice tops. Sprinkle with slivered almonds.
7. Bake for 30-40 minutes, until golden brown.
Linzer Tart
Ingredients
Butter 1 cup
Sugar 1 & 3/4 cup
Salt 1 teaspoon
Almond flour 1 & 1/4 cup
Hazelnut flour 1 cup
All-purpose flour 3 & 3/4 cup
Eggs 2 each
Cinnamon 1.5 teaspoon
Vanilla Extract 1/2 teaspoon
Raspberry Jam As needed (most-likely 2 jars)
Slivered Almonds for Garnish
Method
1. Preheat oven to 350 F. Butter and flour two tart or cake pans.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time and vanilla extract.
4. Add both nut flours and AP flour, salt, and cinnamon. Mix until a smooth dough forms. If you think the dough feels too wet, add a little more AP flour. Shape into a ball, wrap with plastic wrap, and refrigerate for 30-45 minutes until it becomes slightly more firm.
5. Take the dough out from the fridge, divide into two separate pieces for the two tarts, and roll each piece to fit into a tart pan. Make sure to reserve enough dough to make lattice tops.
6. Fill the tart shells with raspberry jam so that it is about 1/2" thick. Form lattice tops. Sprinkle with slivered almonds.
7. Bake for 30-40 minutes, until golden brown.