Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup apricot jam
- Powdered sugar for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, ground almonds, sugar, cinnamon, and salt.
3. Add softened butter, egg yolk, and vanilla extract to the dry ingredients. Mix until the dough comes together.
4. Divide the dough into two equal portions.
5. Roll out one portion of the dough on a lightly floured surface to fit the tart pan. Place the rolled-out dough into the tart pan and press it firmly against the bottom and sides of the pan.
6. Spread apricot jam evenly over the dough in the tart pan.
7. Roll out the second portion of the dough on a lightly floured surface. Cut the dough into strips or shapes to create a lattice pattern on top of the apricot jam.
8. Bake the tart for 25-30 minutes or until the edges are golden brown.
9. Let the tart cool for 10 minutes before removing it from the tart pan.
10. Dust the top of the tart with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 39g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Raspberry or strawberry jam can be used instead of apricot jam.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Use a different type of nut, such as hazelnuts or pecans, instead of almonds.
- Add a layer of sliced fresh apricots on top of the jam before adding the lattice crust.
Tips and tricks:
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Use a pastry brush to brush the lattice crust with egg wash for a shiny finish.
- If the lattice crust is difficult to handle, freeze it for 10 minutes before placing it on top of the jam.
Storage instructions:
Store the tart in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 5-10 minutes before serving.
Presentation ideas:
Serve the tart on a decorative cake stand or platter. Garnish with fresh apricots or whipped cream.
Garnishes:
Fresh apricots, whipped cream, or sliced almonds.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the lattice crust breaks, use your fingers to press it back together.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before handling food. Store the tart in an airtight container to prevent contamination.
Food history:
Linzer torte is a traditional Austrian dessert that dates back to the 17th century. It is named after the city of Linz and is typically made with a lattice crust and filled with jam.
Flavor profiles:
The Apricot Linzer Auge Tart is sweet and nutty with a hint of cinnamon.
Serving suggestions:
Serve the tart warm or at room temperature with a dusting of powdered sugar.
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Region: Austrian