Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raspberry 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 the oven to 350°F.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg yolk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the dough in half and shape each half into a disk.
7. Roll out one disk of dough on a lightly floured surface to fit the tart pan.
8. Place the rolled-out dough in the tart pan, pressing it into the bottom and up the sides.
9. Spread the raspberry jam over the bottom of the crust.
10. Roll out the second disk of dough and cut it into strips.
11. Arrange the strips in a lattice pattern over the jam.
12. Brush the lattice with a beaten egg.
13. Bake the tart for 30-35 minutes, or until the crust is golden brown.
14. Let the tart cool completely in the pan.
15. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 19g
Carbohydrates: 40g
Protein: 5g
Sodium: 75mg
Sugar: 20g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Add chopped nuts to the dough for extra crunch.
- Use a different type of jam or preserves for a different flavor.
- Add a layer of sliced fruit on top of the jam before adding the lattice.
Tips and Tricks:
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Use a sharp knife or pizza cutter to cut the lattice strips.
- If the lattice strips break or tear, simply press them back together.
Storage Instructions:
Store the cooled tart in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the lattice strips are too thin, they may break during baking. Make them thicker next time.
Food Safety Advice:
- Always wash your hands and work surfaces before preparing food.
- Make sure the tart is fully cooked before serving.
Food History:
The Linzer Auge Tart originated in Austria in the 17th century and is named after the city of Linz.
Flavor Profiles:
The Linzer Auge Tart is a sweet and nutty dessert with a fruity raspberry filling and a hint of cinnamon.
Serving Suggestions:
Serve the tart warm or at room temperature with a dusting of powdered sugar.
Related Categories
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Region: Austrian
Taste: Sweet, Buttery, Nutty, Cinnamon, Cinnamon-Spiced