In the northern part of Italy Spring makes you wait……
So why not delight yourself with a tart with warm and enveloping aromas like Linzer?
A crumbly hazelnut shortcrust pastry, a pinch of cocoa, aromas and spices such as lemon, cinnamon and cloves.
A cranberry jam to complete this simple goodness.
Some use redcurrant or raspberry jam…
The choice is yours… the important thing is to use sour fruits, that perfectly match with hazelnuts.
A simple and delicious dessert……..to be enjoyed and savored on every occasion.
Linzer Tart
Ingredients
Linzer short crust pastry
- 7 tbsp (102 g) soft unsalted butter
- 172 cup (102 g) superfine granulated sugar
- 1 generous pinch of salt
- 1 small (40 g) whole egg, room temperature
- 1 cup (102 g) hazelnut powder
- 1 cup (120 g) pastry flour
- 1 tbsp (6 g) cocoa powder
- Zest from 1/2 lemon (organic)
- 1/2 tsp (2 g) baking powder
- 2 g cinnamon powder
- 0,65 g ground cloves
Extra
- Cranberries jam
- Whole Egg/ egg white/milk/water
- Finely chopped hazelnuts
- Neutral glaze
Instructions
Linzer shortcrust pastry
I suggest You to use a kitchen scale. In this recipe the kitchen scale is highly recommended.
In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, lemon and spices.
Gradually add, in 3 batches, lightly beaten whole egg and mix to combine.
Add the sifted flour, cocoa powder, salt, hazelnut powder and mix until incorporated.
Take from the dough 195 g and set aside.
To the remaining dough (275 g), add the baking powder and mix to combine.
Between 2 sheets of parchment paper:
roll the dough with baking powder (275 g) 5 mm thick, trying to get a regular round shape;
Roll the remaining dough (195 g) 3 mm thick, trying to get a regular rectangular shape.
Refrigerate both doughs for at least 12 hours.
To assemble and to bake
The day after, roll the dough with baking powder (275 g) 4 mm thick and line an 8 inches (20 cm) greased fluted tart pan (removable bottom).
Prick the base with a fork and set aside.
From the remaining dough, cut stripes 1.5 cm wide and refrigerate for 10/15 minutes.
Pour 180 g of cranberries jam on the bottom oof the tart shell.
Gently, lay the stripes diagonally on the tart, first in one way and then in the opposite one.Â
Cut the extra shortcrust away.
With the handle of a teaspoon, lower the edges of the pastry so as to incorporate the stripes themselves.
Brush the edges with the left over egg from the pastry and sprinkle with the chopped hazelnuts.
Refrigerate the tart for 40 minutes.Â
While the tart is in the fridge, heat fan oven at 310F - 155°C.
Bake for 35 minutes on the second step, starting from the bottom.
Allow to cool completely before removing from the mold.
To serve
Brush the jam with neutral glaze before serving.
Enjoy!
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