See Also: Linzer Tart(recipes)
Linzer Torte(recipes)
Linzer Zeitung(finance)
Yuletide Linzer Bars(recipes)
Linzer Sandwich Cookies(recipes)
Chocolate-Topped Linzer Cookies(recipes)
tart(3)(dictionary)
tart(4)(dictionary)
tart(2)(dictionary)
tart(medicine)

Linzer Tart (recipes)


Linzer Tart

Yield: Makes 8 servings



Ingredients:



3/4cup butter or margarine, softened

2egg yolks

2tablespoons thawed frozen unsweetened apple juice concentrate

2teaspoons vanilla

1cup all-purpose flour

1/2teaspoon baking powder

1/4teaspoon salt

1/4teaspoon ground cinnamon

1/8teaspoon ground allspice

1-1/2cups ground blanched almonds or hazelnuts (about 8 ounces)

1jar (10 ounces) no-sugar-added raspberry fruit spread (about 1 cup)









Preparation:





1.Beat butter in large bowl until light and fluffy. Blend in egg yolks, apple juice concentrate and vanilla. Combine flour, baking powder, salt, cinnamon and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well blended. Spread 1-1/2 cups batter evenly onto bottom of 10-inch tart pan with removable bottom or 10-inch springform pan. Spread fruit spread evenly over batter, leaving 1-inch border around edge. Spoon remaining batter into pastry bag fitted with 1/2-inch plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.2.Preheat oven to 350°F. Bake tart 35 minutes or until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

37 g







Cholesterol

102 mg







Saturated Fat

13 g







Total Fat

30 g







Calories from Fat

61 %







Calories

441







Protein

6 g







Sodium

292 mg









Dietary Exchange:







Fat

6







Fruit

1/2







Starch

2