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Linzer Tart Recipe

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This recipe for Linzer Tart, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Popovic-Grant Family
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10-inch diameter round tart mold or spring form pan, 1-inch deep, buttered

Ingredients:
3 egg yolks from hard boiled eggs (remove egg whites)
1/2 c. butter at room temperature
1 1/3 c. All-Purpose flour
1/3 c. sugar
2 tsp. vanilla or small bag of vanilla sugar
4 oz. almond paste
1 T. rum
1/2 T. ground cinnamon
Pinch ground cloves
Grated lemon peel from 1 lemon
7 oz. of the best raspberry marmalade, leftovers
1 egg yolk
Parchment paper

Directions:
Directions:
Mash the hard boiled egg yolks with a fork. Add the butter and mash it with a wooden spoon until well mixed. Than add first the flour, then the sugar, vanilla or vanilla sugar, almond paste, rum, cinnamon, cloves and the lemon peel. Roll the dough with your hands and wrap and chill in the fridge for at least 1 hour or until the next day.

Roll the dough until a thickness of approximately 1/4 inch with enough flour directly on the parchment paper (otherwise it will be too difficult to lift this very crumbly dough). Put upside down from parchment paper into the buttered mold and garnish with the marmalade and the dough leftovers (make a “net over the cake”). Brush the "net" with the egg yolk and bake at 350 degrees for 35 minutes. Take out of the mold when cooled.

Personal Notes:
Personal Notes:
This tart keeps for weeks if stored in a cool dry place.

 

 

 

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