The best delicious Linzertorte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Linzertorte recipe today!
Hello my friends, this Linzertorte recipe will not disappoint, I promise! Made with simple ingredients, our Linzertorte is amazingly delicious, and addictive, everyone will be asking for more Linzertorte.
What Makes This Linzertorte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzertorte.
Ready to make this Linzertorte Recipe? Let’s do it!
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FRUIT FILLING
6 c Hulled, halved strawberries
-(or whole blackberries,
-blueberries, boysenberries,
-olallieberries, or
-raspberries; or pitted
-apricots, nectarines,
-plums, or peeled peaches).
3/4 1/4 c. granulated sugar (up
-to 1)
1 tb Lemon juice
1 Cinnamon stick about 2
-inches long(optional)
-PASTRY-
1 c Flour
3 tb Sugar (up to 5)
2/3 c Ground unblanched filberts
-or almonds
6 tb Butter or margarine
2 Egg yolks -OR-
1 Whole egg
Fruit Filling: Combine all 4 ingredients in a 3 quart pan; bring to a boil.
Reduce heat and cook until thick(45 minutes to an hour), stirring
frequently. Remove from heat, discard cinnamon stick and let cool to
lukewarm.
Pastry: don’t be afaid to handle this…it is not sensitive to handling
like pie crust. It actually seems to benefit from it.
Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched
filberts or almonds. Work 6 T butter or margarine into mixture with your
fingers until well blended. Stir in 2 egg yolks OR 1 whole egg with a fork
until dough holds together.( I use my food processor).
Separate 1/3 of pastry for the lattice top.
Press remaining pastry over bottom and sides of a 10 inch tart pan
evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8
minutes at 350. Place pan on wire rack and pour in filling.
Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope.
Crisscross ropes over filling to make a lattice. Trim ends even with pan.
Return tart to oven andbake 40 minutes or until crust is golden brown.
Place on wire rack and let cool completely; cover with foil and let stand
at room temperature until next day. Just before serving, dust with powdered
sugar. Cut like a pie and serve.
I like to use apricots(when available). blackberries, and nectarines. I
wish I knew what olallieberries are and where to get them!
Yields
1 Servings
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