Blueberry Linzer Tarts Recipes

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BLUEBERRY TART



Blueberry Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting

Steps:

  • Special equipment: a 9-inch springform pan
  • Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
  • Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
  • Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
  • Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

BLUEBERRY BUTTER TARTS



Blueberry Butter Tarts image

These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.

Provided by erinn in tbay

Categories     Dessert

Time 28m

Yield 12-20 tarts

Number Of Ingredients 9

1 egg, slightly beaten
1/2 cup corn syrup
1 teaspoon lemon juice (fresh)
3/4 teaspoon vanilla
1/3 cup brown sugar
1 tablespoon flour
3 tablespoons melted butter
1 1/2 cups blueberries
pastry dough

Steps:

  • Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
  • In large bowl, whisk egg, syrup, lemon juice and vanilla.
  • In medium bowl, mix sugar and flour.
  • Stir into egg mixture with butter.
  • Divide berries into uncooked pastry shells.
  • Pour egg mixture to top of shells.
  • Bake 18-23 minutes.
  • Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.

Nutrition Facts : Calories 104.5, Fat 3.4, SaturatedFat 2, Cholesterol 25.3, Sodium 29.1, Carbohydrate 19, Fiber 0.5, Sugar 11.2, Protein 0.8

TRIPLE BERRY LINZER TART



Triple Berry Linzer Tart image

My grandmother gave me her signature lattice-topped tart recipe. The bubbling raspberry preserves, citrus and nuts fill our home with aromas that bring back warm memories. -Michael Compean, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

3/4 cup unsalted butter, softened
1/3 cup sugar
2 large egg yolks
1 tablespoon grated orange zest
1-1/2 teaspoons grated lemon zest
2 cups all-purpose flour
1/4 cup ground hazelnuts or blanched almonds
1/4 cup ground pecans
1/4 cup ground walnuts
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1-1/3 cups triple berry preserves
1 tablespoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened., Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight., Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes., Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges., Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired., ,

Nutrition Facts :

BLUEBERRY LINZER TARTS



Blueberry Linzer Tarts image

Yield 1 dozen

Number Of Ingredients 7

1 1/4 cups butter, softened
2/3 cup sugar
1 1/2 cups almonds, ground
1/8 teaspoon cinnamon
2 cups all-purpose flour
6 tablespoons blueberry preserves
Garnish: powdered sugar

Steps:

  • Blend butter and sugar until light and fluffy. Stir in almonds, cinnamon and flour, 1/2 cup at a time. Cover and refrigerate for about one hour. On a lightly floured surface, roll out half of dough 1/8-inch thick. Cut out 24 circles with a 2-1/2 inch round cookie cutter. Cut out centers of 12 circles with a 1/2-inch mini cookie cutter; leave remaining 12 circles uncut. Arrange one inch apart on ungreased baking sheets. Bake at 325 degrees for 10 to 12 minutes, until golden. Cool completely on a wire rack. Thinly spread preserves over solid circles; sprinkle cut-out cookies with powdered sugar. Carefully sandwich solid and cut-out cookies together. Spoon a little of remaining jam into cut-outs.

Nutrition Facts : Nutritional Facts Serves

BLACKBERRY LINZER TARTS



Blackberry Linzer Tarts image

Provided by Linda Wells

Categories     dessert

Time 1h45m

Yield Six servings

Number Of Ingredients 10

1/3 cup sugar
1/4 cup skinned pistachios
4 hard-boiled egg yolks
1 cup (8 ounces) unsalted butter
1 teaspoon cinnamon
1 cup flour
6 ounces dried figs, preferably Mission figs
2 tablespoons water
6 1/2 -pints blackberries
Powdered sugar

Steps:

  • Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
  • Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
  • Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
  • Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
  • Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
  • Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 37 grams, Fiber 19 grams, Protein 10 grams, SaturatedFat 21 grams, Sodium 13 milligrams, Sugar 36 grams, TransFat 1 gram

LINZER TARTS



Linzer Tarts image

Cut out cookies with a jam filling.

Provided by Regina

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 12

Number Of Ingredients 7

1 ¼ cups unsalted butter, softened
⅔ cup white sugar
2 cups sifted all purpose flour, divided
1 ¾ cups ground almonds
⅛ teaspoon ground cinnamon
5 tablespoons raspberry jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  • Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  • Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  • Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  • Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g

BLUEBERRY LINZER COOKIES



Blueberry Linzer Cookies image

These are a lot of work, but you'll get a big 'wow' when you serve them. The filling is delicious, and the buttery cookies just melt in your mouth! The cookie dough recipe comes from TOH magazine, and I made the filling recipe up myself. I think it'd would be great if you had a heart shaped cookie cutter, and used strawberries and strawberry jelly instead, for valentines day. For 1/2 quart of blueberries, I poured in half of a quart sized bag of homegrown.

Provided by Random Rachel

Categories     Dessert

Time 2h

Yield 12 assembled cookies, 12 serving(s)

Number Of Ingredients 11

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar, for sprinkling
1/2 quart frozen blueberries
1/2 cup grape jelly
1/2 cup sugar (to taste)

Steps:

  • For the cookies: Cream butter and sugar. Add eggs and vanilla- beat well. Add flour, baking powder, and salt, mix well. Cover and refrigerate until firm enough to roll- 45 minutes or so.
  • Divide the dough in half, and roll out to 1/4 inch thickness. Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough. (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
  • Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.).
  • Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle. Sprinkle the tops with powdered sugar if desired.
  • Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
  • OK, the assembly: spread a thin layer of filling onto the bottom cookie, keeping away from the very edge. Top off with a top, being careful not to disturb the powdered sugar.
  • After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers. Allow the centers to cool completely before moving (aprox. 30 minutes.) I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
  • EDIT: After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.

Nutrition Facts : Calories 384.5, Fat 12.7, SaturatedFat 7.6, Cholesterol 65.8, Sodium 225.7, Carbohydrate 65.3, Fiber 1.8, Sugar 39.9, Protein 4.3

LINZER TARTS



Linzer Tarts image

Make and share this Linzer Tarts recipe from Food.com.

Provided by Randi0721

Categories     Dessert

Time 1h30m

Yield 30 sandwich cookies, 30 serving(s)

Number Of Ingredients 8

3 1/2 cups flour
1 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 eggs, well beaten
1 1/2 teaspoons vanilla
12 ounces seedless raspberry preserves
1/4 cup confectioners' sugar, approximate

Steps:

  • Cream butter, add sugar, eggs, and vanilla.
  • Add dry ingredients and blend thoroughly.
  • Chill for about 1/2 an hour.
  • Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
  • Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
  • Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
  • Spread preserves on whole cookies (bottoms), and top with cutouts.
  • Sprinkle with confectioner's sugar until covered.

BLUEBERRY TART



Blueberry Tart image

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

LINZERTORTE



Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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