RASPBERRY JAM FOR GINGERBREAD LINZERTORTE
All you need are two ingredients-fresh raspberries and sugar-to make this bright summery jam. It comes together in just about 25 minutes and then chills for four hours until set. Use this jam to fill our beautiful Gingerbread Linzertorte.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Stir together 3 cups raspberries and the sugar in a medium saucepan. Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.
- Bring mixture to a boil over medium high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.
- Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until cold, at least 4 hours or overnight.
LINZER TORTE RECIPE (VIDEO)
Linzer torte, a nutty, crumbly, rich pastry filled with jam and as enchantingly good looking as it is tasty. It is easier than you would expect and delicious to the last bite! Perfect for entertaining. Step by step photos above.
Provided by Roxana Begum
Categories Dessert
Time 50m
Number Of Ingredients 20
Steps:
- Using the paddle attachment, cream the softened butter and sugar in a stand mixer, at a medium speed.
- Add the two egg whites and one egg yolk and continue to mix until fluffy. Next add vanilla, cinnamon, almond extract, ground cloves, salt, baking powder and mix it.
- Then add finely ground almonds and mix that in.
- Next, add the flour in two installments and mix it in. Increase the speed and knead the mixture into a smooth dough. The dough can also be made by hand.
- Divide the dough into two portions. One you can use for the classic Linzer torte. The other for the fancy version.(Tip: May wrap the portions with cling wrap and freeze to use later).
- Take one portion of the dough and cut out 2/5th (40%) of it.
- Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two sheets of wax paper.
- Cut narrow strips using a pizza cutter or a sharp knife. Refrigerate to allow the strips to firm up while proceeding with the next steps.
- Roll out the remaining 3/5th (60%) of the dough into a 10 inch circle, dusting the work surface with flour.
- Prepare a springform pan by lightly applying butter all over and lining it with a parchment paper circle in the bottom.
- Open the ring of the springform pan and transfer the dough circle using a floured cake lifter (or a flat lid) on to the base.
- Close the ring around the springform pan and using your fingers, press the dough about one inch up the sides of the pan.
- Take about half the jam and spread it out evenly on the dough circle.
- With the help of an offset spatula lay about four to five of the narrow strips over the jam, parallel and evenly spaced.
- Repeat with laying four more strips in the opposite direction to create a lattice pattern. If the strips break, just patch it up and it will bake fine. Trim the edges of the strips.
- Use the remaining strips to create a border at the outer edge of the Linzer torte, where the strips join the bottom crust. Seal the outer edge using a fork or spatula.
- Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.
- Take second portion of the dough and cut out about 2/5th (40%) of it.
- Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two wax papers for ease.
- Use small (1/2 to 1 inch) cookie cutters and cut out shapes of your preference. With the remaining dough, roll out rope shaped strips of 5 to 6 inches long.
- Proceed with the 3/5th part of the dough following steps 3 to 7.
- Arrange the cut out shapes evenly spaced over the jam layer.
- Use the rope shaped dough strips to create a border at the outer edge of the Linzer torte and flatten with a spatula.
- Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.
- Preheat oven to 375 degrees Fahrenheit. Place the baking pan in the center of the oven and bake the Linzer torte for 25 to 35 minutes until golden brown.
- Remove from the oven and let it cool for some time. Using a butter knife or spatula loosen the torte from the pan, release the ring and let it cool completely.
- Dust with powdered sugar. It is best to slice and enjoy it the next day. This torte keeps well at room temperature for few days, but you may also refrigerate it for a week. It can also be frozen.
Nutrition Facts : ServingSize 1 slice, Calories 297 kcal, Carbohydrate 36 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 137 mg, Fiber 2 g, Sugar 18 g
LINZERTORTE
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
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.
LINZERTORTE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
- In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
- Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
- Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.
MARTHA STEWART'S LINZER TART WITH LINGONBERRY (OR RASPBERRY) JAM
I make this with raspberry jam. The directions require a food processor. Martha's recipe comment is that the tart is best served chilled.
Provided by Marie Nixon
Categories Tarts
Time 1h15m
Yield 1 8" tart, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
- Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
- In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
- Place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
- Using a rubber spatula, spread jam evenly over bottom of crust.
- Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
- Bake tart until golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill and dust lightly with confectioner's sugar before serving.
Nutrition Facts : Calories 498.2, Fat 22.8, SaturatedFat 9.1, Cholesterol 60.8, Sodium 43.6, Carbohydrate 68.6, Fiber 3.3, Sugar 39.5, Protein 7.3
More about "raspberry jam for gingerbread linzertorte recipes"
RASPBERRY LINZER TORTE RECIPE - GEMMA’S BIGGER BOLDER BAKING
LINZER TORTE RECIPE - THE SEASIDE BAKER
From theseasidebaker.com
CLASSIC LINZER COOKIES RECIPE - SAVEUR
From saveur.com
RASPBERRY CREAM CHEESE COOKIES - THE PALATABLE LIFE
From thepalatablelife.com
LINZER COOKIES - I HEART EATING
From ihearteating.com
LINZER COOKIES RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
EASY RASPBERRY LINZER TORTE RECIPE - VERY GOOD COOK
From verygoodcook.com
GINGERBREAD LINZERTORTE RECIPE - DELISH
From delish.com
RASPBERRY LINZER TORTE RECIPE - HOSTESS AT HEART
From hostessatheart.com
LINZER TORTE - SMITTEN KITCHEN
From smittenkitchen.com
LINZER TART (LINZERTORTE) - SUGAR SALT MAGIC
From sugarsaltmagic.com
LINZER TORTE. AUSTRIAN RASPBERRY TART RECIPE
From meriendasdepasion.com
RASPBERRY LINZER TORTE - RECIPES INSPIRED BY MOM
From recipesinspiredbymom.com
LINZERTORTE RECIPE - EPICURIOUS
From epicurious.com
SHORTBREAD LINZER COOKIES WITH RASPBERRY JAM • SUNDAY TABLE
From sundaytable.co
20+ MAKE-AHEAD DIABETES-FRIENDLY DESSERT RECIPES - EATINGWELL
From eatingwell.com
LINZERTORTE - I LOVE GERMAN FOOD
From ilovegermanfood.com
JAM RIBBON COOKIES - MAMA NEEDS CAKE®
From mamaneedscake.com
RASPBERRY LINZER BARS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
OUR 42 FAVORITE CHRISTMAS COOKIES TO BAKE FOR SANTA - MSN
From msn.com
RASPBERRY JAM FOR GINGERBREAD LINZERTORTE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love