Raspberry Linzer Torte Recipes

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LINZERTORTE



Linzertorte image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 11

1/2 cup hazelnuts (about 2 1/2 ounces)
1 cup blanched almonds (about 5 ounces)
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature (3/4 cup)
1 cup granulated sugar
1 large egg yolk
1 1/4 cups raspberry jam
Confectioners' sugar, for dusting (optional)

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.

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.

RASPBERRY LINZER TART



Raspberry Linzer Tart image

Categories     Food Processor     Berry     Chocolate     Fruit     Dessert     Bake     Christmas     Fourth of July     Kid-Friendly     Raspberry     Almond     Summer     Winter     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 15

Crust
2/3 cup (packed)golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/2 cups all purpose flour
1/2 cup ground toasted blanched almonds (about 2 1/2 ounces)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling
6 ounces semisweet chocolate chips (about 1 cup)
1 1/2-pint basket raspberries
1/2 cup seedless raspberry jam
Powdered sugar
Lightly sweetened whipped cream

Steps:

  • For crust:
  • Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
  • Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
  • For Filling:
  • Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
  • Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.

RASPBERRY LINZER TORTE



Raspberry Linzer Torte image

A Linzer torte is defined as a short, jam-filled pastry with a pretty lattice on top. But we just think of it as a perfect accompaniment to hot coffee.

Provided by My Food and Family

Categories     Dairy

Time 1h55m

Yield 12 servings

Number Of Ingredients 7

2 cups flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup butter, softened
2 cups raspberry jam
1 egg yolk
1 tsp. water
1/4 cup sliced almonds, toasted

Steps:

  • Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into 2 balls; flatten slightly. Wrap individually with plastic wrap. Refrigerate 1 hour.
  • Heat oven to 375ºF. Roll out 1 piece of dough on lightly floured surface to 10-1/2-inch round. Place in 9-1/2-inch tart pan with removable bottom. Spread jam evenly onto bottom of crust.
  • Roll remaining dough on floured surface to 10x5-inch rectangle. Cut into 10 (1/2-inch-wide) lengthwise strips. Place 1 strip across center of torte. Place 1 dough strip on each side of first strip, about 2 inches from edge. Repeat in opposite direction. Place a dough strip between center and edge strips in each direction. Press strips to edge pan to seal. Trim ends of strips with knife or pastry wheel. Whisk egg yolk and water until blended; brush onto crust.
  • Bake 30 to 35 min. or until crust is golden brown. Sprinkle with nuts. Cool 10 min. Run knife around tart to loosen from rim of pan; remove rim. Serve warm or at room temperature.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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