Triple Berry Linzer Tart Recipes

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TRIPLE BERRY TART



Triple Berry Tart image

Make and share this Triple Berry Tart recipe from Food.com.

Provided by Lalaloob

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

0.5 (15 ounce) package refrigerated pie crusts
1 cup mascarpone cheese, room temperature (about 8 ounces)
1/3 cup heavy whipping cream, chilled
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated fresh lemon rind
1/4 cup small strawberry, quartered
1 pint raspberries
1 pint blueberries
1 pint blackberry

Steps:

  • Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
  • Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
  • Gently combine berries and place on filling. Release sides of pan from bottom before serving.
  • Makes 1 (9 inch) tart.
  • *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.

Nutrition Facts : Calories 168.9, Fat 7.9, SaturatedFat 3.2, Cholesterol 9.1, Sodium 86.1, Carbohydrate 23.6, Fiber 4.2, Sugar 9.9, Protein 2.1

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

LINZER TART WITH LINGONBERRY JAM



Linzer Tart with Lingonberry Jam image

Categories     Dessert     Bake     Raw     Lingonberry

Yield Makes one 9-inch tart

Number Of Ingredients 13

For the Crust
3 ounces cold bittersweet chocolate (preferably 61 percent cacao)
3/4 cup granulated sugar
1 cup (5 ounces) whole raw almonds
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into small pieces
1 large egg
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
Confectioners' sugar, for dusting
For the Filling
1 cup lingonberry jam or seedless raspberry jam

Steps:

  • Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; 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 a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
  • Using a flexible spatula, spread jam evenly over bottom of shell.
  • Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
  • Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners' sugar before serving.

FABULOUS THREE-BERRY TART



Fabulous Three-Berry Tart image

An eye-catching tart features a cheesecake filling and colorful, fresh berry topping. Beautiful!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

1 bag (8 oz) animal crackers
1/3 cup butter or margarine, melted
1 teaspoon ground cinnamon
2 tablespoons sugar
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 cup whipping cream
1/2 pint (1 cup) fresh blackberries
1/2 pint (1 cup) fresh raspberries
1/2 pint (1 cup) fresh blueberries
1/4 cup strawberry jam
1 tablespoon orange juice

Steps:

  • Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
  • In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
  • Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 70 mg, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 27 g, TransFat 1 1/2 g

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