Source: The Complete Book of Pastry, Sweet and Savory By:B. Clay
Makes 8 servings.
Preparation time: 1 hour
Tips: Very rich tart, serve a small portion.
Linzertorte
Red Raspberry Jam over Almond Dough
Ingredients
Preparation
1 partially baked Linzer Pastry shell, 1/2 recipe. See note (1)
Plus dough for strips to cover top, 1/2 recipe
8 ounces red raspberry jam (1 cup)
1/2 cup applesauce
1 whole egg, beaten
1. Find “Crust - Linzer Pastry “ recipe in this section of the cookbook. Shape dough into a 8" tart shell or individual tarts or tins of choice, and partially bake beforehand.
2. Preheat oven to 425F degrees
3. Filling: In a medium bowl mix the red Raspberry jam and applesauce until thoroughly blended. Spoon the mixture into the shell(s)-about three-quarters full, whether for the large or small tartlet. Smooth.
4. Brush the side of the shell (s) with beaten egg.
5. Roll out remaining dough into a rectangle long enough and wide enough that it can be cut with a jagger or pizza cutter into narrow strips to lay across the face of the pastry, whether large or small. For a large tart, 1/2-inch strips are fine. For small tartlets, cut them 1/4-inch wide. Place the strips diagonally across the face of the pastry to from diamonds (not squares). Press the strips to the edge of the shell and trim to fit. When completed. brush the strips with egg to give a rich golden crust.
6. Place the tarts(s) on the lower shelf of the hot oven for 20 minutes, then transfer to the middle shelf. Reduce heat to 375 F degrees. Pastry is done when the filling bubbles near the center and the dough is a golden brown, about 20 minutes longer.
7. Place the pastries on a rack to cool, but remove them from the rings or pans while still warm, or at least loosen them. Many times it is best to store pastries in their baking tins for protection, but they should be loosen while warm before storing, or they may stick to the metal.
NOTE: 1) Crust - Linzer Pastry found under Pies & Pastries
Makes one 8-inch tart, or 6 tartlets or 2 dozen barquettes.
