This month we're all about using jams in our recipes and what better way than with a Linzer Torte! Make sure you use a good quality raspberry jam for this tart since it is one of the main ingredients. We also like using salted butter in our recipes, it adds the sweet and savory flavors we love in desserts!
For the crust:
- 150 grams softened salted butter
- 30 grams sugar
- 60 grams confectionary sugar
- 30 grams almond flour
- 1 egg
- 250 grams cake flour
Makes enough dough for two 10 inch moulds (save half in the freezer for another tart).
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and the almond flour and continue mixing.
Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill for 2 hours in refrigerator.
Roll out your dough and line your tart pan (or mini pans). Also cut 1/2 inch strips to do the lattice work once the tart is filled. Refrigerate both until ready to assemble.
For the almond cream filling and assembly:
- 90 grams softened salted butter
- 90 grams sugar
- 90 grams almond flour
- 1 egg
- 10 grams corn starch
- a good quality raspberry jam
- egg wash (1 egg + 1 yolk + pinch of salt)
In a mixer fitted with paddle attachment, cream the butter, sugar and almond flour until light and fluffy.
Add the egg and make sure to scrape the sides to combine.
Add the corn starch and mix just to combine.
Fill the tart with 2/3 almond cream, then add a layer of good raspberry jam on top.
Place the strips of dough in a lattice over the tart, then brush a little egg wash on the lattice.
Bake at 350F until golden brown, about 35 minutes.