Cranberry Linzer Tart Recipes

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CRANBERRY LINZER TART



Cranberry Linzer Tart image

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Tart     Cranberry     Dessert     Bake     Ginger     Walnut     Spice     Christmas     Fall     Peanut Free     Soy Free     Holiday 2018

Yield 10 servings

Number Of Ingredients 22

Filling:
1 lb. fresh (or frozen) cranberries
1 1/4 cups granulated sugar
1 Tbsp. finely grated peeled ginger
1 Tbsp. unsalted butter
Pinch of kosher salt
1 tsp. finely grated lemon zest
Dough and assembly:
1 1/2 cups walnuts
1 cup granulated sugar
2 tsp. finely grated lemon zest
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. baking powder
2 cups all-purpose flour, plus more for dusting
14 Tbsp. chilled unsalted butter, cut into pieces
2 large eggs
Powdered sugar (for serving)
Special Equipment
A 10"-diameter fluted tart pan with removable bottom

Steps:

  • Filling:
  • Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10-12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
  • Dough and assembly:
  • Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool.
  • Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
  • Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don't fuss with strips too much once they're on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15-20 minutes.
  • Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45-55 minutes. Let cool.
  • Just before serving, remove ring from pan and dust tart with powdered sugar.
  • Do Ahead
  • Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill. Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.

CRANBERRY LINZER TORTE



Cranberry Linzer Torte image

This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it a perfect Thanksgiving dessert. The secret to rolling a dough made with nuts is to keep chilling it if it becomes difficult to handle. Linzer torte keeps up to a week if well-wrapped, and also freezes well, before or after baking.

Provided by David Tanis

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

12 ounces/340 grams cranberries
2 cups/450 grams sugar
Zest of 1 orange
Juice of 1 orange, plus water to equal 3/4 cup/220 milliliters
Pinch of salt
3/4 cup/120 grams whole hazelnuts
3/4 cup/120 grams whole almonds
1 3/4 cups/270 grams unbleached all-purpose flour, plus more for dusting
14 tablespoons/198 grams unsalted butter, plus more for greasing the pan
3/4 cup/160 grams sugar
Zest of 1 lemon
Zest of 1 orange
1 large egg, plus 1 egg yolk
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, optional

Steps:

  • Combine all ingredients in a saucepan over medium-high heat, stirring to dissolve sugar. Lower heat to a brisk simmer and stir frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Set aside. (Filling may be prepared in advance.)
  • Heat oven to 400 degrees. Place hazelnuts and almonds on a baking sheet and bake about 10 minutes, until well browned. Rub skins off hazelnuts while still warm, discarding skins. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.
  • In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.
  • In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.
  • Divide dough into two pieces, one slightly bigger. Form larger piece into a ball, wrap and flatten to a 1-inch thickness. Form smaller piece into a rough rectangle, wrap and flatten to a 1-inch thickness about 4 by 5 inches. Chill 3 to 4 hours, or overnight.
  • Heat oven to 350. Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of dough into a 12-inch circle, dusting the top with flour as necessary. If dough is difficult to handle, chill again. Pat evenly into pan until sides and bottom are completely lined with dough about 1/8-inch thick. Refrigerate or freeze tart shell until firm.
  • Roll out smaller piece of dough on floured parchment paper to rectangle about 10 by 12 inches and 1/8-inch thick. Cut into strips about 3/4 inch by 12 inches. Transfer parchment to a tray and refrigerate or freeze until firm.
  • Spread cranberry jam evenly into shell. Lay strips across top in a lattice pattern. Form remaining dough scraps into a rope 1/2 inch in diameter and use it to encircle outer edge of tart. Score diagonally with the handle of a spoon or flute with fingers to make a border.
  • Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar if desired. Serve in small wedges.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 99 milligrams, Sugar 56 grams, TransFat 1 gram

CRANBERRY CORNMEAL LINZER COOKIES



Cranberry Cornmeal Linzer Cookies image

Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h55m

Yield 42

Number Of Ingredients 13

¾ cup butter, softened
¾ cup white sugar
1 egg
1 ½ cups all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
⅜ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups finely chopped cranberries
⅓ cup brown sugar
⅓ cup water
1 ½ tablespoons butter
1 ½ tablespoons lemon juice

Steps:

  • Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
  • Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
  • Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
  • Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
  • Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 10.4 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 61.5 mg, Sugar 5.5 g

LINZER TART



Linzer Tart image

This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon grated lemon zest
1/2 cup slivered almonds, toasted
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 jar (18 ounces) raspberry preserves

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm., Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves., Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.

Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 132mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE BERRY LINZER TART



Triple Berry Linzer Tart image

My grandmother gave me her signature lattice-topped tart recipe. The bubbling raspberry preserves, citrus and nuts fill our home with aromas that bring back warm memories. -Michael Compean, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

3/4 cup unsalted butter, softened
1/3 cup sugar
2 large egg yolks
1 tablespoon grated orange zest
1-1/2 teaspoons grated lemon zest
2 cups all-purpose flour
1/4 cup ground hazelnuts or blanched almonds
1/4 cup ground pecans
1/4 cup ground walnuts
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1-1/3 cups triple berry preserves
1 tablespoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened., Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight., Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes., Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges., Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired., ,

Nutrition Facts :

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM



Linzer Crumble Pie with Cranberry-Raspberry Jam image

We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Number Of Ingredients 10

1 1/4 pounds fresh or frozen cranberries
12 ounces fresh or frozen raspberries
2 3/4 cups sugar
1 vanilla bean, split and seeds scraped
Nonstick cooking spray
3 sticks plus 1 tablespoon unsalted butter, room temperature
2 cups sugar
4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 cups toasted skinned hazelnuts, finely chopped

Steps:

  • Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
  • Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
  • Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
  • Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

CRANBERRY LINZER TARTS



Cranberry Linzer Tarts image

These tarts are a delicious alternative use of cranberries during the holiday season.

Provided by Martha Stewart

Number Of Ingredients 6

4 cups fresh cranberries
1 cup dried cranberries
1 cup sugar
Grated zest of 1 orange
1/2 cup water
1 recipe Linzer Dough

Steps:

  • Combine cranberries, sugar, zest, and water in a medium saucepan. Bring to a boil; lower heat and simmer until fresh cranberries begin to burst, about 10 minutes.
  • Remove cranberries with a slotted spoon to a bowl, leaving liquid in the pan. Reduce liquid over low heat until thick, about 10 minutes. Pour over cranberries and mix well. Set aside to cool.
  • Roll out dough to 1/8 inch thick. Line a 9-inch tart pan or eight 3-inch tart pans with dough. Chill until firm, about 30 minutes. Roll out remaining dough to make lattice or leaves to decorate top. Chill on a baking sheet until firm.
  • Heat oven to 375 degrees. Fill tart shells and decorate tops, attaching lattice or leaves with a bit of ice water. Bake until pastry is brown and filling is bubbling around edges, about 30 minutes.

CRANBERRY-WALNUT LINZER TORTE



Cranberry-Walnut Linzer Torte image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 - 8 servings

Number Of Ingredients 12

2 cups fresh cranberries
1 cup sugar
1/2 cup apple juice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup finely ground walnuts
1 1/4 cups flour
2 tablespoons cocoa
1/2 teaspoon salt
1 stick butter, chilled and in small pieces
1 egg yolk beaten with 1 tablespoon cold water
Confectioners' sugar

Steps:

  • Combine the cranberries, three-fourths cup sugar, apple juice, one-half teaspoon cinnamon and cloves in a heavy saucepan. Bring to a simmer and cook over medium heat about 15 minutes, until the mixture becomes thick like a jam. Remove from heat and set aside.
  • Preheat oven to 425 degrees.
  • Combine the walnuts, flour, cocoa, remaining one-fourth cup sugar, salt and remaining one-half teaspoon cinnamon in a bowl or a food processor. Add the butter, cut it in by hand or pulse it briefly in the food processor. Add the egg and water, mixing lightly to form a dough or, in a food processor, add the egg and water through the feed tube with the processor running.
  • Gather the dough together and divide it into two parts, one slightly larger than the other. Pat the larger part into a flattened circle and transfer it to an 8- or 9-inch round cake pan with a removable bottom. Pat the dough evenly into the pan to cover the bottoms and sides up to about one-and-a-half inches high. Spread the cranberry jam into the pastry shell.
  • Roll or pat the remaining dough into a rectangle about 8 by 5 inches. Slice it into about eight strips one-half-inch wide and arrange them over the cranberry filling in a lattice pattern, pressing the ends of the strips into the rim of the dough. Press a pattern into the rim of the dough with the tines of a fork.
  • Bake for 20 minutes, reduce heat to 350 degrees and bake about 25 minutes longer, until the dough is lightly browned and the filling is bubbly.
  • Allow to cool, then dust with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 150 milligrams, Sugar 29 grams, TransFat 0 grams

MARTHA STEWART'S LINZER TART WITH LINGONBERRY (OR RASPBERRY) JAM



Martha Stewart's Linzer Tart With Lingonberry (Or Raspberry) Jam image

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

3 ounces bittersweet chocolate, chilled
3/4 cup granulated sugar
5 ounces about 1 cup whole unblanched almonds
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon ground cinnamon
1 pinch salt
9 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1 1/2 tablespoons fresh lemon juice
1 cup lingonberry jam or 1 cup raspberry jam
confectioners' sugar, for dusting

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

CRANBERRY-GINGER LINZER TORTE COOKIES



Cranberry-Ginger Linzer Torte Cookies image

This is one of my favorite cookies for a few different reasons. It's kind of a sandy cookie, so you get that snap. Its warming spices play very nicely with the cranberry-ginger jam. You can use that jam in other places, even as cranberry sauce. You have that acidity and that little bit of sour as well as sweet. And they're just as good right out of the freezer. It's a great cookie with the holidays for exchanges or just to have after dinner. Can be stored in an airtight container at room temperature for up to 3 days.

Provided by Carla Hall

Categories     Cranberry Cookies

Time 2h25m

Yield 24

Number Of Ingredients 15

1 (12 ounce) package fresh cranberries
2 cups white sugar
1 medium orange, zested
½ cup fresh orange juice
¼ cup water
2 tablespoons grated fresh ginger root
1 pinch salt
3 ½ cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups unsalted butter, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
¼ cup confectioners' sugar, or as needed

Steps:

  • Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
  • Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
  • Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
  • Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
  • While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
  • When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 57.4 mg, Sugar 26.8 g

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING



Hazelnut Linzertorte with Cranberry-Apricot Filling image

Categories     Dessert     Bake     Cranberry     Apricot     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Filling
1 12-ounce package cranberries
2 15-ounce cans apricot halves in light syrup, drained, chopped
1 cup sugar
1/4 cup orange juice
Crust
2 cups all purpose flour
1 cup hazelnuts, toasted
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 tablespoons apricot jam
1 teaspoon water

Steps:

  • For filling:
  • Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
  • For crust:
  • Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
  • Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
  • Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

More about "cranberry linzer tart recipes"

CRANBERRY LINZER TART RECIPE | BON APPéTIT
cranberry-linzer-tart-recipe-bon-apptit image
2018-10-16 Step 1. Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent …
From bonappetit.com
4.4/5 (10)
Estimated Reading Time 7 mins
Servings 10
  • Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1¾ cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
  • Do Ahead: Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill.
  • Place a rack in middle of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
  • Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a ½"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.


CRANBERRY LINZER TART RECIPE - KITCHEN PARADE
cranberry-linzer-tart-recipe-kitchen-parade image
Combine cranberries, sugar and water in a medium saucepan over medium heat, and bring to a boil, stirring occasionally until the cranberries “pop”. Reduce …
From kitchenparade.com
Estimated Reading Time 7 mins


CRANBERRY LINZER TART - BAKING SENSE®
cranberry-linzer-tart-baking-sense image
2018-10-04 Use a small offset spatula to lift the strips onto the cranberry filling. Arrange the strips in a lattice pattern and press in place to stick to the edges …
From baking-sense.com
4.7/5 (3)
Total Time 1 hr 25 mins
Category Pies & Tarts
Calories 272 per serving


MAKE THIS CRANBERRY LINZER TART AND GET LOTS OF …
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2018-11-15 Mine were on the warmer side and instead of breaking up into “pea-sized pieces,” the butter just sort of melted. Noted for next time. Press half the dough into your tart pan, wrap the rest in ...
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PEAR-CRANBERRY LINZER TART - RECIPE - FINECOOKING
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Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Whisk the egg yolk with the cream or milk. Brush the tart’s lattice top with the egg glaze. Bake on the baking sheet until the pastry is golden brown, …
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CRANBERRY-FIG LINZER TORTE IN AN ALMOND-OAT CRUST
2014-11-25 This tart sports a toothsome, classically crumbly crust and a pleasantly tart filling. The addition of fig adds an interesting texture and adds sweetness, allowing for less sugar. The overall character is bright with a nice sweet-sour balance and citrusy overtones. The lack of gluten in this recipe makes the crust a bit delicate, but it is very forgiving and will patch back together …
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MAKE AHEAD CRANBERRY LINZER TART - PASTRIES LIKE A PRO
2019-12-05 Preheat the oven to 350 degrees. Lightly spray a 9”x¾” tart pan with a removable bottom. Place the nuts, flour, and cinnamon in the processor and. process until the nuts are powdered. Cut the butter into small pieces and add to the processor. Process until the butter is indistinguishable.
From pastrieslikeapro.com


CRANBERRY LINZER COOKIES - BAKES BY BROWN SUGAR
2021-11-29 Orange Zest in Sugar. Add the sugar, all-purpose flour, almond flour, salt, cinnamon, and nutmeg to the bowl of the stand mixer. Mix on medium-low speed for 30 seconds to combine the ingredients. Cranberry Linzer Cookie Dough Instruction Steps. Cut the cold butter into small cubes and add it to the dry ingredients.
From bakesbybrownsugar.com


CRANBERRY GINGERSNAP TART RECIPE | GIRL VS DOUGH
2021-11-12 Combine crushed gingersnap cookies with sugar, salt and butter, then press the mixture into a 9-inch tart pan with a removable bottom. Bake the crust until just set, then set aside to cool. Step Two: Make the cranberry curd. In a saucepan, stir together orange peel, orange juice, cranberries and sugar. Cook until the cranberries are soft and ...
From girlversusdough.com


CRANBERRY LINZER TART
Nov 16, 2018 - This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
From pinterest.ca


DOUBLE BERRY LINZER TART - GOOD HOUSEKEEPING
2006-12-05 At medium speed, beat in egg and vanilla until smooth, about 1 minute. Reduce speed to low. Add ground-hazelnut mixture, cinnamon, salt, baking powder, and remaining 1 cup flour; beat just until ...
From goodhousekeeping.com


CHEFS' HOLIDAY RECIPES: HELEN S. FLETCHER’S CRANBERRY LINZER TART
2020-12-08 Make the Linzer pastry: Preheat the oven to 350° F. Lightly spray a 9-by-¾–inch or 9-by-1-inch tart pan with a removable bottom. 3. In a food processor, pulse the nuts, flour, and cinnamon until the nuts are powdered.
From stlmag.com


LINZER TART COOKIES | CHRISTMAS LINZER COOKIES - CAMBREA BAKES
2020-12-06 In a medium bowl, combine the flour, salt, corn starch and baking powder and set aside. 3 cups all purpose flour, 2 tablespoon corn starch, ¼ teaspoon kosher salt, ¼ teaspoon baking powder. In a stand mixing bowl, add the room temperature butter and sugar. Mix with the paddle attachment on low until JUST combined.
From cambreabakes.com


DOOF » CRANBERRY LINZER TART - LOTTIE
2018-11-19 Place a rack in middle of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool. Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground.
From lottieanddoof.com


CRANBERRY LINZER TORTE RECIPE | MYRECIPES
In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally. Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over ...
From myrecipes.com


LINZER TART RECIPE - GREAT BRITISH CHEFS
For the pastry, put a baking tray in an oven set at 190˚C/Gas mark 5. In a bowl, mix the flour, icing sugar, hazelnuts, lemon zest and nutmeg.
From greatbritishchefs.com


RUSTIC CRANBERRY GALETTE (TART) RECIPE - DINNER, THEN DESSERT
2020-11-26 Instructions. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Mix marmalade, flour, brown sugar, and cranberries in a bowl. Add the pie crust to your baking sheet and spread the cranberry mixture to the middle. Spread to 2" from the edge of the pie dough, evenly.
From dinnerthendessert.com


CRANBERRY LINZER TORTE – DIARY OF A MAD HAUSFRAU
2015-12-02 1 egg yolk. 1 tablespoon heavy cream. Directions: In a separate bowl whisk together the all-purpose flour, ground cinnamon, ground cloves, almond flour and salt. Set aside. In a mixer, cream the butter and sugar together at medium-high speed. Add the egg yolks one at a time, waiting until the first is fully incorporated before adding the second.
From diaryofamadhausfrau.com


CRANBERRY AND WHITE CHOCOLATE LINZER TART - BIGOVEN
Or carefully invert the tart onto a flat plate and remove the springform bottom, place a serving plate or cake circle on the bottom to the tart and turn the tart right side up. Wrap the cooked tart tightly with plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 2 months. Defrost the wrapped tart at room temperature.
From bigoven.com


RASPBERRY LINZER TORTE - GEMMA’S BIGGER BOLDER BAKING
2022-03-18 Rub the butter into the dry ingredients until the mixture resembles coarse crumbs and then stir in the beaten egg until a dough is formed. Divide the dough in half, flatten it into 2 discs, wrap well and refrigerate until firm, about an hour. Once the dough is cold, preheat the oven to 350°F (180°C).
From biggerbolderbaking.com


CRANBERRY LINZER TART | PUNCHFORK
18 ingredients · Makes 10 servings · Recipe from Bon Appétit. Punchfork. Log in Sign up Discover. Recipes ... How it Works FAQ Account. Sign up Log in Directions Cranberry Linzer Tart Vegetarian · Gluten free 64 / 100. Rating. Bon Appétit 18. Ingredients. Ingredients. Makes 10 servings. 1 lb fresh (or frozen ...
From punchfork.com


CRANBERRY LINZER TORTE RECIPE: HISTORY OF THE AUSTRIAN …
2022-01-31 Cranberry Linzer Torte Recipe: History of the Austrian Dessert. Written by the MasterClass staff. Last updated: Jan 31, 2022 • 4 min read. Come Christmastime, the Linzer torte is the darling of the pastry case, especially for Austrian …
From masterclass.com


CRANBERRY LINZER COOKIES RECIPE ~ BARLEY & SAGE
2020-12-21 Bring to a boil over medium-high heat, stirring frequently until the cranberries begin to split open. Reduce the heat and simmer for 10-15 minutes or until the jam has thickened. Transfer to a bowl and chill until ready to use. Line a baking sheet with parchment paper.
From barleyandsage.com


CRANBERRY CLOVE LINZER TORTE, AND HAPPY HOLIDAYS
2012-12-27 Preheat oven to 350° F. Grease and flour one 9-inch springform pan, and line the bottom with a parchment round. 8. Reserve a third of the dough and press the remainder into the bottom of the pan. Spread a thin layer of cranberry filling on top, leaving a 1-inch ring of dough exposed around the edge. 9.
From dessertsforbreakfast.com


CRANBERRY LINZER TART RECIPE - FOOD NEWS
Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9-inch fluted tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick.
From foodnewsnews.com


RASPBERRY LINZER TART RECIPE - COUCOUCAKE
2021-11-12 Roll out two thirds of the crust dough on a floured surface and place in a 26cm (10 inches) diameter tart pan. Place a parchment paper on the crust and spread ceramic beans on it to bake blind at 160°C (320°F) for about 10 minutes. Then add the raspberry puree to the crust. Roll out the remaining dough and cut into stripes.
From coucoucake.com


CRANBERRY LINZER TART - EUROPEAN TARTS
2012-08-05 This entry was posted in Front Page and tagged cranberries, cranberry, Dessert, lattice, linzer, nuts, pastry, tart on August 5, 2012 by hfletcher. About hfletcher Helen Fletcher is the author of "European Tarts, Divinely Doable Desserts with Little or No Baking" and a blogger on The Ardent Cook.
From europeantarts.com


THE ANTIDOTE TO PUMPKIN PIE: CRANBERRY LINZER TART | FOOD GAL
2021-11-17 Cranberry Linzer Tart (Serves 10) For the filling: 1 pound fresh (or frozen) cranberries. 1¼ cups granulated sugar. 1 tablespoon finely grated peeled ginger. 1 tablespoon unsalted butter. Pinch of kosher salt. 1 teaspoon finely grated lemon zest. For the dough and assembly: 1½ cups walnuts. 1 cup granulated sugar. 2 teaspoons. finely grated ...
From foodgal.com


CRANBERRY LINZER TART | RECIPE | TART RECIPES, TART BAKING, SWEET TARTS
Aug 17, 2017 - Cranberry Linzer Tart made with cranberry red wine compote as the filling in place of the traditional raspberry preserves. Aug 17, 2017 - Cranberry Linzer Tart made with cranberry red wine compote as the filling in place of the traditional raspberry preserves. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


CRANBERRY LINZER TORTE RECIPE -SUNSET MAGAZINE
In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally. 3. Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter ...
From sunset.com


CRANBERRY AND WHITE CHOCOLATE LINZER TART – RECIPES NUT
Or carefully invert the tart onto a flat plate and remove the springform bottom, place a serving plate or cake circle on the bottom to the tart and turn the tart right side up. Wrap the cooked tart tightly with plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 2 months. Defrost the wrapped tart at room temperature.
From recipesnut.com


CRANBERRY AND WHITE CHOCOLATE LINZER TART RECIPE
2008-05-04 The best delicious Cranberry And White Chocolate Linzer Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry And White Chocolate Linzer Tart recipe today! Hello my friends, this Cranberry And White Chocolate Linzer Tart recipe will not disappoint, I promise! Made with simple ...
From bakerrecipes.com


PEAR-CRANBERRY LINZER TART - RECIPE - FINECOOKING
Aug 2, 2020 - Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more like a cookie dough than a pastry dough. The cooked egg yolks give the dough a cakey quality that’s unequalled by any substitute. The raw yolks …
From pinterest.com


CRANBERRY AND PORT WINE LINZER TART COOKIES FOR CHRISTMAS: …
2021-12-09 1. In a small pot, add the cranberries, port wine and brown sugar. Cook over medium heat, stirring occasionally, for about 20 minutes, or until the cranberries are completely broken down, and the ...
From foxnews.com


ASTRAY RECIPES: CRANBERRY AND WHITE CHOCOLATE LINZER TART
Yield: 10 servings Freezing instructions: Remove the tart from the springform pan and using a wide metal spatula, slide the tart onto a serving plate or aluminum foil-wrapped cardboard cake circle. Or carefully invert the tart onto a flat plate and remove the springform bottom, place a serving plate or cake circle on the bottom to the tart and turn the tart right side up. Wrap the …
From astray.com


TRADITIONAL LINZER COOKIES WITH CRANBERRY JAM - SUGAR GEEK SHOW
2021-12-10 Linzer cookies are an Austrian sweet made from the dough of a Linzer torte which just happens to be the oldest written recipe in existence. Named after the city of Linz, Austria, the torte is a kind of pie with a sweet black currant filling, sliced nuts, and an almond-based lattice crust. Dating back to 1655 when nuts were much easier to come by than ground-up wheat …
From sugargeekshow.com


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Top Asked Questions

How do you make a Linzer tart?
Linzer tarts are cut-out cookies with a jam filling. Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
What is a cranberry Linzer torte?
Cranberry Linzer Torte. This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it a perfect Thanksgiving dessert.
How do you cook cranberries?
Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar.
What is Martin Wishart's Linzer tart?
Based on Austria's most famous and oldest dessert, Martin Wishart's Linzer tart recipe replaces the more usual blackcurrant filling with cranberry. The lattice topping makes it an attractive dessert, but is equally good with an afternoon cup of tea For the pastry, put a baking tray in an oven set at 190°C/Gas mark 5.

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