Raspberry Linzer Torte Recipes

RASPBERRY LINZER TART

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.

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

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.

RASPBERRY LINZER TORTE BARS

Steps:

• Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.

LINZERTORTE

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.

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

LINZERTORTE

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.

CRANBERRY LINZER TORTE

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.

RASPBERRY LINZER BARS

Steps:

• In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
• Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
• Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
• Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
• For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
• Remove from refridgerator and fill bottom half with raspberry jam.
• Preheat the over to 350°F.
• Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
• Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.

RASPBERRY LINZER TORTE

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.

LINZER TORTE BARS

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.