Best Apple Honey Linzer Tort Recipes

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HONEY APPLE LINZER TART



Honey Apple Linzer Tart image

Make and share this Honey Apple Linzer Tart recipe from Food.com.

Provided by threeovens

Categories     Tarts

Time 1h30m

Yield 1 pastry tart, 12 serving(s)

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons honey
1/4 cup orange marmalade
1/2 cup apple juice
5 golden delicious apples
2 tablespoons fresh lemon juice (1 lemon)
2 1/2 cups flour
3/4 cup sugar
2/3 cup unsalted butter, cut in pieces (1 3/4 sticks)
2 egg yolks
2 tablespoons cold water

Steps:

  • Line tart pan with parchment paper.
  • In a small saucepan, over medium heat, cook sugar, honey, marmalade and apple juice, stirring until sugar is dissolved. Bring to a boil, then turn down heat and simmer until mixture begins to thicken, about 2 minutes; set aside.
  • Peel and core the apples. Cut into thin wedges then sprinkle with lemon juice to prevent discoloration. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes more. Stir occasionally to prevent sticking.
  • Transfer apple mixture to a glass bowl and allow to cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours.
  • For the Tart: Combine flour and sugar in bowl of electric mixer. Add butter and, starting at low speed, stir until pieces of flour-covered butter are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don't over mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes.
  • Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom. On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes.
  • Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal.
  • Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.

Nutrition Facts : Calories 336.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 58.6, Sodium 8, Carbohydrate 57.5, Fiber 2.2, Sugar 34.9, Protein 3.4

LINZERTORTE



Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE BAVARIAN TORTE



Apple Bavarian Torte image

A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting apple torte will be welcomed addition to a bake sale or potluck. -Sheila Swift, Dobson, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1/3 cup sugar
1 cup all-purpose flour
1/4 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1/3 cup sugar, divided
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5-1/2 cups thinly sliced peeled tart apples (about 6 medium)
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds

Steps:

  • Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

Nutrition Facts : Calories 213 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LINZERTORTE



Linzertorte image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 11

1/2 cup hazelnuts (about 2 1/2 ounces)
1 cup blanched almonds (about 5 ounces)
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature (3/4 cup)
1 cup granulated sugar
1 large egg yolk
1 1/4 cups raspberry jam
Confectioners' sugar, for dusting (optional)

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.

AUSTRIAN LINZER TORTE



Austrian Linzer Torte image

This recipe for an authentic Austrian Linzertorte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavor over a few days.

Provided by westcoastgirl

Categories     World Cuisine Recipes     European     Austrian

Time P3DT2h10m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 cups finely ground almonds
1 ¼ cups white sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 ⅛ cups unsalted butter
4 egg yolks, divided
6 tablespoons red currant jam

Steps:

  • Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
  • Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
  • Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
  • Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 48 g, Cholesterol 114 mg, Fat 29.2 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 12.3 g, Sodium 46.1 mg, Sugar 27.7 g

Apple honey linzer tort is a delicious dessert that originated from Austria. This dessert is made using a mixture of ground almonds and flour, which gives it its unique texture. The dessert is basically a fruit tart with a lattice crust on top. It is usually filled with a sweet apple-honey filling and dusted with confectioner's sugar. The recipe for the apple honey linzer tort has been passed down from generation to generation and has remained a favorite dessert around the world.

The History of the Apple Honey Linzer Tort

The Linzer tort, also known as Linzer pie or Linz cake, is an Austrian dessert named after the city of Linz. The city of Linz is famous for its pastry and is considered the birthplace of the Linzer tort. The tort is believed to have been created during the 17th century and is one of the oldest-known cake recipes in Austria.
The Origin of the Name “Linzer Tort”
The name “Linzer tort” comes from the city of Linz, which was known for its pastry. In the 17th century, bakers in Linz started making cakes using ground nuts, which they called “Linzer.” Eventually, they began making these cakes in a torte form, and the Linzer tort was born.
The Apple Honey Filling
The apple honey filling is what gives the Linzer tort its distinctive flavor. The filling is made using apples, honey, cinnamon, and lemon zest. The apples are cooked with honey and cinnamon until they become soft and gooey. Lemon zest is added for flavor, and the mixture is left to cool before being spread onto the pastry crust.

The Recipe for Apple Honey Linzer Tort

Making an apple honey linzer tort requires a little patience and a bit of skill. Here's an overview of the steps involved in making this delicious dessert.
Ingredients
  • 200g of flour
  • 100g of sugar
  • 150g of butter
  • 2 eggs
  • 100g of ground almonds
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 8 medium-sized apples
  • 200g of honey
  • 2 teaspoons of cinnamon
  • 2 teaspoons of lemon zest
  • confectioner's sugar for dusting (optional)
Instructions
  1. Begin by making the pastry dough. In a bowl, mix the flour, ground almonds, sugar, salt, and baking powder. Then, add the softened butter and mix well.
  2. Add the eggs one at a time, mixing well between each addition. Then, add the vanilla extract and continue mixing until a dough forms.
  3. Wrap the dough in plastic wrap and place it in the fridge to chill for at least an hour.
  4. Preheat your oven to 350°F (180°C).
  5. Peel and core the apples and cut them into small pieces. In a pot, mix the honey, cinnamon, and lemon zest. Add the apples and cook on low heat for 15-20 minutes until the apples are soft and the honey has thickened.
  6. Take the dough out of the fridge and roll it out on a floured surface until it is about 1/4 inch thick. Cut out two circles, one slightly larger than the other.
  7. Using the larger circle, place it in a greased 9-inch pie dish. Press the edges into the dish and trim the excess pastry from around the edge.
  8. Add the honey apple filling to the pie dish.
  9. With the smaller pastry circle, cut it into strips and weave them over the top of the pie dish to create a lattice pattern.
  10. Bake the tort in the preheated oven for 30-35 minutes or until the crust is golden brown.
  11. Remove from the oven and let it cool before dusting with confectioner's sugar (optional).
  12. Serve and enjoy!

Conclusion

The apple honey linzer tort is a classic Austrian dessert that has been enjoyed for centuries. Its unique blend of flavors and texture, which include a ground almond crust, apple honey filling, and lattice crust, make it a standout dessert. While the recipe may seem daunting, it is worth the effort for the end result. The apple honey linzer tort is a perfect dessert for special occasions or a delightful treat to enjoy with family and friends.
Apple honey linzer torte is a mouth-watering dessert that is perfect for any occasion. This dessert consists of a sweet buttery crust filled with a mixture of ground nuts and fruity jam, combined with sweet and tart apples. The final touch is a drizzle of honey that makes your taste buds dance with joy. Making this dessert can seem like a daunting task, but with a few tips, you can create a perfect apple honey linzer torte.

Tip 1: Choosing the Right Ingredients

The key to making the perfect apple honey linzer tort is choosing the right ingredients. The crust of the torte is the most crucial part of the dessert, so it requires high-quality ingredients that will hold the shape and add flavor. Use butter and sugar of good quality to ensure the dough's crisp texture and delicious taste. Almond flour, hazelnut flour, or walnut flour are great options to give the crust that nutty flavor. For the filling, a blend of tartness and sweetness is essential. Choose apples that are firm and tart, like Granny Smith apples. For the jam filling, you can choose raspberry, strawberry, or apricot jam. Make sure to use a high-quality jam that does not have chunks of fruit, as this can affect the texture of the filling. Lastly, you can use any type of honey, but a mild honey, like clover or orange blossom, works best because it won't overpower the other flavors.

Tip 2: Making the Perfect Crust

The crust is the most important element of the apple honey linzer torte, and getting it right is crucial. First, make sure all the ingredients are chilled, including the flour, butter, and water. This ensures the dough comes together in flakes and doesn't become gooey. Click here for recipe: [Link to apple honey linzer torte recipe without crust] Start by mixing the almond flour, powdered sugar, and salt in a large bowl. Add the chilled butter pieces to the bowl and use a pastry cutter (or two knives) to cut the butter until similar size oatmeal pieces are formed. Once the butter is incorporated with flour mixture, add the cold egg yolk one at a time with vanilla extract and water. Mix until the dough forms a ball. Flatten the dough, wrap it in plastic wrap and chill for at least 30 minutes. Before rolling out the dough, knead it for a minute or two to make it pliable. Once rolled out to the desired size, use a linzer tort cutter to make the perfect shapes. Chill again for 15 minutes before filling the dough.

Tip 3: Preparing the Filling

After finishing the crust, it's time to make the apple filling. Peel and cut the apples into small cubes. Saute the apples in a pan with honey and lemon juice. Cook for 10-15 minutes until the apple is tender and has absorbed the liquids. Let cool before popping it in the food processor to blend the mixture perfectly. Heat the raspberry or apricot jam in a saucepan over low heat. The goal is to warm the jam just enough so it is spreadable. Take off the stove when the jam is liquefied. When spreading the filling onto the crust, start with the jam filling at the bottom layer, then top it with the apple mixture. Leave a small border around the edge so that the filling does not spill out.

Tip 4: Assembling and Baking the Tort

Before baking the torte, you want to assemble it carefully. Place the top crust on the torte before baking, but make sure to cut slits in the lid to ensure the steam can escape as it bakes. This prevents the torte from becoming soggy. Bake the torte until the crust turns golden brown which will take 35-45 minutes. Allow the torte to cool while brushing with honey for an extra hint of sweetness.

Tip 5: Presentation and Serving

Presentation is key to making apple honey linzer torte look beautiful and appetizing. When serving, you can sprinkle powdered sugar on top of the torte to add elegance. Plating it with whipped cream, ice cream, or fresh fruit can also make it more beautiful. The torte can be served chilled or slightly warmed up. It pairs perfectly with tea or coffee and is a satisfying dessert to share with friends and family.

Conclusion

Making the perfect apple honey linzer torte doesn't have to be a stressful process. As long as you choose the right ingredients, prepare the crust carefully, and assemble the torte correctly, this dessert will turn out beyond delicious. By following these tips, you are on your way to creating a masterpiece dessert that will have everyone asking for seconds!

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