Best Triple Berry Linzer Tart Recipes
TRIPLE BERRY LINZER TART
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
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 :
TRIPLE BERRY LINZER TART
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 @MakeItYours
Number Of Ingredients 16
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., ,
TRIPLE BERRY LINZER TART
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus peels; 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 wrap 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 14-in. x 4-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.
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