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Elegant Raspberry Linzer Tartlets

Elegant Raspberry Linzer Tartlets

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linzer tarts

I was sent a neat package from Bob’s Red Mill to try out — and couldn’t wait to see how their almond meal and almond flour worked with my Linzer Tart recipe! I normally use whole almonds, that I roast and coarsely chop, but the almond meal saved a TON of time and didn’t sacrifice the texture or flavor.

{Love that!!}

Instead of making one large tart, I used my Wilton mini pie pan to make several smaller ones.

meal plan month one

Mini Raspberry Linzer Tarts

Ingredients:

  • 1 Cup Bob’s Red Mill Almond Meal
  • 1 1/4 Cup Bob’s Red Mill Almond Flour**
  • 1/4 Cup sugar
  • 2 eggs
  • 1/2 cup butter
  • 1/2 tsp almond extract
  • Small jar of Raspberry Preserves

Directions:

Separate the eggs, saving the whites in a small bowl for later.

Combine the yolks, and everything else but the preserves, in a mixing bowl. Blend them, then take 1/3 of your dough, and roll into a ball. Cover it with plastic wrap and chill.

IMG_20140327_094514729

Make six balls of dough from the rest and place in your pan…use a tart tamper to press flat.

IMG_20140327_095101078

Place 3-4 Tablespoons of raspberry jam in each shell.

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IMG_20140327_095355928

Pull the dough from the fridge and roll it flat. Cut it into strips and make your lattice tops…seal the ends to the shell.

IMG_20140327_105629224

Get those egg whites, add 1-2 Tablespoons of water and mix.

IMG_20140327_111156211

Use a pastry brush to “paint” it on the tart dough, then sprinkle liberally with granulated sugar.

IMG_20140327_111416620

Bake at 350 for 20-25 minutes, until the edges are starting to turn golden.

IMG_20140327_115222404Let cool and serve with ice cream or creme fraiche…because they are so decadent, that you simple want something to cut that richness.
🙂

Now, you can get your own Bob’s Red Mill products and play yourself — here are all their links:

**Usually, you have to only substitute SOME of the “white” flour with the Bob’s Red Mill. For this recipe, I switched ALL of it with no problems. Simply follow the package instructions when you are converting your favorite recipes.http://box5588.temp.domains/~operatu3///wp-admin/edit.php?s&post_status=all&post_type=post&action=-1&m=0&cat=4&seo_filter&readability_filter&paged=2&action2=-1

Yield: 6 servings

Raspberry Linzer Tart

Raspberry Linzer Tart

I was sent a neat package from Bob’s Red Mill to try out — and couldn’t wait to see how their almond meal and almond flour worked with my Linzer Tart recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 45 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup Bob’s Red Mill Almond Meal
  • 1 1/4 cup Bob’s Red Mill Almond Flour**
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup butter
  • 1/2 tsp almond extract
  • Small jar of Raspberry Preserves

Instructions

  1. Separate the eggs, saving the whites in a small bowl for later.
  2. Combine the yolks, and everything else but the preserves, in a mixing bowl. Blend them, then take 1/3 dough and roll into a ball. Cover it with plastic wrap and chill.
  3. Make six balls of dough from the rest and place in your pan…use a tart tamper to press flat.
  4. Place 3 - 4 tbsp of raspberry jam in each shell.
  5. Pull the dough from the fridge and roll it flat. Cut it into strips and make your lattice tops…seal the ends to the shell.
  6. Get those egg whites, add 1 - 2 tbsp of water and mix.
  7. Use a pastry brush to “paint” it on the tart dough, then sprinkle liberally with granulated sugar.
  8. Bake at 350 degrees for 20 - 25 minutes, until the edges are starting to turn golden.
  9. Let cool and serve with ice cream or creme fraiche…because they are so decadent, that you simple want something to cut that richness.

Notes

**Usually, you have to only substitute SOME of the “white” flour with the Bob’s Red Mill. For this recipe, I switched ALL of it with no problems. Simply follow the package instructions when you are converting your favorite recipes.http://box5588.temp.domains/~operatu3///wp-admin/edit.php?s&post_status=all&post_type=post&action=-1&m=0&cat=4&seo_filter&readability_filter&paged=2&action2=-1

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 418Total Fat: 36gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 103mgSodium: 147mgCarbohydrates: 19gFiber: 5gSugar: 12gProtein: 10g

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