Linzer tarts

Linzer tarts

Total: 1 hr 30 Min. | Active: 50 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 717 kcal
, Fat: 40 g
, Carbohydrate: 79 g
, Protein: 8 g


8 pieces


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Linzer batter

250g lactose-free butter, soft
200g sugar
1pinch salt
2 eggs
1 organic lemon, used grated zest only
300g gluten-free flour (Schär)
200g ground almonds
¼tsp cinnamon
1pinch ground cloves


300g raspberry jam
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8 ramekins (each approx. 7 cm in diameter), base lined with baking paper, sides greased

How it's done

Linzer batter

Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes lighter in colour. Stir in the lemon zest. Combine the flour, almonds, cinnamon and ground cloves and stir into the mixture. Divide 3/4 of the mixture into the 8 ramekins and smooth down.


Stir the jam until smooth, spread over the bases leaving a gap of approx. 2 cm all the way around.

Spoon the remaining mixture into a piping bag with a smooth nozzle (approx. 8 cm in diameter) and pipe the edges all around the jam.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the ramekins and leave to cool on a rack.

Good to know
Shelf life: Wrap in clingfilm and keep in the fridge for approx. 3 days.
Tip: Any leftover tarts can be wrapped in clingfilm and stored in the freezer. Will keep for approx. 2 months.

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