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

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Linzer batter

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

Filling

300 g raspberry jam
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Utensils

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

How it's done

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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.

Filling

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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