Linzer Tarts Recipe

These Linzer Tarts are a classic Austrian dessert, filled with a sweet surprise of raspberry or apricot jam.

Flaky pastry, a delicate crisscross design, and a sprinkle of confectioners’ sugar create a beautiful and delicious treat that’s perfect for special occasions or everyday indulgence.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water
• 1/2 cup raspberry or apricot jam
• 1/2 cup confectioners’ sugar, for dusting
• 1/4 cup chopped pecans or hazelnuts (optional)

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles of dough using a cookie cutter or the rim of a glass.

You should be able to get about 8 circles.

Transfer the dough circles to the prepared baking sheet, leaving about 1 inch of space between each tart. Spoon a small amount of jam onto one half of each circle, leaving a 1/2 inch border around the edges.

Fold the other half of the dough circle over the filling to form a triangle or a square shape, and press the edges to seal.

Brush the tops of the tarts with a little bit of water and sprinkle with confectioners’ sugar. If using nuts, sprinkle them on top of the tarts as well.

Bake the tarts for 25-30 minutes, or until they’re lightly golden brown.

Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust the tarts with confectioners’ sugar before serving.

Notes

Make sure to chill your dough for at least 30 minutes to help the gluten relax, making the dough easier to roll out. If you don’t have a pastry blender, you can use your fingertips to work the butter into the dry ingredients.

Use a variety of jams to mix things up, like raspberry, apricot, or even orange marmalade.

Don’t overwork the dough when rolling it out, as this can cause the butter to melt and the dough to become tough. If you find that your dough is too sticky, try dusting it lightly with flour.

To get a crisp, clean edge on your tarts, make sure to press the edges together firmly when sealing.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 5mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g