31 March 2011

Classic Linzer tart











This Austrian specialty, associated with the city of Linz, is a tart filled with raspberry jam. Linzertorte is nonetheless a beloved tradition. Criss-crossed with strips of rich nut pastry, the diamonds of ruby-red jam peek through like jewels.
The crust of a Linzertorte may vary in color depending on whether the almonds are whole or blanched, and if the almonds are toasted. My personal preference is to use almonds grinded with peel..

This torte looks so pretty with a dusting of confectioners' sugar and maybe a dollop of whipped cream.







Ingredients

200 grs. all puropose flour
125 grs. grinded almonds
125 grs. of butter or margarine slightly softened
125 grs. sugar
1 egg
1 lemon zest
1 teaspoon of cinnamon powder
1 teaspoon of cacao powder
1 pinch of salt
250 grs. of raspberry jam
some milk

Method

You will need a tart pan about 24 or 26 cm.

Over a floured table mix the flour, salt, butter and sugar, knead with hands and then add the ground almonds lemon zest, cinnamon powder and cacao.Mix well with your figers. Knead  and   make a ball .Preheat the oven at 180°c.
Place in the fridge by 1 hour.

 Remove the dough from the fridge to extend it with a roller. Spread 2 / 3 of dough and save the rest for the lattices.
If you think is needed add some flour to extend

With floured hands, press two-thirds of dough into bottom and up side  tart pan with removable bottom.
Spread raspberry jam over bottom of tart shell to 1/4 inch from edge. Divide remaining dough into  equal pieces. On lightly floured surface, with floured hands, roll each piece into an 8 1/2-inch-long rope. Place 5 ropes, about 1 1/2 inches apart, over filling; do not seal ends. Make lattice top --  with remaining 5 ropes.
Brush with some milk.
Bake the tart for 30 minutes at oven.or until the pastry is golden brown and set. Let the torte cool on a wire rack before unmolding. Although you can serve this torte the same day as it is baked I like to cover and store it overnight before serving. This torte is lovely served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar.




EN ESPAÑOL







Como muchos sabran esta deliciosa tarta viene de Austria (como muchas recetas deliciosas) obviamente hay pequeñas diferencias entre una y otra receta.Pero revisando varias no hay tanta diversidad, algunos en vez de almendras utilizan avellanas molidas que tambien son muy buenas para estas tartas.
Esta tarta con masa de almendras lleva un relleno de mermelada de frambuesas y es absolutamente deliciosa.


Ingredientes

200 grs. de harina sin poolvos de hornear
125 grs. de almendras molidas
125 grs de mantequilla o margarina  a temperatura ambiente
125 grs. de azúcar
1 huevo
ralladura de un limón (la cáscara)
1 cucharadita de canela en polvo
1 cucharadita de cacao en polvo
1 pizca de sal
250 grs. de mermelada de frambuesa
un poco de leche

Preparación

Se necesita un molde de tarta con fondo removible de unos 24 o 26 cm.
Verter la harina sobre la mesa de trabajo, hacer un hueco en el centro, agregar la pizca de sal, el azúcar, la mantequilla y el huevo, unir bien amasando con las manos y luego agregar las almendras molidas, la cascara de limón rallada, canela y cacao.
Unir todo bien con la yema de los dedos.
Amasar hasta que adquiera una consistencia arenosa.
Precalentar el horno a 180° c.
Hacer una bola con la masa y envolverla en film plástico, llevarla al refrigerador y dejarla por una
hora.
Extender 2/3 de la masa (el resto es para hacer el enrejado)
Extender con el rodillo y colocarla sobre el molde de tarta presionandola contra el fondo y las paredes.
Esparcir la mermelada de frambuesa sobre la masa de la tarta.
Extender el resto de la masa  y cortar tiras de 1 cm. más o menos, y colocarlas sobre la tarta para hacer el enrejado.Pincelarlas con un poco de leche.
Llevarla a horno por unos 30 minutos.
O hasta que esté dorada y firme.
Dejarla enfriar antes de cortarla o servir, si se hace el día antes es mejor.
Servir con un poco de crema batida (si se quiere) o con azúcar impalpable encima.

 

46 comments:

  1. bellissima e golosa!!già finita??? bravissima!!!baci!

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  2. I wish I had a slice right now - yum!

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  3. Hola, rato que no podía venir por acá. Linda foto acorde a temporada de vendimias acá.

    Tu linzer me hizo acordar de los pasteles de infancia. Claro, mamá que creció por esas tierras.

    Acordandome de tí, espero esten bien por tu casa.
    Cariños

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  4. Que rica tu tarta, me encanta la mermelada de frambuesas aunque sea en una humilde tostada.
    besos

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  5. Me encanta el linzer torte, yo hago siempre la receta de mi oma.
    A ti te quedo preciosa.
    un abrazo
    edith

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  6. Que delicia de tarta, se ve estupenda.

    Saludos

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  7. Thanks so much Santosh, x gloria

    Thanks Duckie, xx gloria

    Grazie Federica, baci, gloria

    oh Pam, the tart finished in a moment! thanks gloria

    Hola Anabella, sabes que me estado acordando de ti, decía que será mi amiga Anabella, te escribiré. La tarta de tu mamá debe haber sido maravillosa. Un abrazo, gloria

    Gracias Manjar Malva, me encantan las tostadas con mermelada de frambuesa, cariños gloria

    Edith tú tienes maravillosas recetas y deliciosas, la de tu Oma debe ser wonderful! Un abrazo amiga, gloria

    Gracias José Manuel, pues la verdad que estaba buena y por eso no duró nada, en un santiamén se desapareció, por suerte alcanzé a sacra fotos, cariños, gloria

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  8. Hola Gloria! No conocía esta tarta, pero me quedé con las ganas de catarla. Debe ser muy rica.
    Un abrazo

    http://elpuntodelcaramelo.blogspot.com

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  9. Gloria, I love the looks of this tart! I also love raspberries, and what a wonderful dessert.

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  10. Querida Gloria!! Te quedó deliciosa, mmmmm, me encanta esta tarta, hace tiempo que no la como, voy a tomarte la receta para este finde, besitos

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  11. It looks amazing Gloria!!!!!!

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  12. Gloria esa tarta es una verdadera delicia.
    Besos

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  13. Gloria,
    Esta tarta esta en mi lista de por hacer.. quiero hacer la versión italiana, se ve buenisima la tuya, además me encanta que el relleno es fácil.
    Que tengas un buen fin de semana.

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  14. Very lovely. I enjoyed learning about the origins of the torte as well.

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  15. Your linzer tart looks wonderful, I would love a slice to taste!

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  16. Que rica Gloria!! siempre que veo esta tarta me apetece hacerla y hasta ahora no me he atrevido... Besos

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  17. That just may be the prettiest Linzertorte I ever did see. Perfect for a spring brunch or Easter.

    Love the crust too!

    Thanks for sharing, Gloria...

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  18. Hola Nathalia, gracias amiga, x gloria

    Thanks Lyndsey, love berries too, gloria

    Gracias Pamela, siempre que hablan de tu zona me acuerdo de tí, besos, gloria

    Thanks dear Val, xxgloria

    Gracias Annie, besos gloria

    Pilar es super facil, tambien tenía varias versiones pero me gustó esta por la receta y el resultado es una masa fina y sumamente delicada. cariños, gloria

    Thanks Angela I love know and read about gastronomy history is absolutely interesting! xgloria

    Thanks Five stars, you always are nice! gloria

    Pechaskins, thanks a lot! . gloria

    Gracias Rosana, elegí esta receta porque me pareció la más clara y resultó superbe! gloria

    Thanks Duckie I whish you the same dear, gloria

    ooh Lousie you make me blush... I choose this recipe, I had someones , because I think was nice and easy and was, have a lovely weekend, gloria

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  19. Many aid, encouragement, kindness...
    From all over the world...

    Thanks to all of them.
    Tears of the heart will accept them.

    From Japan, ruma

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  20. What nice person you are dear Ruma, Im happy we find in this difficult moment Japan live, I want you know my thoughts and prayers are always with you and Japan.I dont forget your pain, send you huggs, thanks for stopping by,
    gloria

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  21. Looks so perfect. I hope there is a piece left for me :)

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  22. Una delizia di torta ..ma sai che anch'io ho un piatto uguale al tuo :) ciao buon fine settimana

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  23. A wonderful classic! I've always loved Liunzer tart. Yours must have taste so good.

    Cheers,

    Rosa

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  24. I'd like to try this and substitute Costa Rican moras for the raspberries...mmmmm...

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  25. Hi Gloria,

    You are the winner of my giveaway! Please email me your address at mykindofcooking.com and I will put my cookbook and the kitchen plaque in the mail to you!

    Congratulations!
    Linda

    www.mykindofcooking.com

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  26. It looks delicious! Really tempting :)

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  27. I don't know what it is about Linzer Tarts...but I love them! I can almost taste it just looking at it (and it tastes delicious!). Fabulous tart =)

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  28. This is one of my all-time favorite desserts. I absolutely love it and your version looks incredible. I hope you have a great day. Blessings...Mary

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  29. Una deliciosa receta que rico
    la tendré guardadita se ve muy buena
    Creo que tendré que quedarme unos minutos a disfruta de tus recetas
    Estoy vuelta de mi vacaciones vengo a saludarte a invitarte a mi blog http://comidachile.blogspot.com/2011/04/curanto-en-olla-o-pulmay.html
    besos

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  30. Thanks a lot Stefanía, you have a dish like mine?? whats lovely I love these plates, bacio, gloria

    Thanks a lot Victor, gloria

    Really is a classic Rosa, x gloria

    Aaron with blackberries will be nice of course, xgloria

    Linda Thanks so much!! Im really happy last night I sent you my address, any thing mail me., I love your book, cant wait to receive!!! huggs gloria

    Thanks Marina, you are nice, Gloria

    Thanks girlchef and thanks for stopping by, gloria

    Mary I love too, but I love your mango dessert, look delicious, blessings to you, gloria

    Angélica, me alegro que llegaste, te eché de menos, te iré a ver luego, gloria

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  31. What a spectacular tart, Gloria! It looks fabulous on your lovely plate...and delicious, too!

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  32. che meraviglia!!! piacere di conoscerti...baci

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  33. Thanks Lizzy I bought these plates the other day I fall in love in the moment!! he, gloria

    Grazie Puffin I love your blog, really, nice recipes, gloria

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  34. Gloria your start is so very beautiful and I am sure just delicious :)

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  35. Wow, you make Linzer Tart yourself, great job :D)!

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  36. Thanks Magic of spice, x gloria

    Thanks so much Cookin gallery, x gloria

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  37. I love Lintzer Tart Gloria and yours looks so pretty on that beautful plate! Well done. Hope you are having a lovely Sunday! xxoo

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  38. Thanks dear Marie I love these plates , have a nice Sunday and thsnks for stopping by I know you are so bussy, huggs, gloria

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  39. The shiny red filling looks wonderful peaking out between the lattice of pastry. Yum!!

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  40. The color is vibrant. This must be delicious.

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  41. una tarta deliciosa y super sabrosa....

    un abrazo

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  42. My preferance would have been the almonds with the skin also...however, a little roasting would have also been nice.

    Your linzer tart is perfecting scrumptious my dear ;o)
    btw...I love that serving dish.

    Flavourful wishes,
    Claudia

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Gracias por pasar un momento y comentar, gloria.

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