Hazelnut and Raspberry Jam Linzer Tart Recipe

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Hazelnut and Raspberry Jam Linzer Tart
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Ingredients
13
Count
Nutrition
9840
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast until fragrant and the skins blister, about 12 minutes. Transfer the nuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. When the hazelnuts are completely cool, pulse them in a food processor until finely ground. Transfer the ground nuts to a bowl.
  2. Add the butter and confectioners' sugar to the food processor and process until light and fluffy. Add the ground hazelnuts, flour, baking powder, cloves and salt and pulse until combined. Add the eggs, brandy and vanilla and process just until a soft dough forms.
  3. Scrape the dough onto a large sheet of plastic wrap. Transfer one-third of the dough to a separate sheet of plastic and roll it into a 6-inch log. Pat the remaining dough into a 6-inch disk. Wrap and refrigerate the dough until firm, at least 2 hours or overnight.
  4. Preheat the oven to 350°. Let the 6-inch disk of dough stand at room temperature for 10 minutes, then set it in a 10-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the side of the tart pan. In a bowl, mix the jam and cornstarch; spread the jam on the bottom of the tart. Refrigerate until chilled.
  5. Cut the log of dough into 6 slices. On a lightly floured surface, roll each slice into a 1/2-inch-thick strip. Halve 1 strip crosswise. Transfer the strips of dough to a baking sheet and refrigerate until chilled. Lay the strips diagonally across the tart, trimming them to fit; press the ends into the crust rim.
  6. Brush the strips of dough with the beaten egg white. Bake the tart for 40 minutes, or until the crust is browned and the jam is bubbling slightly. Let cool completely, then unmold the tart and slide it onto a plate. Cut into wedges and serve.
  7. Make Ahead: The tart can be stored at room temperature overnight in an airtight container.
  8. Serve With: Sweetened whipped cream or vanilla ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9839.76 Kcal (41197 kJ)
Calories from fat 7191.45 Kcal
% Daily Value*
Total Fat 799.05g 1229%
Cholesterol 2322.05mg 774%
Sodium 416.27mg 17%
Potassium 1513.51mg 32%
Total Carbs 625.04g 208%
Sugars 309.14g 1237%
Dietary Fiber 20.91g 84%
Protein 63.46g 127%
Vitamin C 5.1mg 9%
Vitamin A 9.1mg 302%
Iron 9mg 50%
Calcium 519mg 52%
Amount Per 100 g
Calories 518.55 Kcal (2171 kJ)
Calories from fat 378.99 Kcal
% Daily Value*
Total Fat 42.11g 1229%
Cholesterol 122.37mg 774%
Sodium 21.94mg 17%
Potassium 79.76mg 32%
Total Carbs 32.94g 208%
Sugars 16.29g 1237%
Dietary Fiber 1.1g 84%
Protein 3.34g 127%
Vitamin C 0.3mg 9%
Vitamin A 0.5mg 302%
Iron 0.5mg 50%
Calcium 27.4mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 262.6
    Points
  • 277
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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