Mini linzer tart with cherry-raspberry jam
Linzer tart is said to be the oldest cake in the world and named after the city of Linz , Austria .
It has a crumbly pastry base , a jam filling and a lattice top .
Now , if only making a lattice top is as easy as a pie ! -__-''
As I seldom make a pie or tart for that matter , handling the pesky tart dough is an arduous heh ! task ....
Kneading a sticky bread dough is much easier than handling a pastry dough ! pfffttt
I had no problem while doing the tart base but making a lattice strips that keeps breaking in several pieces made me sigh ....
Just sigh ! lol
After several broken strips and several re-rolling of dough , I finally gave up and added several dusting of flour and my last attempt produced a respectable lattice top ^___^ ''
It looks cute , isn't it ?! Okay , don't answer that ! lol
That's the only one though , the rest are blah ! tsk tsk !
The recipe that I used is from Good Housekeeping site and baking powder is listed as one of the ingredients in making a pastry dough , which you don't usually see in most tart dough recipes .
The filling is a cranberry and raspberry jam combo but I don't have cranberries so I used some of my frozen cherry stash instead and together with the raspberry jam , I might say , it's really a great combo !
I made eight 2-1/2 inch mini tart and about 20 small cookies .
( Please check original recipe of the pastry dough , the filling and how-to make at the site )
2/3 cup / 100 grams almonds
1 1/4 cups all-purpose flour
1/3 cup light brown sugar
6 T butter / 84 grams butter , slightly softened
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground cinnamon
about 125 ml of cherry-raspberry jam filling
Cherry-raspberry jam filling : Boil 1 cup frozen cherries , 1/4 cup cherry syrup ( from my Cherry almond ice cream ) and a pinch of salt for 8 minutes , over medium heat , stirring from time to time until cherries are soft and thickens . Add in 5 tablespoons of good quality raspberry jam and cook for 2 minutes more , cool completely before using . Makes 200 ml cherry-raspberry jam .
* In a food processor , blend almonds and 1/4 cup of the flour until nuts are very fine .
* In a large bowl , with mixer at medium speed , beat sugar and butter until blended ; increase to medium-high and beat until creamy , about 3 minutes . Beat in vanilla and egg until smooth , 1 minute . Reduce speed to low and add the ground almond mixture , cinnamon , salt , baking powder and the remaining 1 cup flour and beat until just combined . Gather the dough and form into a disc , wrap in a clingfilm and chill for an hour or until firm .
* On a lightly floured surface , roll about 2/3 of the dough out to a thickness of about 1/8-inch and carefully put dough into each individual tin , spoon out some filling on top . Roll out the remaining dough and cut it into thin strips , and arrange strips in a lattice across each tart shell . Chill for 30 minutes .
* Cut out the remaining dough to make some cookies and spread some jam between each piece , freeze or chill before baking .
* Meanwhile , preheat oven to 190°C . Lower to 180°C and bake tart for 25 minutes or until golden . Let cool in the tin before turning in the wire rack . Bake cookies for 14-15 minutes .
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Hi Anne! Great to see you in Bake-Along! Your mini tart looks cute and second pic is just asking me to take a bite! Yeah, you are right, a soft bread dough is much easier to handle than a soft pastry dough! You did a good job with the mini ones and a great idea with the cookies, two in one! More to enjoy! Your cherry and raspberry jam looks delish! Thank you for baking along with us, a pleasure to have you baking together! Hope to see you again! Have a great week!ReplyDelete
Joyce , I love handling the bread dough , easier , faster and less messy than the pesky pastry dough :D But I really enjoyed eating these tarts for sure ! lolDelete
What a beauty!ReplyDelete
Anne, I love your small and cute Linzer Tarts and cookies! Looks delicious.ReplyDelete
love this mini linzer tarts, too handy to eat this yummy tart!ReplyDelete
I LOVE your mini Linzer tarts! They're so cute & adorable ! The cranberry & raspberry jam sound delicious & looks lovely ruby red! I want.. :)p heheheheheReplyDelete
even though I've never made bread succesfully, totally agree with you that making tart crust is not easy. your tart is so adorable and easy to eat instead of big one :)ReplyDelete
Shannon , that's one reason why I baked it in smaller tins , no need to cut it ! lolDelete
Sounds like 'mini tarts' tested your patience and perseverance, but it's all worth the effort cause it's definitely cute! A linzer tart + a nice cup of coffee on a cool day = BLISS:)ReplyDelete
Annie , it taken me more than an hour just to put that lattice tops , to think it was only 8 pieces ! lolDelete
so cute!! yeah, i think how easy to make that lattice design also depends how manageable the dough is, can be quite a painful thing to do if the dough keeps breaking but i can see that you 've done very well. I also saw zoe piping the lattice design instead of shaping them. Cherry and raspberry, i'm sure this taste much better than the raspberry jam that i used from the jar. So nice to have you baking along with us again, thanks!ReplyDelete
Lena , I need more practice ! :DDelete
I would love to join you and Zoe for the "Bake Along" event... but I must brush up my baking skill before that!ReplyDelete
Ha ! Your baking skill I'm sure is exceptional ! :DDelete
This is so cute! I really need to make these sometime, even if they are hard to make. I will make them maybe sometime during winter, yum!ReplyDelete
Cathleen , in my opinion , winter is the best time to make mini tarts with lattice top ! lolDelete
These are so cute!! I love Linzer Tarts and hopefully I can make one before the deadline.ReplyDelete
I love your mini linzer tarts!!! So beautiful! I agree...pastry crusts are finicky. I think I would have given up having to make such small lattice crusts, but they sure are pretty!ReplyDelete
Lizzy , I nearly gave up ! :D Good thing the weather was nice and cool that day or else ..... lolDelete
i think your little linzers are adorable! and yes your one lattice top looks great :) although i don't think the others look so bad either. and even the open jammy tarts look good too!ReplyDelete
These mini linzer tarts look fabulous, Anne.ReplyDelete
Have a wonderful weekend!
These mini tarts are FAB!
Love the minis! They look so neat and pretty! I was wondering to myself that you must have very nimble fingers to manage that :) But sounds like it was an arduous task, well-worth in the end, wasn't it?ReplyDelete
I wouldn't have guessed that you had problems with the latticed tops... they look great (and cute!) LOL.ReplyDelete
looks crispy & Delicious...mouthwatering!ReplyDelete
Judging from all your nicely shaped tarts and cookies, I wouldn't think that you were encountering much difficulties rolling and cutting the pastry. The weather at Hong Kong must be cool enough to handle these tacky pastry :D
Cute mini tarts! Indeed this dough is slightly softer to handle which is why I've chosen to cut out heart shapes instead. Keeping the temperature low helps too.ReplyDelete
Hi Anne, I have moved http://www.simpleglutenfreekitchen.com/ReplyDelete
I can see your updates on Google+ but you might not see mine unless you join me again. I don't want to loose some of my good blogger friends. You can also sign up for email updates.
These have to be the cutest things I've ever seen and they look delicious! It must have taken you forever to make these with all the intricate little crisscross pastry sheets. So perfect for the holidays!ReplyDelete
Hi Anne, sorry I'm late!! Did you keep 2 pieces for me? Your mini tarts look very cute and pretty. Love the filling, the jam look delicious. The pastry look very good, I love it.ReplyDelete
Have a nice week ahead,regards.
Amelia , I just swallowed the last crumb of my tart ! lol But no worry , I have something for you later :DDelete
Hi Anne, just saw your post on FB and came over, your lattice tarts look so scrumptious and chrismassy :) reminds me of ikea haha. Love the generous topping of jam, nice!ReplyDelete
hi Anne, was it tough to un-mould the tarts? is there any tips that you can share with? thanks! i'm quite a newbie at baking tarts, mine just disintegrated and crumbled when i get the tarts out of the mould :(ReplyDelete
Hey there , sibu food diva ! Greasing the tart tins before putting in the pastry dough will do the trick :) Or use tart tins with loose-bottom for easy removal though you still have to greased those as well :D And you should wait for the tarts to cool down a little bit before removing it from the tins . I'm a newbie as well ! lol Try to Google more online for some tips re making tarts .... Goodluck ! I'm sure you'll do better on your next tart making foray ;DDelete
thanks Anne! :) that helps a lot :) happy baking! awesome blog you have there btw :)Delete