Raspberry Jam For Gingerbread Linzertorte Food

GINGERBREAD LINZERTORTE

Steps:

• Preheat oven to 325 degrees. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.
• Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.
• Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners' sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.
• Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.
• Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.

RASPBERRY JAM

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

RASPBERRY JAM FOR GINGERBREAD LINZERTORTE

Steps:

• Stir together 3 cups raspberries and the sugar in a medium saucepan. Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.
• Bring mixture to a boil over medium high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.
• Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until cold, at least 4 hours or overnight.

LINZERTORTE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

EASY LINZERTORTE

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine flour, almonds, cinnamon, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until the mixture comes together to form a dough.
• Turn out dough onto a lightly floured work surface. Remove one-third dough, and set aside. Roll out remaining dough to 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Using a paring knife, trim the dough flush with edges of pan, and patch any holes or tears with extra dough.
• Roll out reserved dough into a rectangle at least 13 inches long and 1/8 inch thick. Cut lengthwise into 1/2-inch-wide strips. Transfer to a baking sheet; refrigerate, along with shell in pan, 30 minutes.
• Over medium heat, melt the raspberry jam in a small saucepan, stirring occasionally until smooth. Remove from heat, strain through a fine sieve, and let the jam cool slightly.
• Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Trim the excess dough, and press ends into edge of shell to adhere. Bake until pastry is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Dust top with confectioners' sugar, and serve.

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.