TRIPLE BERRY LINZER TART
My grandmother gave me her signature lattice-topped tart recipe. The bubbling raspberry preserves, citrus and nuts fill our home with aromas that bring back warm memories. -Michael Compean, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened., Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight., Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes., Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges., Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired., ,
Nutrition Facts :
TRIPLE BERRY MOUSSE TART
Steps:
- COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
- BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.
RASPBERRY TART
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield makes one 9-inch-square or 10-inch-round tart; serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
CRANBERRY LINZER TART
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Tart Cranberry Dessert Bake Ginger Walnut Spice Christmas Fall Peanut Free Soy Free Holiday 2018
Yield 10 servings
Number Of Ingredients 22
Steps:
- Filling:
- Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10-12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
- Dough and assembly:
- Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool.
- Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
- Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don't fuss with strips too much once they're on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15-20 minutes.
- Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45-55 minutes. Let cool.
- Just before serving, remove ring from pan and dust tart with powdered sugar.
- Do Ahead
- Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill. Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.
LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
TRIPLE BERRY TART
Make and share this Triple Berry Tart recipe from Food.com.
Provided by Lalaloob
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
- Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
- Gently combine berries and place on filling. Release sides of pan from bottom before serving.
- Makes 1 (9 inch) tart.
- *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.
Nutrition Facts : Calories 168.9, Fat 7.9, SaturatedFat 3.2, Cholesterol 9.1, Sodium 86.1, Carbohydrate 23.6, Fiber 4.2, Sugar 9.9, Protein 2.1
RASPBERRY LINZER TART
Categories Food Processor Berry Chocolate Fruit Dessert Bake Christmas Fourth of July Kid-Friendly Raspberry Almond Summer Winter Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
- Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
- For Filling:
- Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
- Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.
CRANBERRY LINZER TARTS
These tarts are a delicious alternative use of cranberries during the holiday season.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, zest, and water in a medium saucepan. Bring to a boil; lower heat and simmer until fresh cranberries begin to burst, about 10 minutes.
- Remove cranberries with a slotted spoon to a bowl, leaving liquid in the pan. Reduce liquid over low heat until thick, about 10 minutes. Pour over cranberries and mix well. Set aside to cool.
- Roll out dough to 1/8 inch thick. Line a 9-inch tart pan or eight 3-inch tart pans with dough. Chill until firm, about 30 minutes. Roll out remaining dough to make lattice or leaves to decorate top. Chill on a baking sheet until firm.
- Heat oven to 375 degrees. Fill tart shells and decorate tops, attaching lattice or leaves with a bit of ice water. Bake until pastry is brown and filling is bubbling around edges, about 30 minutes.
LINZER TART WITH LINGONBERRY JAM
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food processor, combine chocolate, sugar, and almonds, and pulse until finely ground, about 45 seconds.
- Add flour, cinnamon, and salt, pulsing three or four times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
- In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
- Place an 8-inch springform pan or bottomless tart ring on a parchment-lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2-inch-thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
- Using a rubber spatula, spread jam evenly over bottom of crust.
- Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
- Bake tart until slightly golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill, and dust lightly with confectioners' sugar before serving.
MARTHA STEWART'S LINZER TART WITH LINGONBERRY (OR RASPBERRY) JAM
I make this with raspberry jam. The directions require a food processor. Martha's recipe comment is that the tart is best served chilled.
Provided by Marie Nixon
Categories Tarts
Time 1h15m
Yield 1 8" tart, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
- Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
- In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
- Place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
- Using a rubber spatula, spread jam evenly over bottom of crust.
- Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
- Bake tart until golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill and dust lightly with confectioner's sugar before serving.
Nutrition Facts : Calories 498.2, Fat 22.8, SaturatedFat 9.1, Cholesterol 60.8, Sodium 43.6, Carbohydrate 68.6, Fiber 3.3, Sugar 39.5, Protein 7.3
More about "triple berry linzer tart food"
RUSTIC TRIPLE BERRY TART | US FOODS
From usfoods.com
Brand CHEF's LINE®
RECIPE: JOY MCCARTHY'S TRIPLE BERRY NO-BAKE TART | CBC LIFE
From cbc.ca
EASY RASPBERRY LINZER TORTE RECIPE - VERY GOOD COOK
From verygoodcook.com
CRANBERRY LINZER TART RECIPE - BON APPéTIT
From bonappetit.com
MARIONBERRY LINZER TORT: AUSTRIAN JAM TART | LIL' COOKIE
From lilcookie.com
RASPBERRY LINZER TART RECIPE - COUCOUCAKE
From coucoucake.com
LINZER TART RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
TRIPLE-BERRY CHOCOLATE TART | CANADIAN LIVING
From canadianliving.com
LINZER TORTE WITH CRèME FRAîCHE RECIPE - BBC FOOD
From bbc.co.uk
TRIPLE BERRY TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRIPLE BERRY TART RECIPE | MYRECIPES
From myrecipes.com
LINZER TART BARS - EVER AFTER IN THE WOODS
From everafterinthewoods.com
TRIPLE BERRY LINZER TART RECIPE: HOW TO MAKE IT | TASTE OF HOME
LINZER TORTE (OR TART) RECIPE - EDELWEISSBAKERY BLOG
From edelweissbakeryfl.com
TRIPLE BERRY LINZER TART RECIPE - MASTERCOOK
From mastercook.com
TRIPLE BERRY TART - MUTT & CHOPS
From muttandchops.com
CRANBERRY LINZER TART - LOTTIE + DOOF
From lottieanddoof.com
DARK CHOCOLATE LINZER TARTS WITH BLACK RASPBERRY JAM
From feastinthyme.com
TRIPLE BERRY SHORTBREAD TART • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
RASPBERRY LINZER BARS CLASSIC RECIPE | HOW TO FEED A LOON
From howtofeedaloon.com
CLASSIC LINZER TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
TRIPLE BERRY ALMOND TART — REGINA'S FARM KITCHEN
From reginasfarmkitchen.com
LINZER TART COOKIES - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
TRIPLE BERRY LEMON MASCARPONE TART - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
RASPBERRY LINZER TARTS | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
TRIPLE BERRY LINZER TART | RECIPE | TART RECIPES, HEIRLOOM RECIPES ...
From pinterest.com
TRIPLE BERRY TART - ROTI N RICE
From rotinrice.com
CRANBERRY LINZER TART - BAKING SENSE®
From baking-sense.com
RASPBERRY LINZER TART RECIPE - FOOD NEWS
From foodnewsnews.com
LINZER TART RECIPE - TODAY.COM
From today.com
TRIPLE BERRY LINZER TART RECIPE -MY GRANDMOTHER GAVE ME HER …
From pinterest.com
DOUBLE BERRY LINZER TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
EATPRAYGETWELL | RASPBERRY LINZER TARTS FINDING YOUR PASSION
From eatpraygetwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love