Hazelnut and Raspberry Jam Linzer Tart

Name: Hazelnut and Raspberry Jam Linzer Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 Tbsps brandy; 237 milliliters confectioners sugar; 2 Tbsps cornstarch; 1 large egg white, lightly beaten; 2 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 0 teaspoons ground cloves; 85 grams 1/2 cup hazelnuts; 237 milliliters seedless raspberry jam; 1 pinch Pinch of salt; 227 grams sticks unsalted butter, softened; 1 teaspoon pure vanilla extract

Hazelnut and Raspberry Jam Linzer Tart is a vegetarian recipe with 10 servings. One portion of this dish contains approximately 6g of protein, 25g of fat, and a total of 475 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. If you have baking powder, eggs, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the hazelnuts in a pie plate and toast until fragrant and the skins blister, about 12 minutes.

Ingredients you will need

Hazelnuts

Spread

Toast

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.

Ingredients you will need

Hazelnuts

Nuts

Dry Seasoning Rub

Equipment you will use

Food Processor

Kitchen Towels

Transfer the ground nuts to a bowl.

Ingredients you will need

Nuts

Equipment you will use

Bowl

Add the butter and confectioners' sugar to the food processor and process until light and fluffy.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Food Processor

Add the ground hazelnuts, flour, baking powder, cloves and salt and pulse until combined.

Ingredients you will need

Hazelnut Meal

Baking Powder

Clove

All Purpose Flour

Salt

Add the eggs, brandy and vanilla and process just until a soft dough forms.

Ingredients you will need

Vanilla

Brandy

Dough

Egg

Scrape the dough onto a large sheet of plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

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.

Ingredients you will need

Dough

Roll

Wrap

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Corn Starch

Spread

Dough

Jam