Prep 2 hrs 30 mins
Cook 20 mins
Linzer Torte is a classic Austrian dessert typically featuring raspberry jam in a pie crust with a lattice top. This recipe however is for making smaller individual tartelettes so that everyone can have his or her own one with their favourite jam. Also the lattice top is replaced by a time-saving, modern-looking cute polka dot pattern. I hope you'll enjoy! Note: Chilling time of 2 hours is included in the preparation time.
- In a non-stick pan roast ground almonds without any oil or butter on medium heat until golden-brown, turning occassionally. Let cool a little.
- In a big bowl mix together almonds, flour, cinnamon, sugar, butter and egg. Knead until a soft but not very sticky dough has formed. You might need to add more flour if it is too sticky.
- Form the dough into a ball, wrap in cling film and chill for 2 hours.
- On a lightly floured surface roll out your dough to a thickness of about 0.5cm (1/5 inch). Using a bowl or cookie-cutter of the appropriate diameter cut out circles that fit your tartelette-pan. Keep in mind that youll also need a bit of dough to create the polka dots for the top.
- Line the molds of your tartelette pan with the dough circles. Spoon 2-3 tbs of jam into each mold making sure not to fill them to the top because otherwise the jam might bubble over the edges while baking making a mess in your oven.
- Use the rest of the dough to cut out circles of different sizes using differently shaped glasses (like a shot glass and one for juice etc.). Place those on top of the marmelade creatinf different patterns.
- Bake the tartelettes in the preheated oven at 190°C/ 375°F for about 20 minutes. You might want to check on them after 15 minutes.
Loula, these little tartlettes are wonderful! A big Linzer Torte is too much for my little household, these ' Toertchen' where perfect! I made them for Easter Sunday, they turned out lovely and where a big hit. Thanks for posting! Made for the "More than Sauerkraut and Dumpling" event at the German Forum.