Despite the many versions of Linzer cookies, pies, and tarts in today’s world, this confection was originally created in Linz, Austria, in the form of a torte, which means “cake” in German. As one of the oldest known cakes in history, it is said that some of the earliest recipe printings date all the way back to 1696, while the exact inventor remains unknown. The original recipe always uses ground almonds to create the famous, shortbread crust, while a stick of butter is also kneaded into the dough by hand. Fillings typically include whipped cream, jam, and (or) butter cream, and are can even be found all together in cakes with several, thin layers. How one decides to build a Linzer dessert is ultimately up to their creativity, however, all varieties will always refer back to the famous, Austrian pastry known worldwide. Today’s recipe, which utilizes my homemade raspberry jam (previously posted here), is my “torte” version that I created into a “tart” (i.e a pastry without covered topping). Despite traditional recipes including almonds into the shortbread crust, I chose to stick with the Autoimmune Paleo pie crust recipe that works wonderfully in my spiced pumpkin pie, as well as my rustic pear galette. Instead of a struggling with a lattice topping, I decided to be creative and cut different sized circles with various household items (a supplement shot glass, cookie cutter, and small medicine ramekin). This artistic twist not only looks “cool,” but also allows one to have fun and tap into their imaginative side of baking. Of course, if you are short on time, simply sprinkling the tart with powdered sugar, or my trusty alternative, maple sugar, makes a tart just as pretty to look at, without taking away from the delicious taste. Regardless of what you decide, my Linzer tart is sure to be a hit in your home this Christmas season.
Raspberry Linzer Tart
- 1/4 cup green plantain – pureed (from 1 pureed plantain)
- 1/2 cup sweet potato flour
- 1/2 cup arrowroot flour
- 1/2 tsp ground cinnamon
- 1 tbsp maple sugar
- 1/4 tsp sea salt
- 6 tbsp lard – cold
- 2 tbsp ice water
- 1 batch of homemade raspberry jam (1 1/2 cups jam)
- 1/4 cup arrowroot flour
- 1/4 cup sweet potato flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 3 tbsp non-hydrogenated palm shortening (or lard)
- 1 tbsp maple sugar
- Before anything else, puree 1 green plantain until smooth, transferring to a dish for later use.
- Back in the food processor, pulse together sweet potato flour, pureed plantain, maple sugar, sea salt, cinnamon, and arrowroot flour until crumbly.
- Pulse in cold lard 1-2 tbsp at a time, then the ice water, until a ball of dough has formed.
- Scoop dough into plastic wrap, pressing down to about 1/2 inch thick disk, and refrigerating for 1 hour.
- Back in the food processor, combine topping ingredients together, running until a sticky dough has formed.
- Place topping dough in plastic wrap, pressing down to 1/2 inch thick disk, and refrigerating for 1 hour
- Once chilled, place crust dough on a piece of parchment paper dusted with arrowroot flour.
- Dust rolling pin with more flour and roll the crust out until 1/4 inch thick, about 12 inches in diameter. *Or the size of your tart pan
- Place a greased tart pan upside over dough, put your hand underneath the parchment paper, and flip over.
- Press crust into pan, poking holes into the bottom with a fork.
- Place tart on a baking sheet and spread raspberry jam evenly over it.
- Remove topping dough from the fridge, rolling out to 1/8th inch thick on a piece of parchment paper dusted with arrowroot flour.
- Cut into desired shapes, and place on top of the tart filling. *I used a variety of different sized circles
- Place the tart back in the fridge to chill for half an hour.
- Preheat the oven to 350 degrees.
- Once the crust is chilled, take it out of the fridge and place in a preheated oven to bake for 40-45 minutes, until sides and topping are golden brown.
- Allow tart to cool, sprinkle with more maple sugar if desired, and enjoy!
Proverbs 2:6 “For the Lord gives wisdom; from His mouth comes knowledge and understanding.”