Recipe: Linzertorte Tart

Name: Linzertorte Tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 92 rue de Richelieu near the grands boulevards.; Of course there are dozens of recipes, mine is a blend of those I think are the best with for you a new dosage of sugar less than what it was at the time.; Raspberry compote; 300 g (10.5 oz) of raspberries (which will be cooked); 300 g (10.5 oz) of raspberries remaining raw; ½ lemon juice; 100 g (3.5 oz) of sugar; 1 hint of raspberry alcohol (if you have); The dough (very particular to this recipe); 300 g (10.5 oz) of flour; 4 g of fine salt; 6 g (0.2 oz) of ground cinnamon; 160 g (5.75 oz) of almond powder; 6 hard-boiled egg yolks crumbled; 160 g (5.75 oz) of butter "pomade" just soft; 1 hint of old rum.

By chef patrick Asfaux 4.9/5 (10 reviews) · 🍳 13 made it

Prep 15 min

Cook 40 min

Total 55 min

Servings 6 serv.

A bit of history: this recipe comes to us from Austria from the city of Lintz, a region renowned for its raspberry tarts with grains and also those composed of very cooked apricots, as one of our masters to all Pierre Lacam tells us in his Memorial of Pastry Making

Ingredients for 6 servings

92 rue de Richelieu near the grands boulevards.
Of course there are dozens of recipes, mine is a blend of those I think are the best with for you a new dosage of sugar less than what it was at the time.
Raspberry compote
300 g (10.5 oz) of raspberries (which will be cooked)
300 g (10.5 oz) of raspberries remaining raw
½ lemon juice
100 g (3.5 oz) of sugar
1 hint of raspberry alcohol (if you have)
The dough (very particular to this recipe)
300 g (10.5 oz) of flour
4 g of fine salt
6 g (0.2 oz) of ground cinnamon
160 g (5.75 oz) of almond powder
6 hard-boiled egg yolks crumbled
160 g (5.75 oz) of butter "pomade" just soft
1 hint of old rum.

Step-by-step directions

1 In a saucepan pour your 300g (10.5 oz) of raspberries, your sugar and your lemon juice let cook about 5 minutes until it becomes compote then remove from heat.
In a bowl pour your 300g (10.5 oz) of raw raspberries sprinkled with a little alcohol if you wish, then mix quickly into your compote when everything is cold will be cold cover with film and put in the fridge for the night.

2 In a large bowl, pour the flour, almond powder, cinnamon and pinch of salt, mix well then make a hollow in the center and in this small well pour your egg yolks your sugar, the soft butter and the hint of rum.
Then with your clean hands dusted with flour knead by gradually incorporating the flour to the central mixture until you have a nice homogeneous ball wrap it at this moment in plastic wrap, off to the fridge for a night.
The next day

3 Turn on your oven to 200°(6+)

4 Roll out your dough, it should be thick 5 mm thick then place it on your mold and let it extend about 2 cm, with the rest of the dough remake a ball.

5 Flatten this ball to a thinner thickness then make strips of about 2cm of the size of your tart diameter and a longer one that should form its circumference.

6 On your tart base pour your raspberry compote spread it well fold down the edges then install your strips so that they cross and finish by installing around the long strip made for this purpose.
Bake 35 minutes at mid-oven
Then remove it wait about twenty minutes before unmolding it on a rack if you have one.
Normally served with this delicious tart
in the middle of the tart a large bowl of whipped cream (chantilly) vanilla very cold.

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