Tale #22 Linzer Tarts

I’m about to share a piece of history with you. This is my great grandma Gus’s recipe. Top secret info right here that the beast is making public.

These little tarts have evolved from the Austrian dessert the Linzer Torte, which is apparently one of the oldest-known cakes in the world. Who knew. North American bakeries tended to make this cake into small little cookies, or linzer tarts, and they gained immense popularity. Very rare – Americans actually making a food item smaller.

These are a general crowd pleaser, perfect for a dinner party dessert or for a Tuesday pick me up treat at the office when everyone’s looking a bit suicidal.

You can also choose whatever kind of conserves you want – it doesn’t have to be strawberry. Raspberry is a favored flavor as well. I have included a recipe to below to make your own conserves but unfortunately I don’t have the photos for that here.

Ingredients for Pastry

  • 1/2 cup sugar
  • 1 cup butter
  • 1 egg
  • 2 1/4 cups flour
  • 1/4 teaspoon salt

Cream butter with sugar then add egg beating well

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Sift flour and salt together

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Then add all at once to creamed mixture beating with spoon finally mixing with hands until dough is soft. Put in flat disc (s) shape and cover with plastic wrap or wax paper and refrigerate for at least four hours.

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Roll in floured wax paper to 1/4 inch thickness. Cut top and bottom for cookies (I use a small juice glass with the rim coated in flour so it doesn’t stick) and then cut out center of top (I used a thimble to make the small hole- you can use anything really – a marker cap, etc.)

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Bake at 375 degrees (190 degrees Celsius)  for 7 – 10 minutes.  Watch so they don’t burn.  Also, depending on oven, you may have to rotate the cookie sheet midway so they brown evenly.

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Let cookies cool completely and then put a small drop of strawberry conserves on the bottom cookie and gently place the cutout top on top of this.  Press lightly on top but not too hard or the top will crack.

Sprinkle confectioners sugar over the top (I put the confectioners sugar in a fine strainer so as not to get clumps)

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Gorge.

If you’re feeling ambitious, here is the recipe for the conserves…

Ingredients for Strawberry Conserves

  • 4 cups fresh strawberries (about 1 pound), hulled, halved
  • 3/4 cup superfine sugar
  • Peel (with white pith) of 1/2 lemon

Preparation

  • Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
  • Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.

Also, complete side note, for the veggies out there who I continuously neglect, Square Meal just posted the best vegetarian restaurants in London

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2 thoughts on “Tale #22 Linzer Tarts

  1. We have those here, they are called Jammie Dodgers

    Robin Sutherland

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