Linzer tart
Try this Linz tart from Alsace region. Be sure to follow our recipe for this traditional dessert.
1. In a bowl, mix the granulated sugar with vanilla sugar, almond powder, flour, cocoa, cinnamon and clove.
2. Beat the whole egg in a bowl with a fork. Cut butter into pieces.
3. Stir the egg, butter and kirsch in the bowl. Work everything well until a smooth dough. Form a ball. Let stand for 1 hour in the fridge.
4. Preheat the oven to th. 6-180°C. Line a tart pan with parchment paper. Roll out the dough and transfer in the tart pan. Cut the remaining dough into thin strips. Brush with egg yolk.
5. Spread the raspberry jam over the pastry shell. Arrange on top the strips of dough to make a lattice crust. Bake for 40 minutes.
6. Let cool the tart, unmold it onto an oven rack and let cool completely before serving.
Photo credit: Sucré Salé
