Linzer Tartelettes
Indulge in the timeless charm of Linzer Tartelettes, a miniature take on the classic Austrian Linzer Torte. These buttery, crumbly pastries are crafted with an almond-infused shortcrust dough, delicately spiced with cinnamon and vanilla for a warm, aromatic flavor. Filled with vibrant raspberry jam and topped with an intricate lattice crust, these petite treats are as stunning to look at as they are delicious. Perfectly baked to golden perfection and finished with a dusting of powdered sugar, they offer the perfect balance of sweetness and nuttiness. Ideal for holiday gatherings, afternoon teas, or a luxurious dessert, these Linzer Tartelettes are a crowd-pleasing delight that’s as easy to enjoy as they are to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Ground almonds (or hazelnuts)
- 100 g Granulated sugar
- 150 g Unsalted butter, cold and diced
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 200 g Raspberry jam (or preferred jam)
- 10 g Powdered sugar (for dusting)
Instructions
In a mixing bowl, whisk together the flour, ground almonds, sugar, cinnamon, and salt.
Add the cold, diced butter to the dry ingredients and use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs.
Add the egg yolk and vanilla extract to the mixture. Knead gently until the dough just comes together. Do not overwork the dough.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or small tartlet pans.
Roll out the chilled dough on a lightly floured surface to approximately 3-4 mm thickness.
Using a round cookie cutter or glass, cut out circles slightly larger than the tartlet molds. Gently press each circle into the molds to form the bases of the tartelettes.
Reserve a portion of the dough to create the lattice topping. Roll it out and slice into thin strips using a knife or a pastry cutter.
Fill each tartlet with about 1-2 tablespoons of raspberry jam, smoothing it out with the back of a spoon.
Lay the thin dough strips over the jam in a lattice pattern, trimming off any excess dough.
Bake the tartelettes in the preheated oven for 18-20 minutes, or until the crust is golden brown.
Allow the tartelettes to cool completely in the pans before removing them carefully.
Dust the cooled tartelettes with powdered sugar just before serving.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 216.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 421 mg | 32% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
