Spiced almond jam tart (Linzertorte) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 134) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bake the tart at least 3 days before serving.

  • caitmcg on January 07, 2018

    I had some issues with this recipe, although the final outcome was delicious. I did bake it 3 days before serving, and as promised, it was almost more confection than torte at that point. The dough came together well, but there absolutely is not enough of it for three-quarters to cover the specified 10-inch pan, and even in a 9.5-inch tart pan, there is not nearly enough to make a 1/2-inch layer. Weiss does not say anything about covering the sides of the pan, but I did so at half height, and still found the remaining dough was not enough to make 1/2-inch lattice strips to cover the top, even rolled thin. Running out of time, I sprinkled some chopped bittersweet chocolate over the raspberry jam and baked the tart open-face. I tried baking the remaining dough as cut-outs, but even baking it from chilled, it spread and became indistinct blobs. There may have been some user error here, but overall, I found the written instructions frustrating and imprecise.

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