Linzer tart
Linzer Tart
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Diabetic
Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter -- softened
1/4 teaspoon Salt
2 Egg yolks
1/4 teaspoon Cinnamon -- ground
2 tablespoons Juice, apple -- conc.
1/8 teaspoon Allspice -- ground
2 teaspoons Extract -- vanilla
1 1/2 cups Almonds -- ground
1 cup Flour
10 ounces Fruit spread -- raspberry
1/2 teaspoon Baking powder
Use blanched almonds or hazelnuts.
Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter
mixture, mixing until well-blended. Spread 1-1/2 c batter evenly onto bottom
of 10" tart pan with removable bottom or 10" springform pan. Spread fruit
evenly over batter, leaving 1" border around edge. Spoon remaining batter
into pastry bag fitted with 1/2" plain or star tip. Pipe batter in lattice
design over fruit spread.
Chill 30 minutes.
Preheat oven to 350. Bake tart 35 minutes, until crust is golden brown and
fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.
Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg cholesterol, 276
mg sodium, 3/4 diabetic starch/bread exchange, 6-1/4 diabetic fat
exchange, 2 diabetic fruit exchange, 1/2 diabetic medium-fat meat exchange
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
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