Linzer tart (from Austria)

Ingredients for Linzer tart (from Austria)

Instructions for Linzer tart (from Austria)

To prepare the Linzer tart (from Austria) recipe, please follow these instructions:

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is made in a cool place, like a refrigerator, approx. 1 hour, after which it divided into ¼ to ¾ to bottom and lid.

The large piece of dough rolled out to the circle shape, slightly larger than the shape ca. 20 cm. in diameter, and printed out to the bottom and sides of the well-oiled form. The filling is placed in the bottom.

Of the remaining dough produced the lid in the following way. The dough rolled out in a piece on 10 x 20 cm. cutting out into 10 strips. These are merged over the filling and press to along the edge, spread with egg white and garnish with the chopped almonds.

Bake in the oven at 175 degrees C Groove bottom in about 40 minutes. The oven must have the right temperature from the start.

The tart is not taken out of the mold until it has cooled.

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