Linzertorte/CL

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* Exported from MasterCook *

 

Linzertorte

 

Recipe By :Cooking Light, June 2000

Serving Size : 9 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups all-purpose flour

1/2 cup ground blanched almonds

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup granulated sugar

1/4 cup tub-style light cream cheese

1/2 teaspoon vanilla extract

1 large egg

Cooking spray

1 1/4 cups seedless blackberry jam

1 teaspoon sifted powdered sugar

 

1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine

the flour, almonds, cinnamon, salt, and baking powder in a bowl.

 

2. Combine granulated sugar and cream cheese in a food processor; pulse 4 times.

Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or

until combined. Gently press two-thirds of the dough into a 4-inch circle on

heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 30

minutes. Gently press remaining one-third of the dough into a 4-inch circle on

heavy-duty plastic wrap, and cover with additional plastic wrap. Roll into a

9-inch circle. Chill 30 minutes. Roll the larger portion of dough, still

covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap

can be easily removed.

 

3. Preheat oven to 325°.

 

4. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit

dough into a 9-inch round removable-bottom tart pan coated with cooking spray.

Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.

 

5. Working with the smaller portion of dough, remove I sheet of plastic wrap.

Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of

plastic; arrange in a lattice design over preserves. Seal dough strips to edge

of crust. Place tart on a baking sheet.

 

6. Bake at 325° for 50 minutes or until the crust is browned and filling is

bubbly. Cool on a wire rack. Sprinkle with powdered sugar. Yield: 9 servings.

 

CALORIES 236 (20% from tat); FAT 5.2g (sat 1.2g, mono 2.4g, poly 0.9g); PROTEIN

5.1g; CARB 44.4g; FIBER 3.7g; CHOL 28mg; IRON 1.3mg; SODIUM 106mg; CALC 39mg

 

Source:

" Kathleen Desmond Stang "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 128 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g

Protein; 27g Carbohydrate; 21mg Cholesterol; 79mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

NOTES : Named for Linz, Austria, the town where it originated, this

lattice-topped tart features an almond pastry and blackberry-jam filling.

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0