Linz tart with homemade red jam oranges

Linz tart – a world-famous pie from the Austrian city Linz. It is based on crumbly and very delicate taste and texture almond cake, on top of which lay the filling of jam and cover everything with a grid from the same dough as the cake. For any thick jam can be used, but it’s better to cook according to this recipe homemade red oranges jam, which amazing taste perfectly complement the almond tart. Besides you can keep the remaining jam in the refrigerator and serve it to any pastries, pampering yourself and your loved ones with an exquisite treat, which you will not find on store shelves. Share with friends: Time: Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Tart

• 225 gr. butter, room temperature
• 150 gr. granulated sugar
• 1 large egg
• 1 large egg yolk
• 5 ml vanilla extract
• 260 gr flour for cakes
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 ground cinnamon
• 120 gr. ground almonds
• 40 gr shredded graham crackers
• 310 ml. jam from red oranges, or other thick jam
• 1 egg, beaten with 30 ml. water, for lubrication

Red oranges jam

• 500 gr. red oranges (3-4 pcs.)
• 125 ml. water
• 60 ml. freshly squeezed lemon juice
• 400 gr. granulated sugar
• 1 sachet of liquid pectin
• 5 ml vanilla extract
• 5 ml butter, optional

Recipes with similar ingredients: butter, sugar, eggs, vanilla extract, confectionery flour, cinnamon, almonds, crackers, Oranges, lemon juice, apple pectin

Recipe preparation:

1. Tart:

   In a large bowl using a hand or stationary mixer with beat the butter at medium speed with a spatula and sugar to mix well. Add the egg and egg yolk and again whisk by adding vanilla.

2. Sift flour, baking powder, salt and cinnamon into a separate bowl, and then mix in ground almonds and chopped crackers. Add dry the mixture into an oil and mix well. Form out of dough 2 drive, wrap in plastic wrap and put in the refrigerator at least 2 hours before rolling it (or you can dough freeze for up to 3 months and defrost in the refrigerator before rolling out).
3. Preheat the oven to 180 ° C. On lightly sprinkled flour roll one dough disc on the surface (you can crush it a little to make it easier to work, and when rolled out did not appear cracks) in a circle a little less than 1.25 cm thick and with a diameter enough to lay out the bottom and walls of the corrugated shape for dough for tart with a removable bottom with a diameter of 23 cm. (ideally, the height of the walls should be 2.5 cm.). Press the dough to the shape and cut the hanging the edges. Spread jam evenly on the bottom of the tart.
4. Roll the second piece of dough into a circle of the same thickness. WITH Using a corrugated dough knife or a regular knife, cut the dough eight strips approximately 3.25 cm wide. Lay out half strips at an equal distance on the surface of the jam. Neatly lift 2 alternating strips of dough, folding them a quarter back. Put a new strip perpendicular to the fold folded stripes. Then cover them with a new strip. Now lift opposite alternating two stripes on the other side and tilt them back as far as possible (to the edge of the newly laid perpendicular strip), and put the second perpendicular strip next to her. Lay out two more stripes of dough in the same technique. Press the dough around the edges and cut off the excess ends. Do not worry, if there are cracks between the strips. The dough will expand when baking.
5. Brush the top of the pie with the egg mixture and bake on a baking sheet about 45 minutes until golden brown. Cool the tart on the wire then remove it from the mold and serve.

6. Red oranges jam

   Peel oranges with a peeler (without touching the white peel). Cut the peel into thin strips. In a pan, bring water to boil, add the peel and blanch it for 2 minutes. Drain and rinse the peel.

7. Remove the white peel from the oranges and divide them into segments, cut the segments off the membrane and put them in a clean pan (squeeze the remaining juice from the membrane of the oranges into the pan.) Return the peel to the pan, add 0.5 tbsp. (125 ml.) Fresh water and lemon juice and bring to a boil over moderate heat. Cook mixture for about 10 minutes, until the liquid evaporates a third, and then add sugar. Bring to a boil, stirring constantly. If jam starts to foam, you can add butter so that it eliminate.
8. When the jam is fully boiling, add liquid pectin and vanilla and mix. As soon as the jam boils again, remove it from plates and pour into a heatproof jar or container and after let it cool, refrigerate or preserve appropriate method. Exit: about 2.5 tbsp. / 625 ml