To do this, stir 1 tablespoon of ground flaxseeds into 3 tablespoons of hot water and let swell for about 5 minutes. If you are replacing the regular flour with gluten-free flour, I recommend adding an extra flax egg to help the dough be less crumbly. If it is too hard when chilled, simply leave it on your counter for a few minutes until it softens a bit. To thaw, simply place it in the refrigerator overnight. You can prepare the dough in advance and store it wrapped in foil in the refrigerator for up to 5 days, or freeze it for up to 3 months. Actually, it tastes even better if you let it sit for a few days before serving. Packed airtight and stored in a cool, dry place, the tart will keep for at least 2 weeks. Just like Christmas cookies, you can store them for weeks. The classic Linzer tart is perfect to make ahead, as it keeps for a very long time. Then remove and allow to cool completely. Sprinkle the outer sides of the tart with some slivered almonds and bake the Linzer tart for about 25-30 minutes at 355 ☏ (180 ☌). Step 3: Put almonds on top and bake!įinally, brush the pastry with some dairy-free cream (mixed with a pinch of turmeric). Leftover dough can be used to make cookies. Tip: If you want to bake the Linzer Torte later, you can store it in the refrigerator after assembling. Then place on top of the jam and carefully press down the ends to seal the edges. Now roll out the other portion of dough and cut into strips or cut out designs with a cookie cutter. Then place in a tart or springform pan, pressing down evenly and spread the jam on top. Roll out one portion of dough on a piece of plastic wrap or parchment paper. Tip: Always keep the shortcrust pastry and the tart pan cool to ensure the dough does not become too soft and sticky! Step 2: Shape the crust and fill with jam Then add the cold vegan butter and water and knead into a dough. Then you’ll find the full recipe with exact measurements in the recipe card below! Step 1: Make the linzer pastry doughįirst, mix the flour, ground hazelnuts, baking powder salt, cinnamon and sugar in a bowl. Slivered almonds: to garnish the sides of the tart.Īs always, I recommend checking out this step-by-step instruction and the recipe video first.To brush: dairy-free cream or milk mixed with a pinch of turmeric (optional for color).However, you can also make your own compote from frozen berries (see the fruit filling recipe of my raspberry almond cake). Red jam: I like to use low-sugar red currant or raspberry jam.Spices: Pinch of salt, cinnamon and gingerbread spice or cardamom or cloves.Hazelnuts: or almonds ground into flour.However, you can also sub gluten-free 1 to 1 baking flour to make the pastry gluten-free. Flour: preferably all-purpose or spelt flour.And even though the Linzer Torte is egg-less, it’s just as delicious as the original! No one will notice the difference! Ingredients used While the original Linzer Torte is made with eggs and dairy butter, I simply made the vegan version of Grandma’s tart recipe by skipping the eggs and using dairy-free butter. However, it has a longer shelf life than most pies because it is made with preserved jam rather than fresh fruit. It is typically layered like a pie or tart, covered with a lattice design of dough on top of the jam. Linzer Torte is a traditional Austrian pastry, a form of shortcake, made of an almond or nut shortcrust pastry “Linzer Teig”, filled with red currant jam “Ribisel-Marmelade”. Super practically, isn’t it? □ What is a Linzer Torte? This classic vegan Linzer Torte is quick and easy to make without eggs and dairy butter and is as delicious as the original tart recipe from Austria! It’s fruity, moist, nutty, fabulously delicious and lasts for a long time! The perfect dessert for Advent and Christmas! The Best Vegan Linzer TorteĪ crunchy, nutty cookie crust filled with a layer of fruity jam – If you love my Linzer cookies aka Spitzbuben biscuits, you’ll love Grandma’s vegan Linzer Torte too! Plus, it’s way quicker and easier to make because you only need to make one big Linzer tart instead of many little cookies.
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