It’s beginning to look like Christmas. Use your leftover pulp to create our delightful Linzer tart! It’s an Austrian classic cake, made vegan, with a christmassy spiced crust and a jam filling.
Prep Time: 35 min, Cooling Time: 2 hours
Baking Time: 25 min
- rectangular tart pan 14 x 4.5 inches (35 x 11.5 cm) or round tart pan with a diameter of 9-10 inches (23-25 cm), removable bottom
- metric cups (1 cup = 250 ml)
- 1 cup + 2 tbsp (175g) white spelt flour (sub with all-purpose flour or gluten-free 1 to 1 baking flour)
- ½ cup + 1 tbsp (100g) almonds
- ½ cup + 1 level tbsp (120g) raw cane sugar (sub with granulated white or brown sugar)
- ½ level tsp baking powder
- 1 tsp cinnamon
- 1 level tsp cacao powder
- ¼ level tsp gingerbread spice
- pinch of salt
- ¼ cup (55g) almond pulp, well drained (from almond milk)
- ½ cup + 1 tbsp (125g) vegan butter
- ¾ cup + 1 tbsp (250g) raspberry jam (sub with red jam of choice)
- 1 tbsp maple or agave syrup
- 2 tbsp almond milk
- 1-2 tbsp powdered sugar
To make the crust, start by dry roasting the almonds in a small pan. Once they have cooled, add them to a blender or food processor and grind them finely.
In a large bowl, whisk together flour, almonds, sugar, baking powder, cinnamon, cocoa powder, gingerbread spice and salt.
Add vegan butter in cubes and almond pulp. The butter should be at room temperature, still cool to the touch. The almond pulp needs to be very well drained.
Knead all ingredients into a dough. If the dough seems too wet, add another tablespoon of flour or two.
Store in the fridge for 2 hours, covered with a piece of cling wrap. You can also make the dough the day before and let it rest in the fridge overnight.
Grease your tart pan with vegan butter and set aside.
Divide the dough into three equal pieces. You’ll be using two thirds of the dough for the crust and the remaining for the stars on top.
On a floured surface roll out the bigger piece of dough to a thickness of 1/6 inches (4-5 mm). Carefully transfer it to the greased tart pan. Press into bottom and up the sides. Store in the fridge while preparing the jam and the Linzer stars.
Preheat oven to 356°F/180°C.
Roll out the remaining dough and cut out stars in different sizes. Of course you can also use other christmassy cookie cutters.
Pour the jam onto the prepared tart crust and spread it evenly to all edges.
Decorate with stars (or other shapes).
In a small bowl, mix maple or agave syrup and almond milk. Carefully coat the crust and the stars with the mixture using a pastry brush.
Bake for 25 minutes or until the crust/stars are nicely golden. Let cool down completely.
Before serving dust with powdered sugar.
ENJOY and store leftovers at room temperature for up to one week.