Linzer Tart
Prep Time: 35 min, Cooling Time: 2 hours Baking Time: 25 min
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.
Servings: 8-10
Ingredients
Linzer Crust
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
Jam Filling
¾ cup + 1 tbsp (250g) raspberry jam (sub with red jam of choice)
Vegan Egg Wash
1 tbsp maple or agave syrup
2 tbsp almond milk
Toppings
1-2 tbsp powdered sugar
Equipment
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)