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Linz tart

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Origin of dish:  Austria
Type of cooking:  Oven
Preparation time: 40 minutes
Cooking time: 35 minutes
Ingredients (serves 8):


Make the pastry by sieving flour into a bowl and adding sugar, butter and the egg. Mix thoroughly, working fat in with fingers.
Add the vanilla and cinnamon, roll into a ball and leave to rest in the fridge.

Make the filling :
Put the sugar, almonds, lemon zest and juice, chocolate egg yolk and 2 egg whites in a bowl and stir.
Heat over boiling water for 5 minutes, until the sugar dissolves, strring constantly. Leave to settle once dissolved.

Roll out pastry and line a greased flan dish, saving surplus pastry.
Pour in the filling mixture and allow to cool.
Spread the jam on top with a spatula.
With the remaining pastry, make long strips and lie on top of tart in a criss-cross pattern.
Brush with egg yolk to brown.
Put in the oven for 30 minutes at 350°F (180°C).
Serve with hot chocolate or coffee.

User comments

another free recipe every day

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