Description
Linz tart got its name after the Austrian city of Linz and is the most common Austrian tart in the world. Its mass production began Johann Konrad Vogel, gaining worldwide fame. In 2005 in the archives of the monastery Admont was discovered at the Linz tart recipe, dated 1653 year.
Ingredients
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Butter
130 g
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Flour
300 g
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Powdered sugar
200 g
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Leavening agent
1 tsp
-
Hazelnuts
150 g
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Lemon peel
1 tsp
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Chicken egg
1 piece
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Milk
4 Tbsp
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Cinnamon
1 tsp
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Cocoa powder
2 Tbsp
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Raspberry
250 g
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Apple
3 piece
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Corn starch
1 Tbsp
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Water
2 Tbsp
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Sugar
100 g
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Yolk egg
1 piece
Cooking
Raspberries put in a pan or saucepan, mix the sugar and bring to a boil.
Wash apples, remove the core and peel. Cut into slices and add to raspberries. Cook for another 2 minutes.
Starch diluted with cold water.
A thin stream pour the starch into the hot filling. Allow to thicken and remove from heat. Cool.
Nuts to fry, remove husks and chop.
Beat butter with powdered sugar for 3-5 minutes.
Add remaining ingredients and knead the dough.
Put the dough in a plastic bag and put into the refrigerator for 30 minutes.
Form d 26 cm, grease lightly. 1/3-delayed test, and the rest is rolled and put into the form. Pour the remaining filling level over the entire surface.
Roll out 1/3 of dough and cut strips, lay them over the tart, the edges are folded. Grease with egg yolk and bake in the oven at a temperature of 170 C for 35-40 minutes.
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