In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free.
#GF LINZER TART FREE#
Dust with confectioner's sugar before serving.Ītop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises. When cooled, spread each cookie without a hole cut in the center with the raspberry filling top with a cookie with a hole cut out. Bake according to cookie directions above. Note: This recipe may also be used for making Linzer Cookies instead, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Arrange cookies on top of cooked, filled tart and dust with confectioner's sugar before serving. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for a larger tart. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Remove cookies once golden brown but not crispy. Place cut out cookies onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. if using small tart pans, use miniature cookie cutters if using one large tart pan, the cutters can be 1 - 3- inches. Use small cookie cutters to cut out shapes like hearts, circles, stars, leaves.
#GF LINZER TART CRACKER#
Roll to the thickness of a graham cracker – approximately 1/8 - inch thick. With remaining dough, roll out onto a clean surface or baking mat lightly dusted with Jules Gluten Free All Purpose Flour or cornstarch. Bake tart pan(s) for 12 minutes then remove to a cooling rack. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. The dough will rise when baked, so keep this layer of dough thin. Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms. Preheat oven to 375 F (static) or 350 F (static).
Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky. Shape dough into a disc and wrap tightly with plastic wrap. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free All Purpose Flour, baking powder, cinnamon and salt. *Toasting Almonds: Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned.ġ cup fresh or frozen and thawed raspberriesīeat butter and sugar with an electric mixer until light and fluffy. Earth Balance Buttery Sticks), room temperatureġ ½ cups Jules Gluten Free All Purpose Flour ½ cup unsalted butter or non-dairy alternative (e.g. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling! You can make one large tart, several small ones or make them into cookies.
Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). Whatever the presentation, what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet berry filling! Linzertorte - or Linzer tart - may be made into one large tart, several small ones or even sweet cookies.
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