I was sent a neat package from Bob’s Red Mill to try out — and couldn’t wait to see how their almond meal and almond flour worked with my Linzer Tart recipe! I normally use whole almonds, that I roast and coarsely chop, but the almond meal saved a TON of time and didn’t sacrifice the texture or flavor.
Instead of making one large tart, I used my Wilton mini pie pan to make several smaller ones.
Mini Raspberry Linzer Tarts
- 1 Cup Bob’s Red Mill Almond Meal
- 1 1/4 Cup Bob’s Red Mill Almond Flour**
- 1/4 Cup sugar
- 2 eggs
- 1/2 cup butter
- 1/2 tsp almond extract
- Small jar of Raspberry Preserves
Separate the eggs, saving the whites in a small bowl for later.
Combine the yolks, and everything else but the preserves, in a mixing bowl. Blend them, then take 1/3 of your dough, and roll into a ball. Cover it with plastic wrap and chill.
Make six balls of dough from the rest and place in your pan…use a tart tamper to press flat.
Place 3-4 Tablespoons of raspberry jam in each shell.
Pull the dough from the fridge and roll it flat. Cut it into strips and make your lattice tops…seal the ends to the shell.
Get those egg whites, add 1-2 Tablespoons of water and mix.
Use a pastry brush to “paint” it on the tart dough, then sprinkle liberally with granulated sugar.
Bake at 350 for 20-25 minutes, until the edges are starting to turn golden.
Now, you can get your own Bob’s Red Mill products and play yourself — here are all their links:
- Facebook: http://www.facebook.com/
- Twitter: http://twitter.com/BobsRedMill
- Youtube: http://www.youtube.com/
- Pinterest: http://pinterest.com/
- Instagram: http://instagram.com/
**Usually, you have to only substitute SOME of the “white” flour with the Bob’s Red Mill. For this recipe, I switched ALL of it with no problems. Simply follow the package instructions when you are converting your favorite recipes.