Prăjitură Linzer la Tavă (Linzer Tray Bake)
Also called prajitura linzer la tava, Linzer tart tray version, Linzer slices
A spiced nut shortcrust base spread with raspberry or red currant jam under a lattice of dough strips, baked in a tray and cut into squares.
- Makes
- one 25 × 35 cm (10 × 14 inch) pan
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Filling
Method
Mix the flour (300 g2½ cups), ground walnuts (100 g), powdered sugar (100 g¾ cup + 1 tbsp), cinnamon (1 tsp), ground cloves (¼ tsp) and salt. Cut in the cold butter (150 g⅔ cup). Add the egg yolks (2) and zest and press into a dough without kneading. Set aside a third for the lattice. Chill both portions 30 minutes.
Heat the oven to 340°F (170°C). Press the larger portion into a lined 25 × 35 cm (10 × 14 inch) pan.
Spread the thick raspberry or red currant jam (400 g) evenly over the base.
Roll the reserved dough 4 mm (⅛ inch) thick and cut it into strips about 1 cm (⅜ inch) wide. Lay them diagonally over the jam in a lattice and brush the lattice with the beaten egg.
Bake 30 to 35 minutes, until golden.
Cool completely before cutting into squares; the jam sets as it cools.
Notes
- The spices are what make it a Linzer; don't leave them out.
- The lattice should leave the jam showing through the diamonds.
- Keeps for a week.