1/4 cup butter, softened
2 egg yolks
2 tbsp juice, apple, conc.
2 tsp extract, vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon, ground
1/8 tsp allspice, ground
1 1/2 cup almonds, ground
10 oz fruit spread, raspberry
Directions
Use blanched almonds or hazelnuts.
Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10" tart pan with removable bottom or 10"
springform pan. Spread fruit evenly over batter, leaving 1" border
around edge. Spoon remaining batter into pastry bag fitted with 1/2"
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.
Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack. Serve
at room temperature.
Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange, 6-1/4
diabetic fat exchange, 2 diabetic fruit exchange, 1/2 diabetic
medium-fat meat exchange
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Linzer Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic
The History of Recipes
It is quite possible to track the history of written cooking instructions back into ancient history, in truth as far into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the Romans made use of a good variety of spices, including some that we all recognise such as bay, rue and asafoetida. Later on, we find a couple of interesting cookery books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new tastes created an explosion in recipe publications, some of which are kept safe in private collections. By the advent of the twentieth century, cook books were increasing in popularity mostly due to more people being able to read, people having more leisure time and disposable income. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Linzer Tart recipe.
