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
Historians have tracked the existance of recipes way back into ancient history, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves on a few more years we have two interesting books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are not about the indian food that is popular today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of those days. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices like rosemary and coriander. These new spices and herbs was responsible for a torrent in recipe manuscripts, many of which are now in academic collections. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Linzer Tart recipe.
