Linzer Tarts
24 (3-in.) Tarts
From Gluten-Free Hassle-Free by Marlisa Brown
These tarts are terrific for the holidays, and they keep well in a cookie tin.
2 sticks unsalted butter
¾ cup sugar
2 egg yolks
1 tsp vanilla extract
3 –4 cups all-purpose gluten-free flour blend
¾ cup almond flour
½ tsp salt
1 tsp xanthan gum
¼ cup rice flour
¼ cup powdered sugar
15 oz red raspberry preserves
1. In a large bowl, beat butter until creamy. Then cream sugar into butter,add egg yolks and vanilla, and blend together.
2. Combine all-purpose gluten-free flour blend with almond flour,salt,and xanthan gum. When well-combined, dough should be easy to shape with hands but not wet or sticky. If the dough is too wet, add gluten-free all-purpose blend or almond meal until you get the right consistency. Dough should be a little softer than Play-Doh.
3. Preheat oven to 350 degrees F.
4. On a work surface, spread a large piece of waxed paper and sprinkle with rice flour. Take a ping pong sized piece of dough and shape into a ball; then flatten it out and flip so both sides have some rice flour on them.
5. Take a rolling pin and roll out to about 1⁄3-inch thick. If dough is too sticky, add a little more rice flour.
6. Take a cookie cutter (biscuit cutter works and cut out dough. You will need to cut 2 pieces for each tart. If you want a hole in the middle take a smaller cookie cutter and cut a small design in the center of one of the cookies. 7. Bake the cookies for about 9–10 minutes, until cookies are set and just starting to turn golden in color.
8. Remove from tray with a spatula, and place on aluminum foil to cool. Sprinkle with powdered sugar.
9. When cookies are cool, spread about 1 Tb of preserves on each uncut cookie, and spread.
©Marlisa Brown author of “Gluten-Free, Hassle-Free” and “easy, gluten-free”
Tip: Linzer Tarts can be made into a large tart or pie, press dough into tart pan and lightly bake for about 10 minutes, put a layer of jam, top with cutouts of cookie dough, place in oven and bake until cookie cutouts are golden.
