Linzer tartlets with redcurrant jam

Name: Linzer tartlets with redcurrant jam
Total time: 1 h
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 70 g cold butter; 65 g ground almonds; 60 g icing sugar; 130 g plain flour; grated zest of 1/2 lemon; yolks of 2 hard-boiled eggs, pushed through a sieve; 1 pinch of salt; redcurrant jam for the filling (about 100 g); baking paper, tartlet or mini muffin tin

Time: 1 hourabout 20 piecesapprox. 95 kcal / serving (estimated)approx. 2 g protein / serving

Linzer tartlets with redcurrant are small, crumbly little cakes with red jam. Old recipes mentioned a moderately hot oven; today they are made at an exact temperature in mini muffin tins. The tartness of the redcurrant balances the sweetness of the buttery pastry.

Linzer tartlets with redcurrant jam (illustration)

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Method

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Mix the flour with the almonds, icing sugar and salt. Rub in the diced cold butter. Add the sieved yolks and lemon zest.
Quickly knead into a dough by hand, wrap in cling film and chill for 30 minutes.
Preheat the oven to 170 °C (155 °C fan). Roll the dough out to 3 mm thick and cut 6 cm rounds.
Press the rounds into mini muffin or tartlet tins and put a teaspoon of redcurrant jam in each. From the leftover dough cut a lattice or small stars for the top.
Bake at 170 °C for 15-18 minutes, until the edges are golden. Cool in the tin for 5 minutes, then completely on a rack.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Chill the dough so it does not stick or spread.
Stir a little water into the jam so it does not burn on.
Raspberry or apricot jam also tastes great.
They keep for 1 week in an airtight tin.

Frequently asked questions

Can it be done without tins?

Yes, put small balls on the tray and press a dent for the jam with your finger.

What makes the dough crumbly?

The hard-boiled yolks and the cold butter.

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