Ingredients
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¾ cup soft Butter
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¾ cup confectioners Sugar
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1 teaspoon ground Cinnamon
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1 pinch ground Cloves
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1 teaspoon Vanilla Extract
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1 teaspoon organic Lemon Zest
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1 pinch Salt
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2 Egg
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4½ oz (125 g) ground Almonds
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6 oz (175 g) dried Cake Crumbs
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2⁄3 cup all-purpose Flour
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2 ripe Pear
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4½ oz (125 g) quince jelly confectioners’ Sugar
Directions
Strictly speaking, Linz is not in the Alps. On the other hand, Linzer tortes are a good example of a cuisine that magically uses up leftovers to create something delicious. Professional bakers especially love this cake because it is made with the crumbs that fall when they cut cakes. Ask your baker for some cake crumbs.
Steps
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1
Done
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Preheat the oven to 320°F (160°C) or 280°F (140°C) (convection oven). Cream together the butter and confectioners’ sugar. Mix in the spices together with 1 egg, then stir in the other egg. Combine the ground almonds, cake crumbs (or crushed ladyfingers), and flour, then fold into the butter mixture. |
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2
Done
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Grease 8 tartlet pans (4 in (10 cm) in diameter, or 1 muffin tin) with butter and line with sliced almonds. Transfer the batter to a pastry bag and use about two-thirds of it to fill the tart pans in a spiral pattern. Spread the batter to the edges with a spoon. |
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3
Done
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Peel, quarter, core, and dice the pear. Mix with the quince jelly and scoop a teaspoon onto each tart, leaving a border. |
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4
Done
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Pipe borders or crosses onto the tarts with the remaining batter. Place on the second rack from bottom and bake about 35 minutes or until golden brown. Let cool in the pans, dust with confectioners’ sugar, and serve. |
