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Gallery Gingerbread Linzertorte Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 1/4 cups all-purpose flour, plus more for work surface 1 1/2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly ground pepper 1/2 teaspoon salt 1/2 cup packed dark-brown sugar 1/2 cup (1 stick) unsalted butter, softened 1/2 cup unsulfured molasses 2 large egg yolks, plus 1 large egg white 1 1/4 cups Raspberry Jam for Gingerbread Linzertorte, or best-quality store-bought jam

Gallery Gingerbread Linzertorte

Recipe Summary Servings: 8

Gingerbread Linzertorte

Gingerbread Linzertorte

Gingerbread Linzertorte

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 1/4 cups all-purpose flour, plus more for work surface 1 1/2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly ground pepper 1/2 teaspoon salt 1/2 cup packed dark-brown sugar 1/2 cup (1 stick) unsalted butter, softened 1/2 cup unsulfured molasses 2 large egg yolks, plus 1 large egg white 1 1/4 cups Raspberry Jam for Gingerbread Linzertorte, or best-quality store-bought jam

Directions

Preheat oven to 325 degrees. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.

Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.

Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners’ sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.

Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.

Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.

Reviews (3)

 Add Rating & Review     30 Ratings   5 star values:        13    4 star values:        8    3 star values:        8    2 star values:        0    1 star values:        1

Reviews (3)

Add Rating & Review     30 Ratings   5 star values:        13    4 star values:        8    3 star values:        8    2 star values:        0    1 star values:        1

Add Rating & Review

30 Ratings 5 star values: 13 4 star values: 8 3 star values: 8 2 star values: 0 1 star values: 1

30 Ratings 5 star values: 13 4 star values: 8 3 star values: 8 2 star values: 0 1 star values: 1

30 Ratings 5 star values: 13 4 star values: 8 3 star values: 8 2 star values: 0 1 star values: 1

  • 5 star values: 13 4 star values: 8 3 star values: 8 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: Unrated       12/22/2014   Am I the only one who thinks the directions are out of order? and who else noticed that there are two indicated oven temperatures? Which is the correct temperature? 325F or 350F? This looks delicious but I don't want to go to the trouble of making this only to have it not turn out as a result of improper recipe writing.  

Martha Stewart Member     Rating: Unrated       11/30/2013   Looks really good. Bet it would be delicious with lemon curd as the filling, too.....  

Martha Stewart Member     Rating: Unrated       11/27/2010   Amazing%21

    Martha Stewart Member

    Rating: Unrated 12/22/2014

Am I the only one who thinks the directions are out of order? and who else noticed that there are two indicated oven temperatures? Which is the correct temperature? 325F or 350F? This looks delicious but I don’t want to go to the trouble of making this only to have it not turn out as a result of improper recipe writing.

Rating: Unrated

Rating: Unrated 11/30/2013

Looks really good. Bet it would be delicious with lemon curd as the filling, too…..

Rating: Unrated 11/27/2010

Amazing%21

All Reviews for Gingerbread Linzertorte

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gingerbread Linzertorte

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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