Professional Baker Teaches You How To Make LINZER TART!
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- Опубликовано: 31 июл 2024
- Chef Anna Olson teaches you how to make her fantastic Blood Orange Marmalade Linzer Tart recipe! This recipe is bit complex, so make sure to use the recipe below to and follow along with the video when you make this delicious tart!
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Marmalade Recipe
Makes about 2 ½ cups (625 mL)
Ingredients
1 lb (500 g) blood oranges (3-4 oranges)
½ cup (125 mL) water
¼ cup (60 mL) fresh lemon juice
2 cups (400 g) granulated sugar
1 pouch liquid pectin
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) butter (optional)
Directions
1. Use a vegetable peeler to peel the skin from the oranges (without the white pith). Slice these peels into thin strips. Bring a pot of water to a rolling boil, add the peel and blanch for 2 minutes. Drain and rinse the peel.
2. Peel the white pith from the oranges and segment them, cutting the segments from the membrane and put them into a clean pot (squeeze any excess juice from the membrane portion of the oranges into the pot.) Return the peel to this pot, add ½ cup (125 mL) of fresh water and the lemon juice and bring to a simmer over medium-high heat. Simmer this for about 10 minutes, until the liquid reduces by a third and then add the sugar. Bring this to a full boil, stirring regularly. If the marmalade begins to foam, you can add the butter to combat this.
3. Once at a full boil, add the liquid pectin and vanilla and stir in. Once the marmalade returns to a simmer, remove it from the heat and pour into a heat-safe jar or container for refrigeration once chilled, or jar for pantry storage following safe canning procedures.
Tart Recipe
Makes 1 9-inch (23 cm) tart
Serves 8 to 10
Ingredients
1 cup (225 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla extract
2 cups (260 g) cake & pastry flour
1 tsp (3 g) baking powder
½ tsp (2.5 g) salt
½ tsp (1.5 g) ground cinnamon
1 cup (120 g) ground almonds
3 Tbsp (40 g) graham cracker crumbs
1 ¼ cups (310 mL) blood orange marmalade (recipe follows), or other thick jam
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. In a stand mixer fitted with the paddle attachment, or in a large bowl using electric beaters, beat the butter and sugar on medium speed until well combined. Add the egg and egg yolk and beat in, followed by the vanilla.
2. In a separate bowl, sift the flour, baking powder, salt and cinnamon and then stir in the ground almonds and graham crumbs. Add this to the butter mixture and stir until combined. Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours before rolling (or the dough can be frozen for up to 3 months and thawed in the fridge before rolling).
3. Preheat the oven to 350 F (180 C). On a lightly floured surface, roll out a disc of dough (you can knead it a little to make it easier to roll without cracking) to just under than ½-inch (1.25 cm) thick and wide enough to line the bottom and sides of a 9-inch (23 cm) fluted, removable-bottom tart pan (ideally with 1-inch/2.5 cm sides). Press the dough into the pan and trim the edges. Spread the marmalade evenly around the bottom of the pan.
4. Roll out the second piece of dough to a circle of the same thickness. Use a fluted pastry wheel or a knife and cut eight strips of dough, approximately 1 ½-inches/3.25 cm wide. Lay half of the strips over the marmalade, equally spaced. Gently lift 2 alternating strips of pastry, folding them a quarter of the way back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those pieces over the newly laid strip. Now lift the opposite alternating two strips from the other side and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique two more times. Press and trim away the excess pastry at the edges. Don’t worry if there seem to be gaps - the dough will expand as it bakes.
5. Brush the top of the tart with eggwash and bake it on a baking tray for about 45 minutes, until it is an even golden brown. Cool the tart on a cooling rack and then remove it from the tin to serve.
The tart is best served at room temperature.
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Хобби
Thank you for watching! What kind of preserve will you use in this recipe?
I'll stick with blood orange marmalade. My fiance loves it and I secretly love cutting citrus supremes. Thanks, Anna!
This looks amazing! I enjoy your baking show.
This new recipe looks so fantastic 😋ANNA you are ALWAYS so PERFECT CHEF 👍❤️
Thank you so much Christine! :)
Amazing as always!
This is a very informative presentation that will improve my skills several fold. Thank you for that and your books. :-)
You are always unique and special ... keep on wish you always the best
Looks delicious, thanks for sharing!
And thank you for watching! :)
Looks incredible Anna!
Thank you!
I do love a good marmalade! This looks so good
It's truly delicious!
Looks beautifull!!
Thanks Hannah!
Yay! A fruit tart my favourite
Glad you like it Ronald!
Love it so much❤
Thank you Karla!
I dont understand why all this beautiful delicious recipes dont have to much views they should have at least 1 million views
I love this channel
Hello
What a beautifull delectable treat 👍👍
I make a more traditional Linzertorte from a recipe my German mother’n’law used to make every Christmas. The dough is darker and spicy with cloves and cocoa with a bit of whiskey or rum, and chopped pecans or hazelnuts. The jam is traditionally raspberry, but it is sometimes hard to find so she substituted strawberry jam. Since she’s gone now, I still make it every year for our family Christmas.
Hello Ms. Anna, how I look forward to u and ur presentations...yummmmm! Hope u r well...bless u and thank you.
Thank you Mike! Always a pleasure to read your comments!
This orange tart is so fancy !!!!!!!!!!!!
We like fancy desserts! :)
Super! As usual, so fantastic 👍👍❤️❤️👍👍
Thank you Mendor! Are you going to try baking it yourself?
Yes, Anna! I m
Dear Anna, tart looks amazing, I can taste the smell of fall :)
Then we are doing our jobs! :)
That is amazing
Thank you Christopher! Do you think you'll try to make it yourself?
Woow fantastic cake Anna😍
Thank you Ararat!
Wow👍delicious😋
You've got that right!
I have been looking for that yummy recipe. I’m a big fan of your beautiful pastries. But if I don’t have pastry flour can I use whole purpose flour same measures? Thanks 😀
Sounds delicious, but have to wait until the season of oranges.. 😊
I made this last night but didn't have enough time to make the jam. it tasted AMAZING but it seemed like i didn't have enough dough for the size of the tin as my layers weren't as thick as yours?
Also the base was a soggy bottom. Should i do a quick blind bake for the base or is it just from the jam potentially? Thank you and have loved watching you for years and so happy watching your videos!
Woww .its fantastic ....thanks dear fr sharing it ..
StY connected dear ..hve a nice moment .
Thank you, and to you as well!
M a big fan of your cooking Ma'am
Thank you so much! Does that mean you are using a lot of these recipes?
Wow!
You said it!
Woooooow love it 😋🌹🌺💐
So happy you enjoyed watching! Now get baking! :)
Mmmmmm it looks so delicious, I think I’m going to bake it for this wknd. I looooooooove to watch your videos. Let me tell you that last weekend I celebrated my birthday with some friends and family and I baked your Chocolate Mousse Torte... they asked me Where did you buy It? It was so delicious that they couldn’t believe that I made it! Sending you al my love! PS do you have a recipie with apples, I mean a kind of Strudel?
This might be just the recipe you're looking for: ruclips.net/video/a_w4cQdhJpU/видео.html Enjoy!
Personally I’m a pastry freak so it Wundt matter what jam I use,, it’s all about the pastry for me😍 delicious🇮🇪😃
We hope this pastry makes your grade! :)
Hi Anna, what would be the best substitute for eggs ? Thanks :)
Blood orange marmalade? Ooh we don’t have that here in Australia Anna, or blood oranges. Can I just regular oranges ? By the way that tart looks beautiful 😍
Yes, you can really use any preserve you like!
we do have blood oranges in australia
@@romacecere1418 whereee
I use Salted butter in the tart because it gives the buttery taste.
All recipes are meant to be experimented with, so we're happy you changed it up to fit your taste!
mmmmmmm lov it ,make keto desserts
(: It looks real good!!!!!.... 😚☺
Thank you Maria! Are you going to try making it?
@@ohyum
(: I hope to... I thought it would be nice to have it on Thanksgiving.... I was already thinking of recipes for it this week...lol... (: I'm not sure if I will find blood oranges here... (that's what I would love to use) so I don't know yet if I will have to use the plain oranges...I know the blood oranges add another flavor!!!!! (:
It's true! Also, don't forget to check out our Thanksgiving videos all kinds of inspirations! They were released last year but they recipes are still delicious!
@@ohyum
(: Thanks Anna!!!!!.... 😚☺
I sure will.... I like the Fig Tart you made this year too.... I think it is such a nice flavor for the year-end Holidays!!!!!!... 😚☺ It doesn't matter if the recipes are from last year.... They are still as good as ever!!!!!!.... 😚☺ I kept old magazines that I go back to often for recipes!!!!!.... 😚☺
I am glad I did because the Magazines were so much better before.....They had more content, and alot more recipes!!!!!!.... 😚☺ It is because half of it is online now!!!!! And that is good too!!!!! 😚☺ But now alot of them are not being published... I just got a notice that "Traditional Home" will no longer be published.... :( It was substituted with "Better Homes & Gardens"!!!!! "Traditional Magazine" was a real "Classic"!!!!!! It was very thin now but it had beautiful photography in it!!!!! It will be online ..... I think it said, eventually it will be in stores, but not by subscription!!!!! :(
"Redbook" is no longer published either.... They must no longer get enough subscriptions!!!!! That is not good for publishing companies!!!!! .... :( Not good for them and not good for people ..... because who wants to spend time alot of time looking at everything on a cell phone, or Ipads and Kindle????? I think it is one of the reasons kids have trouble with reading today!!!!!... :( I taught CCD and I had 7th & 8th graders and MOST of them had trouble reading and writing!!!!!... :( Alot of them didn't even bring their books to class!!!!! I had to go get spares from the supply room!!!!! Their parents used to drop them off.... How could they not notice they didn't have their books????? .... :(
I went off on the subject but some "changes" "change" everything for better yes, but with "drawbacks" too!!!!! Some of the older recipes are so so good though!!!!!.... 😚☺
I don't know what kind of preserve I will use in this recipe, but I need to bake it!
Yes, you absolutely do!
What should i use instead of pectin ? Should i just rely on the pectin of fruit and sugar only to set and preserve ?
Also you didnt prick the base of pastry, is it alright ?
You only prick the base it you blind bake it. In this tart, the base is already weighed down by the marmalade and the top crust.
😍😍
Don't you mean 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍? :p
😋😋😋😋😋😋👍👍👍😍💐
Hey Anna! :)
Hi there! Thanks for watching!
I dont see the recipe of the marmalade
Good catch! The description has been updated with the marmalade recipe!
@@ohyum thank you❤
From the perspective of a party chef, that marmalade is unnecessarily complicated. Just slice the oranges super thin, add the lemon juice and sugar and cook until it's done. No pectin is needed as there is plenty in the pith, and the sugar balances out the bitterness, marmalade should be slightly bitter anyway.
Anna not feeling well😢
I’m early
Well done, and thank you for your support Marium!
That awkward moan at the end.
Looks nice but loads of sugar...
Wow!
We agree!