I would like to know the name of a tart I once baked.?

Question

I once had a recipe for a tart made with Almond pastry, the pastry was made on a cold marble slab. I lined a tart tin with Almond pastry, I then filled it with Raspberry jam, then I latticed the the top of the tart, and baked it. Then when cooled, I sprinkled the top of the tart with icing sugar. It may have had a continental name, but I can't remember what it was called. It was delicious, and I would like to make it again. I need the name of it, then I can look up the recipe. Any help here would be greatly appreciated, thanks.

Answer 1

It's called a Linzer Torte. I've never had the "tart" but I love the smalled cookies made like this.

Answer 2

astounding this would properly be a classic residing house made applesauce cake recipe that comes out moist and delicious each time. Applesauce Cake a million 2/3 cups sifted all-objective flour ½ cup sugar ¼ teaspoon baking powder a million teaspoon baking soda a million teaspoon salt a million teaspoon cinnamon ½ teaspoon nutmeg a million/3 cup brown sugar a million/3 cup shortening a million ¼ cups applesauce a million great egg ½ cup raisins Preheat the oven to 350 stages. Grease and flour a 9-inch sq. baking pan. Sift at an identical time the flour, granulated sugar, baking powder, baking soda, salt and spices. upload the brown sugar, shortening and applesauce; beat for 2 mins. upload the egg and beat one extra advantageous 2 mins. Stir indoors the nuts and raisins. Pour the batter into the arranged pan and bake for 35 to 40 mins, or until finally a tester inserted indoors the cake comes out sparkling. Cool indoors the pan until now reducing. Kitchen-examined recipes from fortunate Leaf, Knouse nutrition, Inc., 1965

Answer 3

Grounding up unblanched almonds with sugar, flour & butter in the processor. Great to experiment & re-experience.



I made a Almond plum cake with a Pepin recipe recently but it was not a tart.

Answer 4

Its called Almonde La rasberre du tatron

Answer 5

A variation of what you describe is Bakewell Tart.