Sunday, 22 December 2013

Day 7: Linzer/A Very Big Jam Tart

I began today with the best of intentions, hoping to end up with a beautiful linzer to proudly show off on here. I ended the morning with a peeved-off sulk in front of the Honey Boo Boo Christmas special. Safe to say, the recipe for this let me down (a good baker does blame the recipes because this one definitely wasn't my fault... Or so I tell myself). Nonetheless, it's still pretty tasty. My dad loves linzer, or anything with sugar, or jam, or pastry, or that's been in the oven, or that is edible... Basically, my dad's just a walking stream of approval for almost all food. Anyway, when my mum spotted the recipe in a magazine, we knew it had to be made. 

Now, for the things I've learnt from making this, which may help you if you decide to make your own (which you definitely should unless you don't like jam, in which case get off my blog). Number 1: the recipe makes a huge quantity. I was planning on halving it, but we didn't have an adequately sized tin (and I secretly wanted more linzer). If you're making it for lots of people, that's fine, but it gets expensive when you're using so much butter and jam, so if it's just for a sweet treat/afternoon snack, halving it may be beneficial. 

Number 2: I didn't leave enough pastry for the top. It says to set aside one third of the mix, but I think more is needed if you want to achieve the lattice effect. Number 3: stock up on jam - this may just be because my family love jam, but I found that the recipe definitely used too little jam, especially in relation to the amount of pastry - that would be one dry linzer. Alternatively, you could leave the pastry from the top and just make a giant jam tart. Due to not having enough for the top, half of mine is pretty much just a big jam tart - I'm not complaining (and neither is my dad).

  • 540g butter
  • 265g soft light brown sugar
  • 1 tsp vanilla extract
  • 3 eggs (if halving the recipe, 1 egg & 1 egg yolk may be the best bet)
  • 500g plain flour
  • 270g fine semolina
  • 750-1000g jam raspberry jam (depending on your jam preferences - 1kg may be slightly too jammy for some)
  1. Preheat the oven to 180oC, and line a 12"x15" (or similar measurements) baking tray.
  2. Cream the butter and sugar until light and fluffy, around 4 or 5 minutes.
  3. Add the eggs, one at a time, and the vanilla.
  4. Mix in the flour and semolina until well combined.
  5. Put a generous third of the mixture into a piping bag with a 1cm nozzle, and set aside (you could miss this step out to make a big jam tart).
  6. Pour/press the rest of the mix into the baking tray, making it as flat and even as possible.
  7. Bake for 15-17 minutes, or until just starting to go golden on the top.
  8. Take out of the oven and spread the jam on top, making sure it gets into the corners.
  9. Pipe the remaining mixture over the jam in crosshatch pattern.
  10. Return to the oven for 20-22 minutes, or until the pastry is golden.
  11. Leave to cool, before eating too much and feeling sick. You could even add some custard.