Name: Linzer Tarts
Yield: Makes two 9" pies
Ingredients: 1 lb. butter; 1 cup sugar; 2 eggs, well beaten; 1 Tbsp. brandy; 2 tsp. salt; 1½ tsp. cinnamon; 3 cups flour; ¼ tsp. baking powder; ½ lb. pecans, coarsely ground or chopped; 1 large jar red raspberry jam

Method

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Step 1: Cream butter and sugar. Add eggs and brandy.
Step 2: Sift the dry ingredients together and add with the pecans. Mix well and chill thoroughly.
Step 3: Save a portion of dough for a lattice top.
Step 4: Pat the rest into two 9" pie pans, bringing it ½ inch up the sides.
Step 5: Spoon jam smoothly over the dough and lay strips of dough over the top.
Step 6: Bake at 300°F for 1 hour.
Step 7: Cut into small triangular pieces.

From the cook

Rolling the dough between sheets of waxed paper makes it easier to handle.

What we changed or couldn’t read (1)

2 tsp. salt is high for this amount; printed as shown.

Linzer Tarts

Ingredients Tick as you go

Method