Giant Linzer tart with butter shortcrust pastry, a very simple and crumbly dessert that is perfect for filling with either delicious jam or luscious hazelnut cream. In reality, it’s the famous Linzer cookie in giant form, hence becoming a giant Linzer tart, and once you bring it to the table, it will impress both your adult and child guests. To make the giant Linzer tart, I used the legendary butter shortcrust pastry, delicate and crumbly—everyone goes crazy for this shortcrust pastry, and you won’t need any mold, you can do everything by hand like I did, but if you want a perfect circle, get a circle-shaped object as large as you wish. I suggest you try it and I’m sure it will win you over from the first bite. But let’s see together how to make it and what we need to make the giant Linzer tart with butter shortcrust pastry.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
LET’S SEE WHAT WE NEED TO MAKE THE GIANT LINZER TART WITH BUTTER SHORTCRUST PASTRY
- 7 oz butter (soft)
- 3.5 oz powdered sugar
- 1 egg
- 1/3 cup sunflower seed oil
- 19.4 oz all-purpose flour
- jam
- powdered sugar (for dusting)
Steps
NOW LET’S PREPARE THE TART
to make the giant Linzer tart, prepare the shortcrust pastry and follow this recipe
Once the shortcrust pastry has rested, divide it into two parts and form circles; one should have a hole in the center. You can use a lid or a plate, or if you have one, a round ring, and to make the second hole in a circle, you can use a glass. Place the two circles on a baking tray lined with parchment paper and bake at 350°F for about 25 minutes, but always adjust based on your oven. Remove from the oven and let the circles cool, but be careful as they are delicate and crumbly. Once cooled, fill the part without a hole with jam and then gently place the part with the hole on top, sprinkle with powdered sugar, and then enjoy this delight.
