*  Exported from  MasterCook  *
 
                                Linzer Tart
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Diabetic
                 Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Butter -- softened
      1/4  teaspoon      Salt
    2                    Egg yolks
      1/4  teaspoon      Cinnamon -- ground
    2      tablespoons   Juice, apple -- conc.
      1/8  teaspoon      Allspice -- ground
    2      teaspoons     Extract -- vanilla
    1 1/2  cups          Almonds -- ground
    1      cup           Flour
   10      ounces        Fruit spread -- raspberry
      1/2  teaspoon      Baking powder
 
 Use blanched almonds or hazelnuts.
 
  Beat butter in large bowl until light and fluffy.  Blend in egg yolks,
 juice concentrate, and vanilla.  Combine flour, baking powder, salt,
 cinnamon, and allspice; mix well.  Stir in almonds. Gradually add to butter
 mixture, mixing until well-blended. Spread 1-1/2 c batter evenly onto bottom
 of 10 tart pan with removable bottom or 10 springform pan. Spread fruit
 evenly over batter, leaving 1 border around edge.  Spoon remaining batter
 into pastry bag fitted with 1/2 plain or star tip. Pipe batter in lattice
 design over fruit spread.
 Chill 30 minutes.
 
  Preheat oven to 350.  Bake tart 35 minutes, until crust is golden brown and
 fruit spread is bubbly.  Cool completely on wire rack.
 Serve at room temperature.
 
  Nutrition information per slice: 486 calories,  8 gm protein, 41 gm
 carbohydrate, 34 gm fat,  63% of calories from fat, 100 mg cholesterol, 276
 mg sodium,   3/4 diabetic starch/bread exchange, 6-1/4 diabetic fat
 exchange,   2 diabetic fruit exchange, 1/2 diabetic medium-fat meat exchange 
  Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
 All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
 71511,2253, GT Cookbook echo moderator at net/node 004/005
 
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