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Sweet Cheese Linzer Tart


By Soap Mom's Kitchen (Visit website)



Baked Sweet Cheese Linzer Tart




Unbaked Tart






One of my favorite cookies are Linzer Cookies.  In Europe, Jam Tarts are very popular.  When I was in Italy a couple of years ago, we would go into local food shops and  I saw some of the most delicious Jam Tarts displayed upon the counters.  You could buy by the slice. 


Linzer Tarts are very European in taste.  They are very sweet!  I like a small piece with a delicious cup of strong coffee.  I put a cheese filling in mine, only because I like the contrast of the cheese, and the sweet jam.  You can leave it out, but I am sure you will be quite pleased.  I have done this tart with just about any kind of jam you can imagine.  The traditional is Raspberry, I prefer seedless.  I have used cherry, strawberry, blackberry, quava, lemon curd, mango curd, etc.  This recipe is one I developed on my own.  It is my take on a Linzer Tart.   I hope you like it.  Just remember it is sweet! A little piece soothes the sweet tooth craving.  This would be lovely to serve for afternoon tea!


Recipe:  Preheat Oven to 375 degrees
10 inch tart pan/ with removable botton


Crust
This is a delicate, delicious crust.  You can roll it out or push and press into your tart pan.
Chill for at least 30 minutes before rolling.


2 sticks unsalted butter (cold and cut into cubes)
2 cups flour
pinch salt
1 egg Large (cold)
2 T. granulated sugar
Ice water if needed


You must use a food processor, pulse flour, sugar, salt with butter until it is a fine meal.  Add egg, continue to pulse until it forms a dough.  You may need to add a little ice water for it to come together.  Put into fridge for a minimum of 30 minutes.


Filling:
1 8 oz. package cream cheese at room temperature
1 egg at room temperature
1/3 cup sugar (you can use less sugar)
1 tsp. vanilla
1 heaping T. of flour


Beat with paddle attachment on mixture until smooth and creamy.


2- 3 cups of Jam to cover cheese mixture
(I happen to use Cherry, because that is what I had on hand)


Assembly:
Tart Pan


Roll or press dough into pan.  Spread cream cheese mixture over crust.  Smooth Jam in a bowl first and than spread evenly over cheese mixture in tart.  I cut out strips of dough and I do a lattice pattern on top of tart.  This is a very traditional design in Linzer Tarts.   Sprinke about 1 tsp. of sugar on top of lattice pattern on tart.  Bake for approx. 55 minutes or until golden brown.  I always put a cookie sheet under my pies and tarts when baking.  Prevents a spillage onto oven and the crust bakes evenly. 




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