Raspberry Linzer Flan
Serves 6-8 people
Raspberry Linzer Flan is a spiced, nutty tart filled with Barker’s Professional Raspberry Preserve and topped with a rustic lattice crust. Made with almond and hazelnut meal, it’s baked until golden and optionally dusted with sugar.
By Barker's
Ingredients
- 230 g Butter (Cubed)
- 125 g sugar
- 3 g Vanilla extract
- 2 g Cloves
- 2 g Cinnamon
- 8 g- 1 g lemons, zested
- 4 g Salt
- 250 g All-purpose flour, and extra for rolling out dough
- 73 g Almond meal
- 74 g Hazelnut Meal
- or 1 egg g Egg
- 350 g Barker's Professional Raspberry Preserve
Method
- Cream the butter and sugar together. Add the vanilla, cloves, cinnamon, lemon and salt. Beat until fully mixed. Add the flour, almond and hazelnut meal and mix on low speed for 1 minute, until fully mixed. Add the egg and beat for 30 seconds.
- Place the dough on a lightly-floured work bench. Mix by hand until it comes together in a ball. Cover in cling film. Refrigerate at least 2 hours, preferably overnight.
- Preheat the oven to 180°C. Remove the dough from the chiller and allow it to come back to room temperature. Work the dough by hand to soften slightly. Lightly flour the bench and roll the dough to approximately 3 to 4mm thickness. Using 35 cm x 12.5 cm rectangle flan tins, line with about 200 grams of pastry, gently pushing into the sides and base of the tin.
- Deposit the Barkers Professional Raspberry Preserve into the tin and smooth out with a pallet knife. Using the scrap pastry (cut into 1.5 cm wide strips), place across the top of the flan in a criss cross pattern, giving a rustic lattice effect. Brush with egg wash.
- Bake for 20 to 24 minutes or until golden brown. Dust with powdered sugar to serve (optional).
