Vegan Linzer Tart Recipe with Spiced Crust

almondcow.co

La Tonya Wade

subheading: Linzer Crust:

1 cup 2 tbsp (175g) white spelt flour (sub with all-purpose flour or gluten-free 1 to 1 baking flour)

½ cup 1 tbsp (100g) almonds

½ cup 1 level tbsp (120g) raw cane sugar (sub with granulated white or brown sugar)

½ level tsp baking powder

1 tsp cinnamon

1 level tsp cacao powder

¼ level tsp gingerbread spice

pinch of salt

¼ cup (55g) almond pulp, well drained (from almond milk)

½ cup 1 tbsp (125g) vegan butter

subheading: Jam Filling:

¾ cup 1 tbsp (250g) raspberry jam (sub with red jam of choice)

subheading: Vegan Egg Wash:

1 tbsp maple or agave syrup

2 tbsp almond milk

subheading: Toppings:

1 to 2 tbsp powdered sugar

subheading: Equipment:

Rectangular tart pan 14 x 4.5 inches (35 x 11.5 cm) or round tart pan with a diameter of 9 to 10 inches (23 to 25 cm), removable bottom

Metric cups (1 cup = 250 ml)

Directions at almondcow.co

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