Linzer Sesame Bars
Rating
You gotta add this treat to your Christmas cookie box, no doubt!
Ingredients
- For the tart dough
- 350 gr all purpose flour
- 180 butter (cubed and cold)
- 150 gr powdered sugar
- 50 gr almond flour
- 2 free range eggs
- 5 gr salt
- For the filling
- 500 gr organic strawberries
- 100 gr sugar
- 15 gr sumac
- 15 gr dry pectin powder
- To decorate
- Egg wash
- Sesame seeds
Instructions
- Make the tart dough: In a food processor, combine the dry ingredients and mix until combined.
- gr all purpose flour
- gr powdered sugar
- gr almond flour
- gr salt
- Add the butter cubes (make sure they are very cold, we don’t want to cream the butter in, we want to create crumbles), blend in pulses until you get a sandy texture.
- butter (cubed and cold)
- Step 3
- Add the eggs and blend until the mixture is half-way combined.
- free range eggs
- Remove from the food processor and form a cohesive dough with your hands. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Prepare the jam- cut the top of all the strawberries. Add them to a small pot with the sugar, pectin powder, and the sumac. Cook for 5 min on medium heat.
- gr organic strawberries
- gr sugar
- gr sumac
- gr dry pectin powder
- Let the jam cool completely.
- Build the tart: take the tart dough from the fridge and cut into two pieces. While working on half of the dough, place the other half wrapped in plastic wrap in the fridge.
- Open the dough on a floured surface into ½ cm / ¼ inch thickness. I recommend to open the dough on a floured baking sheet so it would be easier to move it around, or roll gently on the rolling pin.
- Transfer the dough on an oiled rectangular baking tray with a parchment paper in the bottom.
- Spread the jam on top of the dough and place in the fridge while working on the second half of the dough.
- Open the dough on a parchment paper into ½ cm / ¼ inch thickness. Brush with egg wash and sprinkle sesame seeds on top. Roll with the rolling pin to make sure the seeds sticked to the dough.
- Egg wash
- Sesame seeds
- Using a pasta cutter, cut strips ½ inch width lengthwise. Don't separate them. Transfer the parchment paper gently on a baking tray and place in the freezer for 15-20 min. In the meantime heat your oven to 400F or 200C.
- Take the tart base with the jam out from the fridge, and the dough strips from the freezer. Transfer the strips onto the tart base with the jam, arranging them in a lattice pattern.
- Bake for 40-45 min.
- Remove from the oven and let it sit in the baking tray for another 20 min before removing from tray.
- Cut off the edges of the tart, and cut into squares.
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