Raspberry and Rhubarb Linzer Torte**

Name: Raspberry and Rhubarb Linzer Torte** (Tarte Linzer Rhubarbe Framboise)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 3 h 40 min
Yield: Serves 6
Cuisine: French
Ingredients: 5 oz. (150 g) fresh raspberries; Generous 2 tbsp (2 oz./50 g) raspberry jam; Confectioners’ sugar, for dusting; 1 stalk fresh rhubarb; Scant ½ cup (100 ml) pan juices from making the rhubarb jam; 1 small pinch salt; 1½ tbsp (12 g) confectioners’ sugar; 2 tbsp (25 g) sugar; 4 tsp (20 ml) beet juice; 1⅔ cups (385 ml) water; 7 oz. (200 g) frangipane cream; 9 oz. (250 g) sweet shortcrust pastry dough; 1 cup + 1 tbsp (4 oz./115 g) sugar; 1 lb. (500 g) fresh rhubarb; 2½ tbsp (25 g) AP flour; 2 tbsp (12 g) almond powder; Butter for the pan; Generous 1 tbsp (10 g) raspberry powder; 2 tbsp (25 g) butter, diced

Tarte Linzer Rhubarbe Framboise

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Raspberry crumble

2 tbsp (25 g) butter, diced
2 tbsp (25

Europe
France
Preserve
Vegetarian
Mediterranean

Method

To prepare the raspberry crumble, work the butter, sugar, and salt together in a mixing bowl using your fingers or a spatula, until combined. Add the confectioners’ sugar and almond powder. Sift in the flour and raspberry powder. Work the ingredients together to make a crumble.
Spread the crumble over the cookie sheet. Chill for 1 hour. Toward the