Wayne Gisslen

Linzertorte

Preparation info
  • Yield:

    one

    10 in . tart
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Linzer Dough

Method

Procedure

  1. Roll out about two-thirds of the linzer dough to ¼ –⅓ in. (6–8 mm) thick.
  2. Line a greased 10-