Ischl Tartlets


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Serves | Prep Time 40 minutes total | Cook Time 8-9 minutes

Why I Love This Recipe

No clue where the name came from (most likely Austrian), but this is an old family recipe. Makes a very elegant AND flavorful cookie.

It's a multi-staged recipe. The technique isn't difficult, but it requires a bit of effort in terms of cutting all the cookies. The second batch of cookies made from the leftover dough will likely be not as tender as the first batch, but I've never heard anyone complain. And if you think you might have trouble getting the cookies off the tray and onto brown paper or a cooling rack, use parchment - this way you can slide the cookies off the hot tray to cool so they won't overcook from the residual heat.


Ingredients You'll Need

• ½ tsp baking powder
• 2 ¾ cups sifted all-purpose flour
• ½ tsp table salt
• 3 oz cream cheese, softened
• 1 cup (8 oz, or 2 sticks) butter, softened
• 1 cup sugar
• 1 large egg
• 1 tbsp grated lemon rind
• ½ cup almonds, ground
• 12 oz raspberry preserves
• Confectioner’s sugar


Directions

Sift flour, salt and baking powder. Beat butter, cream cheese, sugar and egg until light and fluffy in a standing electric mixer. Add the flour mixture to the cream cheese mixture and mix until combined. Add almonds and lemon rind and stir to incorporate.


Turn the mixture (will be sticky) onto wax paper; shape into a disk, and wrap. Chill for several hours.


Preheat oven to 350 degrees.


Remove dough from refrigerator and unwrap. Divide the dough evenly. Roll out each piece of dough to 1/8-inch thickness.


For one sheet of dough, cut out 3" diameter circles using a cookie or biscuit cutter. These are the tartlet bottoms.


For the second sheet of dough, cut out an equal number of 3" diameter circles as from the first batch. Then cut a smaller circle out of the middle to form a ring. These rings are the tartlet tops.


Gather leftover dough and repeat. If dough is too sticky, refrigerate until it is workable again.


Place all cut out cookies on ungreased cookie tray. Bake at 350 degrees for 8 minutes or until lightly browned. Cool thoroughly.


Heat the raspberry preserves until pliable, almost a sauce consistency. Make a sandwich of bottom cookie, thin spread of preserves, and top cookie. Sprinkle all with confectioner's sugar.


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