Pistachio Raspberry Linzer Tartlets
Pistachio Raspberry Linzer Tartlets are a scrumptious blend of nutty crust and tart raspberry filling, perfect for any occasion. Each bite offers a delightful crunch followed by a creamy, tangy explosion of flavor. Whether shared at family gatherings or enjoyed as a personal treat, these mini masterpieces are sure to impress.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted pistachios (finely ground)
- 1 ½ cups all-purpose flour (sifted)
- ½ cup powdered sugar
- ½ cup unsalted butter (cold, cubed)
- 2 large egg yolks
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix sifted flour, powdered sugar, and ground pistachios.
- Cut in cold butter until crumbly; stir in egg yolks to form a dough.
- Chill the dough for at least 30 minutes wrapped in plastic.
- Roll out half the dough to about 1/8 inch thick; cut into shapes for bases and tops.
- Bake the bases on a lined sheet for 10-12 minutes until golden.
- Mash raspberries with lemon juice and vanilla; add sugar to taste.
- Spoon raspberry mixture onto each base and top with another cut-out.
- Bake an additional 5-8 minutes. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Swap raspberries for strawberries or blueberries for variety. Add chopped pistachios on top before baking for extra crunch. Store leftovers in an airtight container at room temperature for up to three days.