Sweet and salty. These bars taste nutty from the tahini paste and sweet from the raspberry jam. They are a great treat to bake for an on-the-go treat and they will last for days in an airtight container.
I have never heard of Linzer Torte bars and I decided to try these out because these bars looked different and fun to bake. Also, I like eating jam especially raspberry jam on my toast so I knew I would love these. When I traveled to London a few years ago, I started adding raspberry jam to my toast in the morning. After that, I became hooked on eating jams not just on toast but also baking with jams. I enjoy exploring different farmers' markets to find unique jams to try to bake with.
Linzer Torte bars are a traditional Austrian pastry that is apparently the oldest known cake in the world. The traditional dessert is made from an almond pastry crust stuffed with a red jam and topped with a lattice crust. For this recipe, I made a few changes from a classic Linzer Torte by swapping out almonds for tahini paste and adding in my favorite spices cinnamon and cardamon the crust.
Check out the video on how to make these below:
Tahini Linzer Torte Bars
Serving size: 12
Total Time: 1 hour and 45 mins
Source: Adapted from bon appetite
3/4 cup unsalted butter, softened
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon cardamom
2 eggs
1 cup sugar
2/3 cup tahini
1 teaspoon vanilla
1 1/4 cups raspberry jam
Step 1: Grease an 8x8 baking dish. Mix flour, salt, baking powder, cinnamon, and cardamom in a medium bowl.
Step 2: Use an electric mixer on medium-high speed, beat granulated sugar, tahini, and softened butter in a large bowl, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes. Add vanilla, eggs, and beat until combine.
Step 3: Add dry ingredients, and mix until just combined. Scrape half of the dough into the prepared pan. Using your fingers, press into the pan in an even layer and chill.
Step 4: Roll the remaining dough ball into a 9x9 square. Cut dough lengthwise into about 3/4 inch-wide strips. Be careful with the dough because it will be delicate. Slide onto a baking sheet and freeze or refrigerate until solid.
Step 5: When the dough is ready, preheat to 350 degrees. Spread jam evenly over dough in pan. Create a lattice on top of the square pan by adding each strip of dough on top of the square. Bake until crust is deeply browned all over and jam is bubbling for about 40–45 minutes. Let torte cool in pan, then slice into 12 squares.
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