AI-generated image
Leipziger Lerche
Leipziger Lerche: Leipzig almond-marzipan tartlets with a jam heart and pastry cross
GermanLeipziger Lerchen began as real roast larks stuffed with herbs, sold in Leipzig until the King of Saxony banned songbird hunting in 1876. The city's bakers answered with a pastry that kept the name: a shortcrust tartlet filled with almond-marzipan cream, a cherry or jam hidden in the middle like the bird's heart, and two crossed strips of pastry on top like the string that tied it. Today you find them in every Leipzig café, especially at the Christmas market. A common mistake is overfilling the cases, so the filling bubbles over and the cross sinks. Chef's tip: chill the lined tins for 15 minutes before filling so the pastry keeps sharp edges.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
For the filling
To finish
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Rub 4 ½ oz cold butter into 9 oz plain flour, 2 ½ oz sugar and 1 pinch salt until like breadcrumbs, add 1 egg and press into a dough without kneading. Wrap and chill for 30 minutes.
35 minStep 2: Roll out two-thirds of the pastry 3 mm thick, cut 12 rounds and line a greased 12-hole muffin tin or tartlet tins. Chill for 15 minutes. Heat the oven to 350°F (325°F fan).
20 minStep 3: Beat 5 ½ oz marzipan with 2 ⅛ oz butter and 1 ⅜ oz sugar until smooth, then beat in 2 eggs one at a time, followed by 3 ½ oz ground almonds, 1 tbsp plain flour and ¼ tsp almond extract.
5 minStep 4: Put a teaspoon of 4 oz sour cherry or apricot jam in each case, then spoon the almond filling over to two-thirds full.
5 minStep 5: Roll out the rest of the pastry, cut thin strips and lay two across each tartlet in a cross, pressing the ends to the rim.
8 minStep 6: Bake for 22–25 minutes, until the pastry is golden and the filling is puffed and springs back when touched. Cool in the tin for 10 minutes, then on a rack.
25 minStep 7: Mix 2 ⅛ oz icing sugar with 2 tsp lemon juice into a thin icing and brush it over the tops while they are still slightly warm.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does leipziger Lerche take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Tarte au sucre lilloise
In Lille and across the Nord, a sugar tart is not pastry at all but a flat round of soft brioche dough, dimpled and covered with brown cassonade sugar, butter and a little egg and cream, which bakes into a sticky, caramelised top over a fluffy base. Families buy it from the boulangerie for Sunday breakfast and goûter, or bake one when guests come for coffee. The Nord's own beet sugar, vergeoise, gives it a deep, almost molasses flavour; soft dark brown sugar is the closest swap. Chef's tip: press deep dimples into the risen dough with your fingertips before adding the topping; the sugar and cream collect in them and bake into little pools of caramel.
French