Categories: Christmas, Easter, Fall, Spring, Tarts, Thanksgiving, Winter, sweets
Ingredients
- DOUGH
- 3/4 cup blanched, sliced almonds
- 1 3/4 cups all-purpose flour, sifted
- 1/2 cup plus 1/3 cup confectioners' sugar, sifted
- 1/4 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 9 tbsp. unsalted butter, cold
- 1 large egg, cold
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
- FILLING
- 1 cup raspberry preserves
- 1 large egg, cold
- Pinch of salt
- 1/4 cup blanched, sliced almonds
Directions
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Finely grind the blanched almonds in a blender or food processor. In a large mixing bowl, combine the almonds, flour, sugar, cinnamon, cloves and salt.
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Cut the butter into 1/2-inch chunks and add them to the dry ingredients. Mix on low speed until the mixture looks pebbly. Add the egg and extracts, then mix until the dough starts to form.
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Turn the dough out onto a lightly-floured surface and gently knead until it comes together (do not overknead). Divide the dough into two pieces, one twice as large as the other, and shape into disks. Wrap each in plastic and refrigerate for several hours or overnight.
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When you’re ready to assemble the Linzer torte, heat the oven to 375 degrees. Lightly butter a 9-inch tart pan with a removable bottom.
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On a lightly-floured surface, roll the larger disk of dough into a 12-inch circle, about 1/4 inch thick. Fit the dough into the tart pan, pressing it into the corners and sides. If the dough becomes too soft from handling, freeze it for a few minutes.
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Spread the raspberry preserves evenly over the bottom of the tart shell. Refrigerate while making the lattice top. Roll the remaining disk into a 10-inch circle, about 1/4 inch thick. Use a knife or a pizza or pastry cutter to cut the dough into ten strips, about 3/4 inch wide.
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Remove the tart from the refrigerator and carefully lay five strips evenly spaced about 3/4 inches apart across the tart. Lightly press the ends of each strip into the edges of the crust. Lay the remaining strips above and perpendicular to the first strips, pressing the ends into the edge of the tart.
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Chill for at least 15 minutes before baking.
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Whisk the egg with a pinch of salt. Brush the egg over the lattice and crust, then sprinkle with the 1/4 cup of almonds. Bake for 30 to 40 minutes or until the filling bubbles and the pastry turns golden brown.
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Cool completely on a rack before unmolding and serving. Store, covered, in the refrigerator for up to a week or in the freezer for up to a month. Makes one 9-inch Linzer torte.
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Variation: Use another favorite jam for the filling