Linzer Tart with Lingonberry Jam
For this Scandinavian-inspired dessert, bittersweet-chocolate-enriched dough is pressed into the pan, and more is rolled into long ropes and pressed to form a herringbone pattern on top. Lingonberry jam is available at specialty stores or Scandinavian markets.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.
Step 2
Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
Step 3
In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
Step 4
Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
Step 5
Using a flexible spatula, spread jam evenly over bottom of shell.
Step 6
Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
Step 7
Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners’ sugar before serving.
