Linzertorte
In Austria, where this handsome dessert originated, linzertorte is enjoyed all year long, but its festive red-and-gold palette makes it especially popular at holiday celebrations. The cookielike crust, rich with ground almonds, is layered with raspberry jam and crisscrossed into a windowpane pattern.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a medium bowl, whisk together flour, almonds, cinnamon, baking powder, and salt.
Step 2
With an electric mixer, beat butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until mixture comes together.
Step 3
Set aside one-third of dough. On a lightly floured surface, roll out remaining dough 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Trim excess dough flush with rim, and use scraps to patch any holes or tears.
Step 4
Roll out reserved dough into a rectangle at least 13 inches long, 1/8 inch thick. With a pastry wheel, cut lengthwise into 1/2-inch strips. Transfer strips to a parchment-lined rimmed baking sheet; refrigerate or freeze, along with shell, until firm, about 30 minutes.
Step 5
Heat jam in a small saucepan over medium, stirring occasionally, until loose. Strain through a fine sieve, and let jam cool slightly.
Step 6
Pour jam into shell. Arrange dough strips over jam in a lattice-style pattern (you do not need to weave them over and under). Trim excess dough, and press ends into edge of shell to adhere. Bake until crust is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool completely. Just before serving, dust top lightly with confectioners’ sugar. Tart can be stored at room temperature, wrapped in plastic, up to 1 day.
