Peanut, Butter, and Jelly Linzertorte
I don’t have an Austrian bone in my body, but there was just something about the beloved linzertorte, Austria’s cross between a tart and a cake, that seemed ripe for an all-American adaptation. Traditionally, the crust is made with almonds and the filling is raspberry jam. But mine is made with peanuts and is filled with peanuts’ natural partner: grape jelly. Delicious on its own, linzertorte needs no accompaniment.
Recipe information
Yield
makes one 9-inch (23-cm) tart; 12 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Butter the bottom of a 9-inch (23-cm) springform pan.
Step 2
In a food processor fitted with the metal blade, pulse the flour, peanuts, sugar, baking powder, cinnamon, and salt until the peanuts are coarsely ground, but still slightly chunky. Add the butter pieces and continue to pulse until the mixture resembles coarse cornmeal. Add the egg and egg yolk and process until the dough comes together in a ball.
Step 3
Transfer two-thirds of the dough to the prepared springform pan. Using your hands, press the dough evenly into the bottom and about 1 1/2 inches (4 cm) up the sides of the pan. (If the dough is very sticky, lightly dampen your hands with water to help prevent the dough from sticking to them.) Spread the grape jelly evenly over the dough.
Step 4
Lightly flour a work surface. Divide the remaining dough into 4 pieces and use your hands to roll each piece into a rope about 16 inches (40 cm) long. Cut the ropes into lengths to span the surface of the tart and arrange them on the jam filling, spacing them about 1 inch (3 cm) apart. Pinch off the ends of the ropes where they meet the sides of the pan. (Dough scraps can be rerolled into more ropes.) Arrange a second set of ropes on the tart, positioning them diagonally across the first ones, to create a lattice top. (It’s not necessary to be too fussy or exact when forming the lattice; the dough will spread quite a lot during baking and flaws will disappear.)
Step 5
Bake the linzertorte until the pastry is deep golden brown, about 40 minutes. Let cool completely. Run a knife around the sides of the linzertorte to help loosen it from the pan. Release the sides of the springform pan.
Storage
Step 6
Linzertorte is actually better the second day and can be stored at room temperature for up to 1 week wrapped well in plastic wrap.
Variation
Step 7
Substitute any kind of jam or jelly that you like. For those avoiding peanuts, almonds and hazelnuts are good substitutes in the crust.
