Linzer Tart with Lingonberry Jam
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
- Servings: 10
Source: Martha Stewart Living, November 1994
- 3 ounces bittersweet chocolate, chilled
- 3/4 cup sugar
- 5 ounces (about 1 cup) whole unblanched almonds
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 9 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1 1/2 tablespoons fresh lemon juice
- 1 cup lingonberry jam, or raspberry jam
- Confectioners' sugar, for dusting
Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food processor, combine chocolate, sugar, and almonds, and pulse until finely ground, about 45 seconds.
Add flour, cinnamon, and salt, pulsing three or four times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
Place an 8-inch springform pan or bottomless tart ring on a parchment-lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2-inch-thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
Using a rubber spatula, spread jam evenly over bottom of crust.
Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
Bake tart until slightly golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill, and dust lightly with confectioners' sugar before serving.