We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

Martha Stewart Living, November 2014


Read the full recipe after the video.

Recipe Summary

1 hr 5 mins
5 hrs 30 mins




Instructions Checklist
  • Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.

  • Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.

  • Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.

  • Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.


Reviews (2)

25 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I'm surprised to see more people haven't reviewed this so I felt I had to. This tart is amazing. I made it for the first time last Thanksgiving and had to immediately make it again at Christmas. If you're on the fence, give this one a try.
Rating: Unrated
Wow! Great Thanksgiving dessert. I thought it would taste good, but doubted it would look as pretty as the picture. This is one time I was glad I was wrong. It turned out picture perfect and the raspberry cranberry flavor was just fruity sweet/tart to complement the crust. I will look for excuses to make this again - soon. Only note of caution, my crust was a little too brown on the edges. I'll watch it more carefully next time.