I’m all in for spices and berries, so this almond raspberry linzer tart hit the spot fast. The addition of nuts in a dough always adds more than what I’m expecting. They toast as the tart bakes and that is a plus in a recipe, don’t you agree?.
Linzer anything (tart, bars, cookies) is a favorite combo of mine. In part because of all mentioned above, but also because the raspberry filling, especially when homemade, is tangy and sweet and just perfect with the spices and aromas coming out of the oven.
I hoard frozen raspberries year round. I mean, lots of pounds. So I tend to make my own raspberry fillings and sauces.
In this case, you need a sturdier one, to be able to cut the tart and not have a raspberry pool. So I mix the best jelly I can find with real fruit and end up with the right amount of tang and sturdiness.
The dough is full of ground almonds, spices and bread crumbs as an ingredient.
I make all doughs ‘by hand’ in the processor, ha. First the dry ingredients, then the butter, then the wet ingredients. The dough should not gather into a ball; this way it doesn’t toughen up when baked. Pie dough should be treated lightly, with cold hands, to ensure a flaky and soft result. I transfer the mixed ingredients that are starting to gather into a ball to a plastic bag, and, with the aid of the plastic itself and my knuckles, I fold the dough onto itself until I have a uniform piece. This way, the bag itself keeps my hands from warming the dough too much. There are exceptions of course, like the dough of the Fresh Cherry Tart.
The lattice is whatever you want it to be. Don’t corner yourself with crisscross stripes; you can cut out shapes and distribute them on top. Or whatever. My stripes are all uneven and I missed lifting one, so who am I to give advice, haha.
This almond raspberry linzer tart is one of those festive recipes that ends up being made year round, not only as a tart but as filled cookies too. Make it square like I did today, and you have a different picnic dessert.
Hope your beginning of 2017 was the best it could, and that the rest of the year brings peace and happiness to all.
- 2 cups 280g all purpose or cake flour
- Scant 1/2 cup 60g fine dry breadcrumbs
- 1 1/2 cups 170g whole almonds, ground
- 1 teaspoon ground cinnamon
- Several gratings nutmeg
- 1/8 teaspoon ground allspice
- 1 cup 225g unsalted butter, a bit softened
- 2/3 cup 130g regular sugar
- 1 egg
- Zest of 1 lemon or 1 orange or both
- 1/2 cup raspberry preserves the best quality you can find
- 1 cup fresh raspberries
- 3-4 tablespoons brown sugar
- drizzle of lemon juice
- Or use 1 1/4 cups good raspberry preserves only
- I use the processor, but you can use a hand held mixer at lowest speed after you ground the almonds.
- Put the whole almonds in the bowl of a food processor and ground medium/small.
- Add breadcrumbs, cinnamon, nutmeg, allspice and flour. Pulse a few times to mix.
- Add butter and sugar and pulse until it starts to gather together.
- Add egg and zest and continue to pulse on/off until it comes together, but short of forming a ball.
- Transfer to a plastic bag, and, using the bag as an aide and your knuckles to knead, lift the dough from one side and then another while you press with your knuckles to mix it all into a smooth dough.
- There should be no remains of dry ingredients.
- Wrap in the same bag, and refrigerate until firm enough to roll, at least 1 hour and up to 2 days.
- Have ready a 9-inch square tart pan with removable botton.
- Divide the dough in two parts: 1/3 and 2/3.
- Keep the smaller part refrigerated in the plastic.
- On a lightly floured surface, roll the large piece of dough until you have a rough square a few inches larger than the pan.
- Carefully, transfer the dough to the pan without stretching it. If it tears, just pat it together with your fingers.
- Ease the dough to fit the bottom and sides, don’t forget the angles.
- With the rolling pin or a knife, level the rim.
- Transfer the unbaked tart shell to the freezer for 30 minutes (or the fridge for 1 hour).
- To finish assembling the tart, preheat the oven to 350ºF (180ºC).
- Roll the remaining piece of dough on a lightly floured surface. It should be round so you get shorter and longer stripes.
- Cut stripes (I use a pizza cutter).
- Put the raspberry filling on the bottom of the cold unbaked dough, and, starting in the middle, carefully lay the longer stripes first over the filling, going from side to side. Pinch the top and bottom dough together to seal.
- Do this until you have a lattice.
- Bake the tart for about 30 to 35 minutes, until the top is browned and dry and the filling starts to bubble.
- Let cool on wire rack before unmolding, but be sure no jam stuck to the sides, as it will harden as it cools.
- In a small saucepan, put the raspberries with the sugar and juice.
- Let it cook at low/medium until the raspberries are crushed and the mixture has lost some of it’s liquid, about 5 minutes.
- Let cool and mix with the preserves.