Martha Stewart's Linzer Tart With Lingonberry (Or Raspberry) Jam

"I make this with raspberry jam. The directions require a food processor. Martha's recipe comment is that the tart is best served chilled."
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 8" tart
Serves:
8-10
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ingredients

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directions

  • Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
  • Add flour, cinnamon, and salt, pulsing 3 or 4 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 golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill and dust lightly with confectioner's sugar before serving.

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RECIPE SUBMITTED BY

I am married and mother to an adult son, two rescue dogs; a small pug mix and a young Yorkshire Terrier. I prefer baking to cooking. I have a wonderful husband who will clean-up after I do the cooking.
 
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