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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 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

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

 Add Rating & Review     20 Ratings   5 star values:        5    4 star values:        7    3 star values:        6    2 star values:        2    1 star values:        0

Reviews

Add Rating & Review     20 Ratings   5 star values:        5    4 star values:        7    3 star values:        6    2 star values:        2    1 star values:        0

Add Rating & Review

20 Ratings 5 star values: 5 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 0

20 Ratings 5 star values: 5 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 0

20 Ratings 5 star values: 5 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 0

  • 5 star values: 5 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 0

    All Reviews for Linzer Tart with Lingonberry Jam

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Linzer Tart with Lingonberry Jam

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest