Linzer tart - house beautiful

8 servings

Ingredients

Quantity Ingredient
1 cup Whole toasted hazelnuts, ground (makes about 1 1/4 C), see note
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Ground cinnmnon
½ teaspoon Salt
1 tablespoon Cocoa powder
1 cup Unsalted butter, at room temperature
¾ cup Granulated sugar
1 Egg
1 teaspoon Pure vanilla extract
1 cup Raspberry preserves

Directions

Note: To toast hazelnuts, place nuts in a single layer on a cookie sheet and bake in a preheated 350'F oven for 15 minutes or until lightly colored and skins begin to blister. Wrap the nuts in a kitchen towel and rub between the palms of your hands to remove the outer skins. Grind the nuts in a food processor by pulsing the machine on and off to obtain a medium grind. Do not over-process. Set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, salt and cocoa powder. Set aside.

In a large bowl, with a hand mixer, cream butter and sugar together until light and fluffy. Add hazelnuts and mix to combine. Beat in egg and vanilla. Scrape down the sides of the bowl with a rubber spatula and mix again briefly.

With the mixer set on low speed, add the dry ingredients in 3 parts, scraping down the sides of the bowl after each addition. When the flour mixture is completely incorporated, form the dough into a ball and cover in plastic wrap. Refrigerate dough for 4 hours or overnight.

Remove dough from refrigerator and let sit at room temperature until soft. Form the dough into a disk and cut into quarters. Pat 2 of the quarters into the bottom of an ungreased 10-inch tart pan with a removable bottom. Pat the dough out to a ¼-inch thickness to within ½ inch of the outer edge of the pan.

Using another quarter of the dough, roll about 28 walnut-sized balls, about 1-inch diameter, between the floured palms of your hand. Place these balls around the edge of the tart pan.

Form the remainder of the dough into a rectangle and roll it between 2 sheets of wax paper to form a rectangle that is approximately 8 inches long by 4 inches wide and about ¼-inch thick. Place the tart pan and the rolled dough in the refrigerator for about 1 hour or until firm.

Spread the jam evenly over the bottom of the tart. Remove 1 sheet of the waxed paper from the chilled dough, and with a pizza or pastry cutter cut 6½-inch-wide strips of dough. Peel off the wax paper and place 3 of the strips over the jam in a lengthwise direction, spacing them out evenly and allowing any extra dough to drape over the sides. Place the other three strips on top, in a crosswise direction to create a lattice pattern. Do not attempt to weave the strips. Trim the strips just at the edges so that they meet the balls neatly.

Bake the tart for 60 to 70 minutes in a preheated 350'F oven until the jam bubbles and the dough begins to color. Cool for 15 minutes on a rack. Remove the tart ring and cool completely. Serves 8 to 10.

House Beautiful/March/94 Scanned & fixed by DP & GG

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