The crunchy, crumbly crust of this lovely linzer tart is sweet and nutty and full of yummy almond flavor. You can fill this tart with just about any kind of jam, so feel free to play around with different jam flavors. I've had great success using both blackberry jam and rhubarb jam, and I have a feeling that strawberry jam or raspberry jam would also work well.
This recipe is adapted from the cranberry linzer tart recipes posted over at Orangette:
1 1/2 c (195 g) all-purpose flour
1 1/2 c (144 g) ground almonds
3/4 c sugar
1/8 tsp salt
6 tbsp cold butter (cut into small pieces)
1 tbsp water
1 tsp almond extract
1 c jam (any flavor)
1. Place a rack in the lower 1/3rd of your oven and preheat it to 400°.
2. In a large bowl, whisk together the flour, ground almonds, sugar, and salt. Using your fingertips, rub the butter into the flour mixture until it resembles a course meal and no pieces of butter larger than a pea remain.
3. In a small bowl, whisk together the egg, water, and almond extract until everything is well combined. Gently stir this egg mixture into the flour mixture until a dough forms. If you find that the dough is too dry to work with, gently mix in another teaspoon or two of water.
4. Take approximately 2/3rds of the dough and press it into the bottom and along the sides of a 9-inch removable-bottom tart pan. Evenly spread the jam on top of this bottom crust.
5. Take the remaining 1/3rd of the crust dough and roll it out to a 1/4 inch thickness. Cut strips from the rolled dough and place them in a lattice pattern on top of the jam.
6. Place the tart pan on a baking sheet and place the baking sheet in the oven. Bake the tart for 30-40 minutes, or until the crust is golden brown and the jam is bubbly. Allow the tart to cool completely before removing it from the tart pan.
- Instead of making a single 9-inch tart, you can use this recipe to make four 4-inch mini tarts! Just divide the crust and jam evenly among four mini tarts pans and reduce the baking time by 5 minutes.