Apricot Linzer Tart
A true Linzer Torte is made with hazelnuts and red currant or raspberry jam. But why limit yourself to just one kind of tart, when there are so many delicious nuts and fruits to celebrate? The dough for this crust is more like a rich cookie than a classic pie dough, and is a snap to make in the food processor.
- 1 cup slivered almonds
- 1 cup unbleached flour, divided
- 1/2 cup white whole wheat flour
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/4 teaspoon salt
- 2 egg yolks
- 8 ounces unsalted butter, softened
- 1 teaspoon vanilla
- 10 ounces (about 1 cup) apricot preserves
- 11-inch tart pan or 11-inch spring-form pan
- Preheat the oven to 350⁰F. Spread the almonds on a sheet pan and toast for 10 minutes, until lightly golden. Transfer the almonds and 1/2 cup of the flour to a food processor and pulse on and off until finely ground and powdery. In a small bowl, mix the remaining flour, sugar, zest, baking powder, cinnamon, cloves and salt and add to the processor bowl; process to mix. Add the butter, egg yolks and vanilla and pulse on and off until a dough forms. Transfer the dough to a floured counter and divide into two even portions, then take a piece about the size of an egg from one portion and press it on the other one; this will ensure you have enough dough to make a larger disk for the bottom crust. Form each portion into a disk. Wrap separately in plastic wrap and chill completely, at least three hours.
- Preheat the oven to 350⁰F.
- Roll out the larger dough portion into a disk for the bottom crust; it should be 2 inches wider than the size of your pan. The dough is very soft and will break easily; if it does, just press it back together. Press into the pan and up the sides, pressing and forming it to go up about half an inch. Spread the preserves in the tart pan evenly. Roll out the smaller round of dough to about 10 inches across, and use a pastry wheel or knife to cut into 3/4 inch wide strips. Place 4 strips across the preserves, then 4 more at an angle, to create a lattice topping. Form any leftover dough into one long piece, rolling it like a snake on the counter until it's the length of the pan perimeter. Fit the piece around the rim of the pan, pressing with a fork to make a flat crust.
- Bake for about 40 minutes, or until the pastry is golden brown and firm.
- Let cool on a rack for 20 minutes before unmolding. Keeps for up to a week, covered, in the refrigerator.
340 calories, 25 g. fat, 145 mg. cholesterol, 70 mg. sodium, 70 g. carbohydrate, 25 g. fiber, 5 g. protein