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Raspberry Hazelnut Linzer Tart Serves 8 to 10 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 2 egg yolks Grated zest of 1 lemon Grated zest of 1 orange 2 1/2 cups all-purpose flour 1 cup finely ground hazelnuts 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup good-quality raspberry preserves To make dough, cream together butter and sugar until light and fluffy. Add eggs yolks, lemon zest, and orange zest. Beat until well-combined. In another bowl, mix together remaining ingredients, except raspberry preserves. Add dry mixture all at once to creamed mixture and mix briefly, until just combined. (This dough looks more like cookie dough than pastry.) Wrap in plastic and chill until firm, about 4 hours or overnight. Before rolling dough, preheat oven to 350 degrees F. Divide dough in half. On a generously floured board, briefly knead 1 piece of dough and flatten with the palm of your hand. Gently roll dough to 1/4-inch thickness and use to line a 9- or 10-inch tart pan with a removable bottom. Chill about 10 minutes. Meanwhile, roll second piece of dough to form a 12- x 4-inch rectangle. Using a sharp knife or pastry wheel, cut lengthwise strips, about 1/3-inch wide. Remove lined tart shell from refrigerator and spread evenly with raspberry preserves. To create a lattice pattern topping with pastry strips, first lay some strips in parallel lines, 1/2-inch apart. Press to edges of crust to seal. Then lay a second row of strips at a 45 degree angle to first. Press to crust to seal. (Save leftover dough for cookies.) Bake 45 minutes, until crust is golden brown and filling bubbly in center. Set aside to cool. |
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