When I first made it, I was surprised at how short it was. I thought that the 1 cup of raspberry filling could not be nearly enough, although it was perfect. I made this in a 10-inch springform pan. The next time I make this, I may seek out a slightly smaller pan or add just a smidge more filling.
The crust is outstanding, though. I think that it might stand on its own as a great shortbread, or as the base for a thumbprint cookie.
For the dough:
For the filling:
- ¾ cup blanched, sliced almonds
- 1 ¾ cups all-purpose flour, sifted
- ½ cup confectioners' sugar, sifted
- ¼ t cinnamon
- 1/8 t ground cloves
- 1/8 t salt
- 9 T unsalted butter, cold
- 1 large egg, cold
- ½ t vanilla extract
- ¼ t almond extract (optional)
For the topping:
- 1 cup raspberry preserves
- 1 large egg
- pinch of salt
- confectioner's sugar for dusting
- Grind the blanched almonds very well in a food processor. In a large bowl, combine the almonds, flour, sugar, cinnamon, cloves and salt. Mix well.
- Cut the butter into 1/2-inch chunks and add them to the dry mixture. Mix on low speed until the mixture looks like coarse bread crumbs. Add the egg and extracts, then mix until the dough starts to form.
- Turn the dough out onto a lightly-floured surface and gently knead until it comes together into a ball. Be careful not to overknead.
- Divide the dough into two pieces, one twice as large as the other, and shape into balls, and then flatten them into disks. Wrap each disc tightly in plastic wrap, put in separate plastic bags and refrigerate for several hours or overnight.
- When you're ready to assemble the Linzertorte, pre-heat the oven to 375 degrees. Lightly butter a 9-inch tart pan with a removable bottom.
- On a lightly-floured surface, roll the larger disk of dough into a 12-inch circle, about 1/4 inch thick. Pat the dough into the tart pan, gently pressing it into the corners and sides. Do not stretch it, just press and pat gently. If the dough becomes too soft or oily, freeze it for a few minutes.
- Spread the raspberry preserves evenly over the bottom of the tart shell. Refrigerate while making the lattice top.
- Roll the remaining disk into a 10-inch circle, about 1/4 inch thick. Use a knife or a pizza or pastry cutter to cut the dough into ten strips, about 3/4 inch wide.
- Remove the tart from the refrigerator and carefully lay five strips evenly spaced about 3/4 inches apart across the tart. Lightly press the ends of each strip into the edges of the crust. Lay the remaining strips above and perpendicular to the first strips, pressing the ends into the edge of the tart.
- Chill for at least 15 minutes before baking.
- Whisk the egg with a pinch of salt. Brush the egg over the lattice and crust, then bake for 30 to 40 minutes or until the filling bubbles and the pastry turns golden brown.
- Cool completely on a rack before unmolding and serving.
- You can re-heat it if you like. Dust the top with additional confectioner's sugar and then serve.
- Store, covered, in the refrigerator for up to a week.