Raspberry Linzertorte

Serve up a beautiful slice at your Shabbat table.

02/18/11
Editorial Assistant

One of my favorite things to do is flip through cookbooks. Especially ones with photos. And the first things I always flag are desserts I can make without having to leave the house. A recipe where every ingredient is already in my cupboard/fridge/secret snack hiding spot.

Sometimes I’m tempted to omit things from recipes for simplicity’s sake, or of course if I don’t have them in the kitchen, but I really think every component of this dish works wonderfully together. The tartness of the zest, the spice from the cloves and the rich buttery-ness of the ground nuts, are together greater than their sum.

If you’re having trouble pressing the dough in to the pan because it is too sticky, just spray your hands with a little cooking spray. My family always laughs at me when I do this, but it gets the job done!

Raspberry Linzertorte

¾ cup sugar
zest of one lemon
zest of one orange
1½ sticks (6 ounces/12 tablespoons) butter or margarine, softened
1 egg
1 egg yolk
1 teaspoon vanilla
1 1/3 cups flour
1 ounce ground hazelnuts (about 1/4 cup)*
1 1/2 ounces ground almonds (about 1/3 cup)*
1¼ teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon baking powder
¼ teaspoon salt
1 1/4 cups raspberry jam

Mix the zests and sugar together with your fingertips until moistened.

Let sit for 5 minutes.

Beat the butter and sugar together until light and fluffy.

Add in the egg, egg yolk and vanilla and beat until combined.

Add the flour, nuts, cinnamon, cloves, baking powder and salt and mix until combined.

Split the dough into two portions - one slightly bigger than the other.

Wrap the larger portion in plastic wrap and freeze for 20 to 30 minutes.

Leave the smaller section at room temperature and place into a piping bag.

Press the larger piece of dough into a 9-inch tart pan - covering the bottom and sides evenly. Return the pan to the freezer for 20 minutes.

Spread the jam evenly in the tart shell and pipe lines across the tart with the remaining dough.

Bake on 350 F for 40 to 45 minutes until nicely browned. Dust with confectioners’ sugar before serving.

*If you use whole nuts and grind them yourself in a food processor, add the flour in with the nuts before processing. This will help ensure that you don’t end up with nut butter instead.

Click here to read previous Nosh Pit columns. And be sure to visit Amy's 'Baking and Mistaking' blog for more baking ideas and adventures.

 

E-mail amy@jewishweek.org with any questions.

Last Update:

02/28/2011 - 14:59

Comments

Now this seems like a wonderful creation that can be good to make on a rainy day when you just don't feel like leaving the house.

Thank you so much for sharing this with us and I look forward to trying it!

Lani

Most Passover chocolate desserts fall short of the "Ahhhhs" one often receives from non-Passover chocolate desserts. For awhile I saw many recipes for chocolate desserts made with ground almonds, but most were too dry. I'd like to see a lava cake type Passover dessert. How do we know if manna was, in fact, chocolate-flavored? I think we should cover the bases by making certain a dark chocolate dessert is represented every year.

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.

Add comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.