LINZER TART WITH LINGONBERRY JAM

Linzer Tart with Lingonberry Jam image

Yield Makes one 9-inch tart

Number Of Ingredients 13

For the Crust
3 ounces cold bittersweet chocolate (preferably 61 percent cacao)
3/4 cup granulated sugar
1 cup (5 ounces) whole raw almonds
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into small pieces
1 large egg
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
Confectioners' sugar, for dusting
For the Filling
1 cup lingonberry jam or seedless raspberry jam

Steps:

Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.
Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
Using a flexible spatula, spread jam evenly over bottom of shell.
Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners' sugar before serving.