TRIPLE BERRY LINZER TART

Triple Berry Linzer Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 16

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3/4 cup(s) unsalted butter, softened
1/3 cup(s) sugar
2 - egg yolks
1 tablespoon(s) grated orange peel
1 1/2 teaspoon(s) grated lemon peel
2 cup(s) all-purpose flour
1/4 cup(s) ground hazelnuts or blanched almonds
1/4 cup(s) ground pecans
1/4 cup(s) ground walnuts
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground cloves
1 1/3 cup(s) triple berry preserves
1 tablespoon(s) lemon juice
- confectioners' sugar, optional

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus peels; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened. Divide dough in half and flatten each into a thick rectangle. Wrap in plastic wrap and chill until firm, at least 2 hours or overnight.
Press one portion of dough onto the bottom and up the sides of a lightly greased 14-in. x 4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes. Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges.
Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired.