Pies & Pastries
Sliced almonds, toasted
Egg yolk, cooked,
Egg yolks, raw
Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4
Combine the flour, sugar, cloves, cinnamon, chopped almonds, and the
cooked egg yolk in the bowl of an electric mixer. With the paddle
attachment beat in the raw egg yolks on medium speed. Stir in the
vanilla and almond extracts. Add the butter and lemon zest and mix
Reserve 1/3 of the dough for the lattice. Press the remaining dough
into the sides and bottom of a 9-inch tart shell. It should be
1/4-inch thick. Divide the reserved lattice dough into 8 equal
portions. By hand, roll each piece into a 9-inch strip the width of a
pencil. Refrigerate the tart shell and the lattice for at least 1
hour until firm.
To make the cranberry filling: Combine the cranberries, sugar, orange
zest, and water in a nonaluminum pot. Cook over medium heat, stirring
occasionally, for about 15 minutes, until the cranberries are soft.
Cool to room temperature.
Preheat the oven to 350 F.
Fill the tart shell with the cooled cranberry filling and arrange the
lattice on top in a crosshatch pattern. Trim the edges of the lattice
so they do not hang over the edge of the tart.
Bake the linzertorte for 30 to 35 minutes, until the shell and
lattice are golden brown and the filling is bubbly.
Serve the linzertorte at room temperature.