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Cranberry Linzertorte

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

1  c  Flour
6  tb  Sugar
1  pn  Ground cloves
1/2  ts  Ground cinnamon
3 1/2  oz  Sliced almonds, toasted
    -finely chopped
1    Egg yolk, cooked, finely
2    Egg yolks, raw
1  t  Vanilla extract
1/4  ts  Almond extract
6  oz  Sweet butter, soft
1/2  ts  Lemon zest, chopped
    -----cranberry filling-----
5  c  Cranberries
1  c  Sugar
1  tb  Orange zest, chopped
3  tb  Water

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 until smooth. 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.

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