A; (12-ounce) jar
; (about 1 cup)
; seedless raspberry
; jam
1 3/4 Sticks unsalted butter;
-softened (14
; tablespoons)
1/2 c Granulated sugar
3 lg Egg yolks
1 ts Cinnamon
1 ts Freshly grated lemon zest
1/2 ts Salt
2 c All-purpose flour
1 1/2 c Hazelnuts; toasted and
-skinned
; and ground fine in
; a food processor
3 oz Semisweet chocolate; (not
-unsweetened),
; ground fine in a
; food processor
Confectioners’ sugar for
-dusting the
; torte
Whipped cream as an
-accompaniment
In a small saucepan boil the jam, stirring, for 3 minutes and let it
cool. In a bowl with an electric mixer cream the butter with the
granulated sugar until the mixture is light and fluffy, beat in the
egg yolks, the cinnamon, the zest, and the salt, and beat the mixture
until it is smooth. Add the flour and beat the dough until it is just
combined. Beat in the hazelnuts and the chocolate.
Preheat the oven to 375F. Press lightly more than half the dough onto
the bottom and up the side of an 11-inch tart pan with a removable
fluted rim. Roll out the remaining dough between 2 sheets of wax
paper into a round slightly thicker than 1/8 inch and freeze the
round in the paper on a baking sheet for 15 minutes. Spread the jam
evenly on the tart shell to within 1/4 inch of the edge. Remove the
top sheet of wax paper from the round of dough, with a pastry wheel
or sharp knife cut the round into 1/2-inch-wide strips, and, using a
long metal spatula, arrange the strips in a lattice pattern over the
jam. Trim the ends of the strips at the edge of the pan and with the
remaining dough press a 1/4-inch-thick rim over the ends of the
strips. Bake the Linzertorte in the middle of the oven for 25 to 30
minutes, or until it is browned lightly, and let it cool in the pan
on a rack. The Linzertorte may be made 3 days in advance and kept
covered loosely and chilled. Remove the rim of the pan, dust the edge
of the Linzertorte with the confectioners’ sugar, and serve the
Linzertorte with the whipped cream.
Yields
1 servings