Linzertorte

Name: Linzertorte
Yield: Serves 10 to 12 (Makes one 11-inch tart)
Cuisine: Europe, Eastern European & German
Ingredients: 1 cup, unblanched hazelnuts, toasted and skinned (about 5 ounces/142 grams); 1/2 cup, blanched almonds (about 2 ounces/57 grams); 1/2 cup plus 2 tablespoons (4⅓ ounces), granulated sugar; 1/2 teaspoon, table salt; 1 teaspoon, grated lemon zest (from 1 lemon); 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces/213 grams); 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, ground allspice; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and chilled; 1 , large egg; 1 teaspoon, vanilla extract; 1 1/4 cups, raspberry preserves (13 1/2 ounces/383 grams); 1 tablespoon, lemon juice (from 1 lemon); 1 tablespoon, heavy cream; 1 1/2 teaspoons, turbinado sugar, or demerara (optional)

Desserts or Baked Goods
Europe
Eastern European & German
Fruits & Vegetables
Fruit
Fruit Desserts
Tarts
Holiday

Appears in Cook's Illustrated November/December 2005, America's Test Kitchen TV

What's the secret to making a perfect version of this Old World tart?

SERVES 10 to 12 (Makes one 11-inch tart)

TIME 2½ hours, plus 50 minutes freezing and 3 hours cooling

Why This Recipe Works

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