My friend Amy mentioned making Linzer cookies during her holiday baking, and that reminded me of an old favorite recipe that I haven't made in a while: chocolate linzer tart.
Years ago, I used to have annual chocolate parties which involved myriad chocolate desserts served to an all-female crowd. At first I made everything myself, but then I realized that I could share some of the back-breaking work by having my guests supply favorite chocolate dishes. Despite the many new varieties of fabulous cocoa-laden desserts that arrived each year, it didn't feel right unless I made this tart.
It's been about fifteen years since I first made this, so I have no idea where the recipe came from originally. I hope you enjoy it as much as I do.
Chocolate Linzer Tart
1 1/2 cups ground blanched almonds
1 1/3 cups chocolate Teddy Grahams, pulsed in the food processor until they are fine crumbs
1 cup sifted all-purpose flour
3/4 cups granulated sugar
1/4 t ground cinnamon
2 T cocoa powder
2 sticks unsalted butter, cut into bits
1 whole egg
1 jar Polaner All-Fruit seedless raspberry jam
1/4 cup sliced almonds
Place ground almonds, cookie crumbs, flour, sugar, cinnamon and cocoa into a large bowl and mix well. Distribute the butter over the mixture and add the egg. Work the dough with your fingertips, rubbing in the butter and making a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Lightly butter a 9" tart pan with removable bottom. Pat about 3/4 of the dough into the bottom of the pans, forming a bottom crust.
Spread the jam thickly over the crust but not quite to the edges.
Roll pieces of the remaining dough into strips and arrange on jam in a lattice pattern. Sprinkle on the chopped almonds.
Bake for 35 minutes. Let the pastry cool in the pan before cutting into thin wedges.
Serves 12 - 15