Friday, January 08, 2016

Flashback Friday - Chocolate Linzer Tart

I love this tart.


This post was originally published on March 11, 2007.
Chocolate Linzer Tart

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

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