Linzertorte with Cherry-Orange Filing

By ezunich

Ingredients

• 2 cups flour
• 1 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1 tsp cinnamon
• 3/4 tsp salt, divided
• 1/4 tsp ground cloves
• 2 sticks unsalted butter, diced
• 1/4 cup almond paste
• 1 egg
• 1 jar cherry jelly (12 oz)
• 1 tsp minced orange zest
• sifted powdered sugar

Preparation

Step 1

Pulse flour, almonds, sugar, cinnamon, 1/2 tsp salt and cloves in a food processor until almonds are finely ground. Add butter, almond paste, and egg; pulse until mixture forms a ball. Divide dough into two equal balls; roll each between two sheets of parchment paper until dough is 1/4 inch thick. Refrigerate filled dough at least 30 minutes or up to 24 hours. Preheat oven to 350°. Position one dough round in a 9 inch tart pan, trim and discard excess from edge of pan. Place tart pan on a baking sheet. Bake crust 15 minutes, then let cool in tart pan on a rack to room temperature. Keep remaining dough round in the refrigerator until ready to assemble lattice top crust. For filling, whisk together jelly, zest and remaining 1/4 tsp salt in a small bowl. Spread filling over bottom of cooled crust. Using a fluted pastry wheel, cut 3/4 - 1 inch wide strips from remaining dough round. Weave strips to form a lattice top over the cherry filing. Press ends of lattice strips into side crust. Use the back of a paring knife to trim away and discard extra dough. Brake linzertorte until crust begins to turn golden brown, about 35 minutes. Let torte cool intact pan to room temperature. To serve, dust with powdered sugar. Remove outside edge of tart pan.