Linzertorte

Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, fine-tuned this recipe for Maria von Trapp.

Linzertorte
Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, fine-tuned this recipe for Maria von Trapp.
Yield: makes One 9" Tart

Ingredients

  • 1 12 cups flour
  • 14 tsp. ground cinnamon
  • 14 tsp. ground nutmeg
  • 14 tsp. ground cloves
  • 34 cup finely ground walnuts
  • 12 Tbsp. unsalted butter, softened
  • 34 cup sugar
  • 1 egg
  • 13 cup red currant jelly
  • 13 cup raspberry jam
  • 2 Tbsp. sliced almonds
  • Confectioners' sugar

Instructions

  1. Combine flour, cinnamon, nutmeg, cloves, and walnuts in a bowl. Mix well and set aside.
  2. Beat butter with an electric mixer on medium speed. Gradually add sugar and beat until mixture is fluffy. Beat in egg, reduce speed, and add flour mixture, mixing until just combined (dough will be soft and sticky).
  3. Preheat oven to 375¡Æ. Butter and flour a 9'' tart pan with a removable bottom. Flour your hands and press half the dough into the bottom of the pan. Press half of the remaining dough into the sides of pan. Form remaining dough into 6 balls; set aside.
  4. Combine jelly and jam in a bowl; mix well and spoon into crust. With floured hands, roll out remaining balls of dough on a lightly floured surface until each is 9'' long. Crisscross strips of dough over filling (three strips each way), pinch side and top crusts together, and sprinkle with almonds. Bake until crust is golden, 30 minutes. Cool, remove from pan, and dust with sugar.