Fall Linzer Tart

from Food and Wine

I have never made this recipe but planned to a number of times. I can still remember the taste from years ago when mom made it for the first time.

This is a double-crusted tart filled with a jam-like filling.

TO MAKE THE CRUSTS

Combine in a medium bowl:

3 hard-cooked egg yolks, which have been pressed through a seive; 1/2 cup whole almonds (3 ounces), which have been blanched and skinned, and then ground in a food processor with 1 tablespoon of sugar until fine; 1 tablespoon cinnamon;1 teaspoon freshly grated nutmeg; and, 1/2 teaspoon ground cloves.

Beat 3 sticks of cold butter, cut into tablespoons, and 3 tablespoons finely grated lemon zest (from 4 large lemons) in a large bowl at high speed until light in color, fluffy and soft peaks form (about 10 minutes).

Beat in egg yolk-almond mixture, 1 cup of sugar, and 2 teaspoons almond extract until well-blended.

Mix in 1 1/2 cups flour by hand until a dough forms.

Divide the dough in half and shape into two 6-inch disks. Wrap tightly and refrigerate until well chilled, at least 2 hours or overnight.

TO MAKE THE FILLING

In a heavy, medium, nonreactive saucepan, combine: 1/2 cup of sugar with 1/3 cup of water and bring to a boil over moderately high heat.

Boil the mixture just until the sugar dissolves, about 30 seconds. Stir in 1 teaspoon finely grated orange zest, 2 cinnamon sticks, a pinch of freshly ground pepper, 1/2 teaspoon nutmeg and a pinch of ground cloves. Increase the heat to high and boil until the mixture is thick and syrupy and turns a light caramel color, about 3 minutes.

To the saucepan, add 1 bag (12 ounces) of fresh cranberries and stir to coat with the syrup. Cook until some of the berries begin to pop, about 2 minutes. Stir in 3/4 cup freshly squeezed orange juice and 2 tablespoons of sugar. Reduce the heat to moderate and cook, stirring occasionally, until most of the cranberries have popped and the mixture is thick and jam-like, about 10 minutes. Remove from the heat and set aside to cool to room temperature.

When mixture is cool, grease an 11-by-1-inch fluted tart with a removable bottom or an 11-inch ring with 1 teaspoon butter. Roll each disk of chilled dough into a 13-inch circle (about 1/8 inch thick) between 2 sheets of parchment paper--the dough is very difficult to handle. After each is rolled, transfer to a cookie sheet and refrigerate until firm enough to handle, atleast 10 minutes.

When ready to assemble, peel off the top layer of parchment, invert the dough into the prepared tart pan, then peel off the remaining piece of parchment and carefully pat the dough into the pan. Trim the excess dough from the rim. Refrigerate the dough again until well chilled, at least 30 minutes.

ASSEMBLING THE TART

Remove the cinnamon sticks from the cranberry mixture and stir in the preserves (it is best to use seedless-preserves). Remove the tart shell from the refrigerator and spoon the filling into the shell, spreading it evenly over the bottom.

Peel off the top layer of wax paper from remaining peice of chilled dough. Invert the dough over the filling and peel off the other layer of parchement paper. Crimp to seal the edges and trim off any excess dough even with the rim.

With a small sharp knife, cut out about eight 1 1/2 inch diamonds from the top crust. Mist or brush the top crust lightly with water and sprinkle 1 tablespoon sugar on top. Bake for about 55 minutes, until well browned. Transfer to a rack to cool slightly before unmolding and serving.