In this terrific New England-inspired twist on the classic Linzer Torte, a buttery hazelnut crust is the delicious base for cranberry-apple filling, topped with lattice strips of hazelnut crust. Enjoy it warm with a scoop of ginger gelato or vanilla ice cream.
Cranberry Apple Linzer Tart
10 - 12 servings
Linzer dough - (for bottom crust and lattice top)
| 12 oz. (3 sticks) | Butter |
| 3/4-cup | Sugar |
| 2 | Egg yolks |
| 3 cups | Cake flour, sifted |
| 1/2 tsp. | Baking powder |
| 6 oz. (1 1/2 cups) | Hazelnuts, toasted and chopped |
- Cream butter and sugar until well blended.
- Add egg yolks and mix just until incorporated.
- Combine sifted cake flour, baking powder and hazelnuts and add to above mixing just until incorporated; form into a ball and wrap with plastic wrap.
- Refrigerate at least 1/2 hour to rest the dough before rolling into a 10" fluted tart pan.
Cranberry - apple filling
| 8 oz. | Cranberries, fresh or frozen |
| 2 | Granny Smith apples cut into small cubes |
| 1 1/2 tsp. | Orange zest (zest peel of 1 orange with fine grater, then juice orange) |
| 1/2 cup | Orange juice |
| 1 cups | Sugar |
| 1/2 tsp. | Cinnamon |
| 1/4 tsp. | Nutmeg |
| 1/8 tsp. | Cloves |
| 1 TBSP | Cornstarch |
In a 2-quart sauce pan, over medium heat, bring to a simmer cranberries, apple cubes, orange zest and juice. Reduce heat if necessary and cook at a simmer stirring occasionally until cranberries are soft and begin to bloat, about 5 - 10 minutes
Combine remaining ingredients in a separate bowl. When cranberries are soft, add the remaining ingredients into the cranberry - apple mixture, stirring to prevent sugar from scorching on the bottom of pan. Cook another 4 minutes. Remove from heat.
Prepare crust by rolling to 1/4" thick and line a 10” fluted tart pan, wrap and refrigerate remaining dough to roll for lattice top after filling. Par bake crust for 20-25 minutes in a 350-degree oven, (sides of crust should be light golden brown when done) by lining inside of tart shell with wax or parchment paper, and inside of paper placing dry beans or baking weights. Once crust is par baked, remove beans/weights and paper and fill with cranberry - apple filling
Roll out remaining Linzer dough to 1/4" and cut into strips long enough to extend slightly pass the width of the tart pan. Place on top of the filling in a criss-cross design; trim edges.
Place in 375-degree oven for 40 - 45 minutes until top lattice is golden brown and you can see the filling is beginning to bubble. Remove from oven and place on a wire rack to cool for one hour.
Dust top with powdered sugar, cut into 10-12 servings. Enjoy warm with a scoop of ginger gelato or vanilla ice cream.