Martha Stewart's Linzer Tart With Lingonberry (or Raspberry) Jam

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 3 ounces bittersweet chocolate, chilled
• 3/4 cup granulated sugar
• 5 ounces about 1 cup whole unblanched almonds
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 9 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 1/2 tablespoons fresh lemon juice
• 1 cup lingonberry jam or 1 cup raspberry jam
• confectioners' sugar, for dusting

Recipe

• 1 heat oven to 350 degrees. break chocolate into small pieces. in the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
• 2 add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. add butter, pulsing until mixture resembles coarse meal. transfer to a bowl.
• 3 in a small bowl, combine egg and lemon juice. add to flour mixture, stirring with a fork until mixture comes together.
• 4 place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet. press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust. crust should be thicker on the edges, coming to a height of 1 inch on the ring.
• 5 using a rubber spatula, spread jam evenly over bottom of crust.
• 6 divide remaining dough into quarters. flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
• 7 bake tart until golden brown around the edges, about 50 minutes. let cool to room temperature. chill and dust lightly with confectioner's sugar before serving.