Martha Stewarts Linzer Tart With Lingonberry Or Raspberry Jam Recipes

EASY LINZERTORTE

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine flour, almonds, cinnamon, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until the mixture comes together to form a dough.
• Turn out dough onto a lightly floured work surface. Remove one-third dough, and set aside. Roll out remaining dough to 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Using a paring knife, trim the dough flush with edges of pan, and patch any holes or tears with extra dough.
• Roll out reserved dough into a rectangle at least 13 inches long and 1/8 inch thick. Cut lengthwise into 1/2-inch-wide strips. Transfer to a baking sheet; refrigerate, along with shell in pan, 30 minutes.
• Over medium heat, melt the raspberry jam in a small saucepan, stirring occasionally until smooth. Remove from heat, strain through a fine sieve, and let the jam cool slightly.
• Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Trim the excess dough, and press ends into edge of shell to adhere. Bake until pastry is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Dust top with confectioners' sugar, and serve.

LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
• In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
• Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
• Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
• Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM

Steps:

• Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
• Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
• Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
• Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

LINZERTORTE

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
• In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
• Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
• Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.

MARTHA STEWART'S LINZER TART WITH LINGONBERRY (OR RASPBERRY) JAM

Steps:

• 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.
• Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• 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.
• Using a rubber spatula, spread jam evenly over bottom of crust.
• 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.
• 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.

LINZER TARTS

Steps:

• Cream butter, add sugar, eggs, and vanilla.
• Add dry ingredients and blend thoroughly.
• Chill for about 1/2 an hour.
• Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
• Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
• Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
• Spread preserves on whole cookies (bottoms), and top with cutouts.
• Sprinkle with confectioner's sugar until covered.

LINZER SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.
• Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into 2 flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 350 degrees. Have ready 2 baking sheets lined with Silpats (French baking mats; see sources) or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut.
• Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.
• Lightly sift confectioners' sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.

RASPBERRY JAM

Steps:

• Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
• Combine all ingredients in a medium saucepan and bring to a boil over high heat. Cook, stirring and skimming foam from surface, until mixture reaches 221 degrees on a candy thermometer, 5 to 10 minutes. To test, remove mixture from heat. Pour a small amount of jam on a cold plate and transfer to freezer, for 2 to 3 minutes. If mixture gels, it is ready to fill. If not, return to heat and retest.
• Fit a jar with a wide-mouth funnel. Ladle jam mixture into jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten. At this point, jam may be kept refrigerated, up to 1 month.
• To store jars at room temperature for up to one year, reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for up to one year. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

LINZER TART WITH LINGONBERRY JAM

Steps:

• Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.
• Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.
• Using a flexible spatula, spread jam evenly over bottom of shell.
• Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.
• Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners' sugar before serving.

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

LINZER TART WITH LINGONBERRY JAM

Steps:

• Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food processor, combine chocolate, sugar, and almonds, and pulse until finely ground, about 45 seconds.
• Add flour, cinnamon, and salt, pulsing three or four times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
• In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.
• 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.
• Using a rubber spatula, spread jam evenly over bottom of crust.
• 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.
• Bake tart until slightly golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill, and dust lightly with confectioners' sugar before serving.