Linzer Tart with Lingonberry Jam

1. 1

   Preheat oven to 350F.

2. 2

   Make the crust: Break chocolate into pieces.

3. 3

   In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.

4. 4

   Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine.

5. 5

   Add butter, pulsing until mixture resembles coarse meal.

6. 6

   Transfer to a bowl.

7. 7

   In a small bowl, combine egg and lemon juice.

8. 8

   Add to flour mixture, stirring with a fork until mixture comes together.

9. 9

   Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet.

10. 10

    Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell.

11. 11

    Shell should be thicker on the edge, reaching a height of 1 inch on the ring.

12. 12

    Using a flexible spatula, spread jam evenly over bottom of shell.

13. 13

    Divide remaining dough into quarters.

14. 14

    Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter.

15. 15

    Flatten slightly.

16. 16

    Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.

17. 17

    Bake tart until slightly golden brown around edges, about 50 minutes.

18. 18

    Transfer to a wire rack and let cool to room temperature.

19. 19

    Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners sugar before serving.

* Per serving · 4 servings · Values may vary.