Martha Stewart'S Linzer Tart With Lingonberry (Or Raspberry) Jam

1. 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. 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. 3

   In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.

4. 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. 5

   Using a rubber spatula, spread jam evenly over bottom of crust.

6. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.