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1
Preheat the oven to 350F (175C).
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2
Butter the bottom of a 9-inch (23-cm) springform pan.
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3
In a food processor fitted with the metal blade, pulse the flour, peanuts, sugar, baking powder, cinnamon, and salt until the peanuts are coarsely ground, but still slightly chunky.
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4
Add the butter pieces and continue to pulse until the mixture resembles coarse cornmeal.
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5
Add the egg and egg yolk and process until the dough comes together in a ball.
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6
Transfer two-thirds of the dough to the prepared springform pan.
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7
Using your hands, press the dough evenly into the bottom and about 1 1/2 inches (4 cm) up the sides of the pan.
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8
(If the dough is very sticky, lightly dampen your hands with water to help prevent the dough from sticking to them.)
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9
Spread the grape jelly evenly over the dough.
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10
Lightly flour a work surface.
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11
Divide the remaining dough into 4 pieces and use your hands to roll each piece into a rope about 16 inches (40 cm) long.
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12
Cut the ropes into lengths to span the surface of the tart and arrange them on the jam filling, spacing them about 1 inch (3 cm) apart.
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13
Pinch off the ends of the ropes where they meet the sides of the pan.
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14
(Dough scraps can be rerolled into more ropes.)
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15
Arrange a second set of ropes on the tart, positioning them diagonally across the first ones, to create a lattice top.
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16
(Its not necessary to be too fussy or exact when forming the lattice; the dough will spread quite a lot during baking and flaws will disappear.)
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17
Bake the linzertorte until the pastry is deep golden brown, about 40 minutes.
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18
Let cool completely.
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19
Run a knife around the sides of the linzertorte to help loosen it from the pan.
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20
Release the sides of the springform pan.
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21
Linzertorte is actually better the second day and can be stored at room temperature for up to 1 week wrapped well in plastic wrap.
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22
Substitute any kind of jam or jelly that you like.
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23
For those avoiding peanuts, almonds and hazelnuts are good substitutes in the crust.
