| Blackberry filling: |
| • | 2 cups The Perfect Purée Blackberry Puree, thawed |
| • | 1 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 1/2 cup sugar |
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| Method: |
| 1. | Mix together all above ingredients in a saucepot. |
| 2. | Bring to a boil and skim surface as needed |
| 3. | Cool and hold at room temperature. |
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| Linzer dough: |
| • | 6 oz. butter, cut into pieces |
| • | 1/4 cup granulated sugar |
| • | 3 egg yolks |
| • | 3/4 cup slivered almonds |
| • | 2 1/2 cups all purpose flour |
| • | 1 tsp. vanilla |
| • | 1/4 tsp. cinnamon |
| • | 1/4 tsp. salt |
| • | 1 10 -11″ tart pan |
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| Method: |
| 1. | In a food processor put the flour, sugar, slivered almonds, cinnamon and salt. |
| 2. | Process until the almonds are ground as fine as the flour. |
| 3. | Add in the butter, eggs and the vanilla. Pulse until the mixture just begins to hold together. |
| 4. | Turn the dough out onto a table and blend together with your hands until the dough is thoroughly mixed. |
| 5. | Preheat oven to 350° F. |
| 6. | Place 2/3 of the dough onto a floured table and roll out to 1/4″. |
| 7. | Place the dough onto the tart shell, press to the border of the dough so that it extends slightly above the rim. |
| 8. | Pour the Blackberry mixture into the tart pan. |
| 9. | Roll out the remaining dough into 10 ropes about the thickness of a pencil. |
| 10. | Place 5 of the ropes evenly across the top of the tart. |
| 11. | Then, arrange the remaining five dough ropes going in the opposite direction across the top of the tart. |
| 12. | Fold the extended border of the dough back over on top of the end of the ropes. |
| 13. | Place on a sheet tray and bake in a 350° F oven for 30 minutes or until dough is golden brown. |
| 14. | Remove from oven and immediately sprinkle with confectionery sugar. |
| 15. | Cool, and serve at room temperature. |
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