Blackberry Linzer Tart

Yield: 1 -10” torte

Blackberry filling:
    • 2 cups The Perfect Purée Blackberry Puree,  thawed
    • 1 tsp. The Perfect Purée Lemon Zest,  thawed
    • 1/2 cup sugar
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.
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
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.