Scarlet Linzer Torte
One 9” Torte
1 ½ cups slivered almonds, toasted with a pinch of salt and cooled
1 1/3 cups all-purpose flour
2 tsp ground ginger
½ tsp fine sea salt
½ tsp freshly ground black pepper
2/3 cup granulated sugar
4 ounces (one stick) unsalted butter, cold, cut into small cubes
1 large egg
1 tsp vanilla paste
1 cup of your best scarlet jam (raspberry, strawberry, or rhubarb)
2 dozen fresh raspberries
Sanding sugar to sprinkle on the torte (pre-bake)
1) Toast the almond slivers with a pinch of salt and set aside to cool.
2) In a food processor, add the flour, ground ginger, salt and pepper and pulse to combine. Add the toasted almonds and pulse until the nuts are coarsely ground into the flour mix. Empty the dry mix into a large glass bowl.
3) Reset the food processor (no need to wash) and add the sugar and cubed chilled butter. Pulse a few times to mix and then add the egg and vanilla. Pulse again a few times to mix and then scrape the contents over the dry mix. Squeeze the dough together with your hands and then divide the dough in half. Press each half into a 7-8” disk between two pieces of parchment paper. Chill the disks for at least 30 minutes.
4) Preheat your oven to 375 degrees.
5) Remove one disk from the refrigerator, lightly dust with flour and roll into a 9-10” circle to fit in and up the sides of your tart pan. Trim the edges and place the pan in the refrigerator while you roll the second circle into an 8” circle. Cut the second circle into thin strips. Retrieve the pan and spread the jam evenly within the crust. Place the raspberries on top of the jam. Place half the strips over the jam/berries and then turn the pan and place the remaining strips. Trim the edges of the torte. Sprinkle the top with granulated or sanding sugar and bake the torte for 45 minutes, rotating after 30 minutes.
6) Cool the torte on a wire rack for one hour before removing it from the tan pan.
7) DON’T YOU DARE THROUGH OUT ANY EXTRA DOUGH! Roll it out and cut out small cookies and place them on a parchment-lined cookie sheet. Chill the cookies while the torte bakes, sprinkle them with granulated sugar, and then bake them for 9-10 minutes, rotating halfway through.
