Almond Jam Tart (Linzer Torte)
Makes one 9-inch tart
Adapted from my mother, Mary Etue Auld, who originally found it in a 1977 issue of Sunset Magazine via The Kinfolk Table
1 3/4 cups (218 grams) flour
1 3/4 cups (145 grams) almond flour*
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) butter, softened
2/3 cup (135 grams) sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 egg
12 ounces (340 grams) best-quality jam (our family always goes the raspberry route)
a handful of sliced almonds and coarse sugar, for finishing
Preheat the oven to 350. Butter a 9-inch tart pan with removable bottom. In a medium bowl whisk together the flour, almond flour, baking powder and salt. Set both aside.
Cream together butter and sugar in a large bowl until light and fluffy. Add the extracts and egg and beat until smooth. Slowly add the dry ingredients, in several additions, mixing well to combine. It may begin to look crumbly but keep mixing until the flour is fully incorporated.
Press two-thirds of the dough into the bottom and up the sides of the prepared tart pan. Use an offset spatula to spread the jam evenly onto the crust. Roll the remaining dough into a cylinder about 9-inches long and slice into rounds about 1/4- to 1/2-inch thick. Starting from the edge of the tart and working towards the center place the rounds (making sure they are just touching) over the jam filling. Sprinkle with sliced almonds and coarse sugar. Bake for 35-45 minutes or until the jam filling is bubbling and the edges of the tart are lightly browned.
Let the tart cool completely before serving. Bonus! This dessert gets even better after a day which is just one of the many reasons why it perfect for holiday entertaining. Another reason: It is perfect as a breakfast dessert. The fully-cooled tart can be covered and stored at room temperature for a day or two. Dust with a sprinkling of powdered sugar just before serving.
*Almond flour is also sold as almond meal.
