Cranberry-orange linzer tart
12 oz, packaged, or frozen variety
Fresh orange juice
Reduced sugar raspberry jam
¼ cup(s), seedless variety
1 fl oz, or 1 teaspoon orange extract
1 Tbsp, fresh, minced
¼ cup(s), sliced, sliced
1 Tbsp, grated (about 2 lemons)
2 Tbsp, cold, cut into pieces
5 Tbsp, ice cold
- Preheat the oven to 400°F.
- To make the filling, combine the cranberries, sugar, orange juice, fruit spread, liqueur, and ginger in a medium saucepan and set over medium-high heat; bring to a boil. Cook, stirring occasionally, until the liquid is almost evaporated and the mixture is thick, about 15 minutes. Remove the saucepan from the heat and let cool slightly.
- Meanwhile, to make the pastry dough, put the flour, almonds, 3 tablespoons of the sugar, the lemon zest, cinnamon, allspice, and salt in a food processor; pulse until blended. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Pour the water through the feed tube, pulsing just until a dough forms. Shape the dough into 2 disks, one slightly larger than the other. On a lightly floured surface, roll out the larger disk into a 12-inch round; ease into a 9-inch removable bottom tart pan, pressing the dough against the side of the pan. Trim the dough edge, leaving a 1⁄2-inch overhang; crimp the edge. Roll out the remaining disk of dough to a 7 x 9 1⁄2-inch rectangle. Cut lengthwise into 1⁄2-inch-wide strips.
- Spread the cranberry mixture evenly in the tart shell. Place half of the dough strips on top of the filling. Place the remaining strips on top, at a right angle to the first set of strips, to form a crisscross pattern, weaving them, if desired. Trim all the strips and press them against the inside of the shell.
- Brush the pastry strips and rim with the milk and sprinkle with the remaining 1 tablespoon of sugar. Bake until the crust is golden brown and the filling is slightly bubbly, 35 – 40 minutes. Let cool completely on a rack. Yields 1/12 of tart per serving.