End the meal on a beautiful note when you serve this gluten-free Linzer Tart at Passover this year. A flaky crust full of nuts and sweet fruity filling gives you the best of all worlds. The recipe comes from The New Passover Menu, Paula Shoyer's new cookbook that is all about the celebration of freedom. Her innovative recipes also celebrate culinary freedom, that honor the holiday's dietary rules and heritage with recipes that are simply delicious.
This recipe may be the reason you buy a rolling pin for Passover, which you can also use for the shortbread cookies or the pear tart (two other recipes featured in the book we love). In a pinch, a wine bottle works very well. You can make this dessert with any flavor jam you like. Sometimes I spread a red jam on half the crust and apricot jam on the other half. I use a pastry cutter, a small fluted wheel on a handle, to cut the dough strips to achieve a ridged look, but you can use a knife instead. The crust requires 3 cups of three different kinds of ground nuts; if you do not have enough of one type, you can substitute another.
RECIPE: Linzer Tart
1/2 cup margarine
1 1/2 cups ground almonds
1 cup ground walnuts
1/2 cup ground hazelnuts
(with or without skins)
1/2 cup potato starch
1/4 cup granulated sugar,
plus 1 1/2 teaspoons for sprinkling on
1/2 cup confectioners’
sugar, plus extra for dusting
1 cup raspberry,
apricot, or your favorite jam
1 large egg white, beaten,
In a large bowl, with an
electric mixer on high speed, beat the margarine until soft, scraping down the
sides of the bowl with a silicone spatula once or twice. Add the ground
almonds, walnuts, and hazelnuts along with the potato starch and granulated
sugar and mix. Separate a little more than half the dough and put it into your
tart or pie pan. Leave the remaining dough in the bowl.
Use your hands to press the dough into the bottom of the pan to
cover it and create a 1/3-inch-thick crust on the sides. I find it easiest to press the dough with my fingers
into the sides and corners of the pan first and then press the palm of my hand
into the bottom of the pan to help cover it with dough. Take a little extra
dough from the bowl if needed to cover the bottom. Place the pan in the
Add the confectioners’ sugar to the smaller piece of dough in
the bowl and mix it in; the easiest way is to use your hands. Shape the dough
into a ball and flatten it. Do not worry if the dough is crumbly. Wrap the
dough in plastic and place it in the freezer for 45 minutes.
Preheat the oven to 375°F.
Remove the tart pan from the freezer and place it on top of a cookie sheet. Bake for
10 to 15 minutes, or until the crust just starts to color.
Remove the pan from
the oven, slide the parchment and tart pan off the cookie sheet, and let it
cool for 5 minutes, or until the dough in the freezer is ready to be rolled
Sprinkle a piece of
parchment paper with some confectioners’ sugar. Place the dough on top of the
paper, sprinkle with more sugar, and cover it with another piece of parchment
paper. With a rolling pin, roll the parchment-covered dough into a 1/3-inch-thick
(8-mm) rectangle. Use a knife or pastry wheel to cut the dough into eight
1-inch strips. Slide the parchment onto a cookie sheet and freeze the
strips for 10 minutes.
Use a silicone
spatula to spread the jam evenly over the bottom of the crust.
Remove the dough
strips from the freezer and use a long metal spatula or large knife to lift and
place the strips across the top of the jam-filled crust to create a lattice. Do
not try to bend the strips back to make a perfect over-and-under lattice. Instead,
place half the strips in one direction, an inch apart, and then lay the others
across them in the other direction. Trim the ends of the dough and press them
into the border of the bottom crust. Brush the strips with the beaten egg white
and sprinkle with the remaining 1 1/2 teaspoons granulated sugar.
Bake for 35 to 40 minutes, or
until the jam is bubbling and the crust is golden brown. Serve warm or at room