In my recent Cranberries in Red Wine post I mentioned that I make a yummy Cranberry Linzer Tart with cranberry compote as the filling in place of the traditional raspberry preserves. Well, here’s the recipe.
Since the cranberries keep in the refrigerator for several weeks, I always make a double batch for Thanksgiving, intending to use the leftovers to make a Cranberry Linzer Tart for Christmas. My husband loves this stuff, so sometimes the leftovers don’t last long enough to bake a tart. It’s no big deal since it takes almost no effort to make another batch of cranberries.
Other than the cranberry filling this is a pretty traditional Linzer tart. Of course you could make the same dough and fill it with raspberry preserves for the traditional flavor.
Check out these step by step photos for rolling the dough and filling the Cranberry Linzer Tart:
With the filling made ahead the tart comes together fairly quickly. The hazelnut dough can be just a bit tricky because it’s very tender. I prefer to roll it out to line the pan, but the dough will break up a bit as you transfer it. I think rolling the dough is a bit faster, but you can spread the dough into the pan using a small spatula or your hands if you find the rolling too fussy. The dough for the top will need to be rolled to cut the lattice strips. Carefully lift the lattice strips one at a time and they should hold together well enough to get them on the dough. Any breakage can be pieced together and won’t be noticeable once it baked.
A sprinkle of powdered sugar is all the decoration you need.
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