Cranberry Linzer Tart is a riff on the traditional tart made with raspberry filling. This tart is made with cranberry compote as the filling in place of the traditional raspberry preserves.
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.
Scroll through the process photos to see how to make Cranberry Linzer Tart:
Tips for making the best Cranberry Linzer Tart:
- 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.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 1/2 cups (6.75 oz, 190g) hazelnuts or hazelnut flour
- 2 cups (10 oz, 280g) all purpose flour
- 1 cup (8 oz, 226g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks (8 oz, 226g) unsalted butter, cut into 1" chunks and chilled
- 3 egg yolks
- 1 teaspoon vanilla
- Preheat oven to 350°F
Make the dough
- Combine the hazelnuts and 1/2 cup of the flour in a food processor. Pulse until there are no chunks and the nuts are finely ground. Add the sugar, baking powder, salt, and cinnamon and pulse to combine. Add the butter and pulse until the pieces of butter are no larger than a pea. Add the rest of the flour and pulse until the mixture looks like wet sand. Add the yolks and vanilla and process until the mixture begins to form a ball.
- Dump the dough onto a floured surface and knead until the ingredients are completely combined. Divide the dough into 2 unequal portions (2/3 & 1/3). Wrap each piece of dough and refrigerate for several hours until firm.
Assemble the tart
- Roll the larger portion of dough to fit a 12" tart pan with a removable bottom. Piece together any bits that crack off as you transfer the dough to the pan. Alternately, skip rolling and use a small spatula or your hands to push the dough evenly into the pan.
- Spoon the cranberry filling into the lined tart shell. Roll the remaining portion of dough to a 12" round. Cut the round into 1" strips. Use a small offset spatula to lift the strips onto the cranberry filling. Arrange the strips in a lattice pattern and press in place to stick to the edges of the pan. Use a small knife to trim the edge of the tart flush with the pan. Bake until the dough is golden brown and set in the center, about 40-45 minutes. Cool completely before removing the pan rim. Sprinkle with powdered sugar before serving
The tart will keep up to a week at room temperature or can be frozen for up to a month.
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- 1 bag (12 oz, 340g)) fresh or frozen cranberries
- 1 1/2 cups (12 oz, 340g) granulated sugar
- 1 cup (8 oz, 236ml) light to medium bodied red wine (Pinot Noir or Zinfandel works well)
- 1 cinnamon stick
- zest from 1 orange peeled in a long strip (avoid using white pith)
- Combine all the ingredients in a saucepan.
- Heat over medium high until the wine begins to boil and the cranberries start to pop.
- Reduce the heat to medium -low and continue cooking for about 10 minutes (see note).
- The majority of the cranberries should have popped and the mixture will be a little thicker.
- Remove the pot from the heat and cool to room temperature.
- Remove the cinnamon stick and orange zest.
- If you'd like you can slice the orange zest into thin strips and return to the sauce. I just take it out.
- Place in a covered container and chill for several hours. The mixture will continue to thicken as it cools.
- The cooked cranberries will keep for several weeks in the refrigerator.
The longer you cook the mixture the firmer the sauce will be when cooled.
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