• Ingredients: 25
  • Serves: 8

Raspberry linzer tart with powdered sugar, lightly sweetened whipped cream.

Ingredients

Crust

  • 2/3 cup golden brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1/2 cup ground toasted blanched almonds
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Filling

For filling:

Accompaniment: Sour Cream Ice Cream

  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 2 cups sour cream

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

For crust:

  1. Step 1 Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended.

    For this step you will need

  2. Step 2 Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  3. Step 3 Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes.
  4. Step 4 Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters.
  5. Step 5 Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool.

    For this step you will need

For Filling:

  1. Step 6 Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes.
  2. Step 7 Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth.
  3. Step 8 Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool.

    For this step you will need