Welcome back to Thanksgiving Pie Week on Just About Baked! I’ve been having way too much fun with this, everyone. I’m getting my pastry chef alter ego out and dusting her off!
Today’s pie is really a tart, and I’m feeling rather European because it’s a Linzer tart. Translation: it’s got an almond base and there’s raspberry involved. I also worked in some dark chocolate for good measure. Can’t hurt, right?
Basically, the tart dough is made of almond meal, which I buy at Trader Joe’s (you can grind up the almonds on your own if you’d prefer), flour, some butter, and sugar. Simple, delicious. I’m a huge fan.
You work half the dough into a tart pan with a removable bottom, spread on a chocolate raspberry filling (easy to make!), and make a pattern on top with the rest of the dough. The typical look is lattice, but lattice bores me sometimes. I decided to try this ladder-type pattern instead, which was lots of fun.
Then it got even better. I used my powdered sugar dusting wand (a totally useful kitchen gadget and quite an obsession of mine) to make the top look nice and snowy. And then I tasted my tart. Just a bite, before freezing the rest for Thanksgiving dinner.
It was hard to stop there! I have a thing with chocolate and almond, so I’ll easily put away a couple of slices on Thursday. And that thick layer of chocolate raspberry sandwiched between the marzipan-like dough is pretty fabulous. I’ve never felt more proud.
Advice: instead of doing all the usual pies this year on Thanksgiving, change it up a bit. This Linzer tart is definitely a fun addition to the usual pecan and pumpkin, so go a little crazy. Your family won’t mind!
1 cup almond meal
1/4 teaspoon salt
10 tablespoons butter, softened to room temperature
2/3 cup powdered sugar
1 egg yolk
1 and 1/2 cups all-purpose flour
1 cup dark chocolate chips
2 teaspoons lemon juice
3/4 cup raspberry preserves
- Preheat the oven to 350. Coat a tart pan (the kind with the removable bottom) with cooking spray. Set aside.
- Combine the almond meal and salt in a small bowl. Set aside.
- Cream the butter, powdered sugar and egg yolk in the bowl of a stand mixer. Adding each gradually, alternate the flour and the almond mixture until both are fully incorporated.
- Press half the dough into the prepared tart pan, working the dough along the bottom and up the sides. Form the other half into a ball on waxed paper. Place both in the refrigerator to chill while you prepare the filling.
- Melt the chocolate in the microwave for one minute. Stir until smooth, microwaving an additional 30 seconds if needed. Mix the melted chocolate with the raspberry preserves and lemon juice until all ingredients are combined.
- Remove the tart pan from the refrigerator and spread the filling evenly into the bottom crust.
- Roll out the other half of the dough to form a circle. Using a knife, cut the dough into strips. You can either form a lattice pattern or create a pattern of your choice.
- Bake the tart for 40-45 minutes until golden brown. Let the tart cool completely.
- Dust the top with powdered sugar. Cut into wedges and serve.