Linzer Crumble Pie with Cranberry-Raspberry Jam

November 30, 2015 § Leave a comment

If like me, you LOVE linzer tarts, cookies and such, you will be delighted by this recipe (Martha Stewart magazine, November 2014) which produced a LARGE tart to feed a crowd. Perfect for the holidays!! The hazelnut crust in itself is to die for and the sweet-and-tart cranberry/raspberry mix makes for a perfectly balanced treat! It is well worth the extra bit of work to prepare…

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You’ll need:

Filling

  • 1 1/4 pounds fresh or frozen cranberries
  • 12 ounces fresh or frozen raspberries
  • 2 3/4 cups sugar
  • 1 vanilla bean, split and seeds scraped

Crust

  • Nonstick cooking spray
  • 3 sticks plus 1 tablespoon unsalted butter, room temperature
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons coarse salt
  • 1 1/2 cups toasted skinned hazelnuts, finely chopped

Directions

  1. In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring occasionally, until fruit is soft, about 10 minutes total. IMG_0075IMG_0079Pass through a fine sieve, pressing on solids; discard solids. (you should have 3 cups). IMG_0085IMG_0086Let cool completely. Filling can be stored in the refrigerator up to 1 week.

  2. Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.IMG_0076

  3. Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. IMG_0081Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. IMG_0082Mix in hazelnuts. IMG_0083Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. IMG_0084Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.IMG_0088IMG_0089

  4. Spread filling evenly over bottom crust. IMG_0087Crumble remaining dough on top in a lattice pattern. IMG_0090Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. IMG_0091Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

 

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