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…
- 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
- 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
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. Pass through a fine sieve, pressing on solids; discard solids. (you should have 3 cups). Let cool completely. Filling can be stored in the refrigerator up to 1 week.
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.
Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use 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.