Strawberry Cardamom Tart(Linzer Tart)

Also known as a linzer torte, this elegant tart has warm notes from spice and toasted nuts along with bright notes from homemade strawberry jam.

Originally an Austrian pastry, this linzer tart has a very familiar flavor profile that pairs nuts and jam, similar to the peanut butter and jelly combo.

The tart dough is quite delicate before and after baking, but also very forgiving, so don't give up when trying to make it!

Note: if you're going to serve this tart, keep in mind that it does NOT slice cleanly due to the delicate nature of the pastry dough.

Feel free to try out different jams for the filling (I tried blueberry and it was amazing!)

Fast Facts!

• Fancy-looking

• Nut alert

• vegetarian

• Food processor required(for the pastry dough)

• intermediate/advanced baking level

Strawberry Cardamom Tart Recipe:

-makes one 7-inch tart -

40min prep time

1 hr chill time

45 min bake time

--------------------------------------------------------------------------------

Jam Filling

• 375g strawberries

• 60 sugar

• juice of a lemon(3 tablespoons)

• 1/2 tspn cardamom

• 1/4 tspn pumpkin pie spice

Crust:

• 117g almonds

• 47g hazelnuts

• 152g flour

• 75g sugar

• zest of one lemon

• 1/2 tspn cardamom

• 1/2 tspn pumpkin pie spice

• 3/8 tspn baking powder

• 152g diced butter

• 31g egg yolk

• 3/4 tspn vanilla

• hazelnuts for decoration on top

1. For the jam: add all ingredients in a pot and simmer on med-low heat for 25-30 min, until thickened. Transfer to a bowl to cool

2. For the crust: Toast hazelnuts for 350F for 5 min and almonds for 6 min. Cool.

3. In a food processor, blitz together dry ingredients and cold butter until the mixture appears fine/sandy. Add egg yolk and vanilla. Process to combine.

4. Divide the crust into two portions and chill for an hour.

5. In a 7 inch tart tin, add one portion of the crust dough and press up the sides and bottom of the tin until everything is even, and then dock the crust. Trim the top of the crust with a paring knife. Chill.

6. While bottom crust is chilling, make the top crust: roll out the second portion of dough until it reaches 3 mm thickness. Cut into 1 inch strips and freeze until firm.

7. Add jam filling into the bottom crust, then layer the frozen strips of dough on top in a lattice pattern. Cut off the excess dough on the sides

8. Bake at 350F on a baking tray for 30-45 min. The crust will look slightly on the pale side, but don't worry!

9. Let cool on a rack before serving. Sprinkle with toasted hazelnuts, for decoration.

10. Enjoy!