Linzerette Tart Recipe

This tart is easily made with pastry dough patted into a pan rather than with rolled pastry. This is a favourite recipe of Food Editor Jennifer Low's, from our House & Home May 2003 issue.

1 cup slivered almonds
1 cup all-purpose flour, sifted
1/3 cup granulated sugar
6 tbsp cold unsalted butter, cut into large pieces
2 egg yolks
2/3 cup your choice of fruit jam such as seedless raspberry or apricot, divided in half
Ice cream or whipped cream to serve (optional)


Step 1: Preheat oven to 400°F.

Step 2: Put aside 1/4 cup of almonds for topping. In food processor, pulse remaining almonds to small crumbs. Add flour and sugar. Pulse to blend. Add butter and egg yolks. Pulse again until a crumbly dough forms.

Step 3: Transfer just over half the crumbly dough into the tart pan, about 2-1/4 cups. Pat to cover bottom and half-way up sides of tart pan.

Step 4: Stir 1/3 cup jam into remaining dough mixture. Mix well with a fork until blended — it does not need to be smooth. Spread mixture on dough in the tart pan.

Step 5: Spread remaining 1/3 cup jam on top. Sprinkle with remaining slivered almonds. (Can be prepared to this point, covered and chilled up to a day ahead.)

Step 6: To bake, set tart pan on baking sheet. Bake about 22 minutes on middle rack or until edges of tart turn golden. Cool until lukewarm before removing from pan. Cut into wedges. Serve with ice cream or whipped cream, if desired.


Donna Griffith