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Strawberry Linzer Cookie Tart

Strawberry Linzer Cookie Tart

Nutrition Facts
  • cal. (kcal) 383
  • Makes: 16 servings
  • Prep: 15 mins
  • Freeze: 25 mins
  • Bake: 12 mins at 400°F and at 350 degrees F for 40 minutes
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Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 14 tablespoons butter (1 3/4 sticks), cut into small pieces and chilled
  • 1 cup sugar
  • 2 1/2 cups walnuts, ground (about 2/3 pound)
  • 1 egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1 12 - ounce jar seedless strawberry jam
  • 1 egg, beaten with 1 teaspoon water
  • 1/4 cup slivered almonds
  • 1 tablespoon confectioners' sugar

Directions

  1. Heat oven to 400 degrees F. In a large bowl, whisk flour, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs. Add sugar and walnuts.
  2. Stir in whole egg and yolk. Work into ball; divide dough in half. Press half of dough into the bottom and up sides of a 9-inch nonstick tart pan with removable bottom.
  3. Bake at 400 degrees F in bottom rack of oven for 10 to 12 minutes until barely colored.
  4. Meanwhile, roll remaining dough between sheets of parchment or wax paper to 1/4-inch thickness. Put on baking sheet; freeze 25 minutes.
  5. Reduce oven temperature to 350 degrees F. Spread jam over baked tart bottom. Remove top piece of paper from chilled dough; cut into 1-inch-wide strips. Arrange over jam in lattice pattern, without weaving, about 1/2 inch apart, piecing strips if necessary. Press ends of strips to edge.
  6. Brush egg over pastry; scatter almonds around edge.
  7. Bake at 350 degrees F for 40 minutes or until browned. Cool on wire rack. Gently remove ring; dust tart with confectioners' sugar.

Tip

  • You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

Nutrition Information for Strawberry Linzer Cookie Tart

Servings Per Recipe: 16
PER SERVING: 383 cal., 24 g total fat (8 g sat. fat), 66 mg chol., 84 mg sodium, 40 g carb. (2 g fiber), 6 g pro.

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