The recipe for this sour cherry Linzer torte came about after our recent trip to Solo Pane e Pasticceria in Bath, Maine where we enjoyed a slice of one of their raspberry Linzer tortes.
It’s no big secret around here that I love pastries… And that I have a major obsession with jam.
So when a care package arrived last week full of cherry filled goodness from Chukar Cherries and there were jars of cherry preserves inside, I knew right then that I wanted to make something special with them.
I don’t know about you, but I LOVE cherries!! Cherry pie, cherry jam, cherry chocolate cake, Shirley Temples you name it, if it has a cherry in it I’m probably going to love it.
Anywho, thinking back to that Linzer torte we bought from the bakery, I decided to make a Sour cherry Linzer torte with some of the jam.
The pastry part of this recipe is adapted from an old New York Times recipe. The original pastry called for a combination of hazelnuts and almonds, but since I only had almonds in the pantry, I went with those instead.
This recipe… It’s spot on and I really don’t think it could be improved upon. It’s a total winner in my book!
Perfect for afternoon tea, a holiday gathering or a simple summer neighborhood potluck.
Make this! You’ll be so glad you did. 🙂
~Mavis
Sour Cherry Linzer Torte
Ingredients
Filling
- {2} 11.5 ounce jars Chukar Sour Cherry Jam
Dough
- 1 ½ cups {240 grams} almond flour
- 1 ¾ cups {270 grams} all-purpose flour
- 14 tablespoons {198 grams} chilled,unsalted butter
- ¾ cup {160 grams} granulated sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 large egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
Instructions
In a medium sized bowl, mix the almond flour, flour, cinnamon, baking powder, salt and cloves together. Set aside.
In a large mixing bowl, whisk together the butter, sugar, lemon and orange zest and vanilla until light {about 2-3 minutes}. Add in egg and egg yolk and mix until well combined.
Slowly add the dry ingredients to the wet and mix until you have a slightly sticky dough.
Divide the dough in half, roll into 2 balls, and using the palm of your hand, flatten the crust to about 1 inch.
Wrap in plastic wrap and chill in the refrigerator for at least 3 hours.
Preheat oven to 350 F.
Butter an 11-inch fluted tart pan with a removable bottom and set aside.
Roll out 1 crust between 2 pieces of lightly floured parchment paper into a 12 inch circle.
Press the dough very firmly on the bottom and up sides of the tart pan.
Place the tart pan in the freezer for 30 minutes until the dough is hard.
Roll out the second crust between 2 pieces of lightly floured parchment paper into a 12 inch circle.
Place the dough {still on the parchment paper} on a cookie sheet. Using a pizza cutter cut the dough into 1 inch strips before popping it into the freezer for 30 minutes until the dough is hard.
Remove the tart shell from the freezer and spread the sour cherry jam evenly into the tart shell.
Remove the cookie sheet with the dough strips and lay the strips across the tart in a lattice pattern.
Bake tart for 33-37 minutes or until the crust is lightly golden and the jam is bubbling.
Cool tart on a wire rack for at least 1 hour.
Lightly dust with powdered sugar {optional} before serving.
Elle says
You must be “used to” your AGA now as you no longer mention it 😉
Looks DELISH!
Tracey says
It’s so pretty!! (but not too pretty to eat. Looks delish!)
Chukar Cherries says
Love this! Can’t wait to try it. Such a creative use of jam.
Dianne says
Love cherries and Linzer tortes. That is a keeper. I would imagine that you can buy the cherries online.
Laura Z says
This looks so good! Thanks for sharing the recipe.