Linzer Tart

There are few desserts I love more in the winter than a warm Linzer tart. My dear friend, Tamara Adams, introduced me to this recipe years ago, and everyone at the table asked for it before dessert was even finished. It’s simple, cozy, and beyond delicious. Warm shortbread with raspberry preserves straight from the oven, enjoyed with a cup of tea — you truly cannot beat it.

INGREDIENTS

4 cups all-purpose flour

1 cup granulated sugar

1 teaspoon salt

3 sticks (1½ cups) unsalted butter, melted

2 egg yolks

2 cups raspberry preserves

Additional flour for dusting

Step 1: Preheat your oven to 350°F.

Prepare a 15-inch tart pan (or slightly smaller). If your pan is not non-stick, spray lightly and dust with flour.

Step 2: In a large bowl, combine the flour, sugar, and salt. Stir until well mixed.

Step 3: Pour in the melted butter and mix until the dough begins to come together. Add the egg yolks and continue mixing until fully combined. The dough will be soft and slightly crumbly.

Step 4: Transfer most of the dough to a floured board and press it into the tart pan, making sure to push it up along the ridges to form a sturdy edge.

Step 5: Spoon the raspberry preserves over the dough and spread evenly. You may not need the full two cups if using a smaller tart pan.

Step 6: Use the remaining dough to create a lattice top. The dough is crumbly, so do not worry if pieces break. Press strips gently into place, or simply crumble the leftover dough across the top for a rustic version.

Step 7: Bake for 35 minutes, or until the edges and lattice are lightly golden.

Step 8: Allow the tart to cool slightly, then lift it out of the tart pan. Serve warm for the best flavor – the shortbread becomes tender and almost melts in your mouth.