Cranberry Clove Linzer Torte

makes one 9-inch tartfor cranberry filling:

  • 2 cups fresh cranberries
  • 125 g sugar
  • zest of 1 small orange
  • juice of 1 small orange
  • juice of ½ lemon
  • ½ vanilla bean



  1. Combine the cranberries, sugar, orange zest, and orange and lemon juices in a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cranberries, and add the vanilla bean shell.
  2. Over medium heat, bring the cranberries to a boil, stirring occasionally. Let the cranberries boil, bubbling vigorously, for about 5 to 7 minutes without stirring. Once the cranberries begin to thicken, stir, scraping the bottom of the pan, until the mix reaches a consistency of warm jam.
  3. Remove from heat immediately and let cool to room temperature. Remove the vanilla bean pod before using.

for crust:

  • 30 g hazelnuts
  • 76 g almonds
  • 125 g all-purpose flour
  • 150 g sugar
  • ½ tspn salt
  • 1½ tspn ground cinnamon
  • ¾ tspn ground cloves
  • 10 Tbspn (142 g) butter
  • 1 large egg yolk
  • zest of 1 lemon
  • zest of 1 orange
  • ½ tspn almond extract


  1. In a food processor, combine the hazelnuts, almonds, flour, sugar, salt, cinnamon, and cloves. Pulse until the nuts are completely ground.
  2. Cut the butter into small chunks. Add the butter, egg yolk, lemon and orange zest, and almond extract to the flour mixture. Pulse just until a dough begins to form.
  3. Remove the dough from the food processor, wrap with parchment paper, and chill for at least 1 hour.
  4. Preheat oven to 180°. Grease and flour one 9-inch springform pan, and line the bottom with a parchment round.
  5. Reserve a third of the dough and press the remainder into the bottom of the pan. Spread a thin layer of cranberry filling on top, leaving a 1-inch ring of dough exposed around the edge.
  6. Roll out the remaining dough on a floured surface. Using a cookie cutter, cut the dough into shapes and scatter randomly atop the tart.
  7. Bake for 40 to 45 minutes until golden brown around the edges and on top.
  8. Remove from the oven. Let cool for 10 minutes on a wire rack, and then loosen the sides with a thin knife. Let cool completely before serving.

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