Two Faced Chef

OK, this post may get a little emotional.  I’ll try my hardest to throw in a few good jokes, but if it gets a little sappy, I’m a woman, it happens.  One of my favorite desserts is a Linzertorte.  It was also known as a  “Lindsay Tart” to my grandfather, who affectionately named it after my fashionable Aunt Lindsay (see Southern Imbibing for her wonderful 80′s outfit).  When I recently lost my grandfather, I found myself more and more looking at old pictures of him and realizing how much our dessert tastes were similar.  Oh, and how I miss him.  I miss how he would have the jelly beans we gave him the year before still in the pantry because he would only eat one a day–two would make him too full.  I miss him telling my friends that he was a NASA pilot and that he had friends on the moon.  But mostly I miss how at every holiday gathering, and for Jews there are many, that he always found a way to crack jokes, make a good toast, and love his family.  Enjoy the recipe, and enjoy his “Lindsay Tart”–nothing like an almond butter crust (and a wonderful grandfather) to bring a family together.

Look at this dapper young gentleman, my Grandpa Jerry, in his Naval officer uniform.  Sometimes I wish I lived in the 50′s and 60′s.  Yellowing of pictures makes everyone look tan, the twist was actually cool, and Let’s Make A Deal was not a bunch of repeats.

Ingredients:

• 2 ½ sticks unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 ¼ cups flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice (optional)
• ¼ teaspoon salt
• 1 ¼ (5 ½ ounces) cups blanched, slivered almonds, ground
• 1 cup raspberry jam, with or without seeds
• Confectioners’ sugar

I like using the raspberry jam with seeds.  Preferably Smuckers.  I’m hoping if I mention brand names enough maybe one of them will start sponsoring me for give aways on this blog.  Preferably for a Cuisinart Anniversary Candy Red Mixer.  That, I won’t give away.

Preheat oven to 325 degrees. With electric mixer, cream butter and sugar together until light. Add eggs; mix well. Sift flour, spices and salt together. Add flour mixture and ground almonds to butter mixture and blend thoroughly. Pat half of this mixture into bottom of an ungreased, 9-inch square or round, false-bottom tart pan. Using a small spatula, spread jam into an even layer over batter leaving a ½ inch border. (Do not spread jam to edge of batter or it will be difficult to unmold tart after baking, because jam will stick to sides of tart pan.). Transfer remaining dough to a pastry bag fitted with only a coupler or a ½ inch plain nozzle. Pipe a ring of dough around the edges of pan, and then squeeze out a thin lattice crust on top. (Make dough strips as thin as possible when piping—it is ok if they are not perfectly straight—dough will spread considerably when baking covering most of the jam.) You will not use all of the batter. Set on the middle rack of the oven and bake for 60 to 75 minutes, or until the lattice crust is golden brown and the jam is bubbling. Transfer to wire rack to cool. Carefully remove sides of tart pan after 10 minutes. Sprinkle the top lightly with confectioners’ sugar. Wait several hours before removing bottom of tart pan or the lattice will crack. Alternatively, you may serve tart on bottom of tart pan. Serve warm or at room temperature. Best served same day it is made. Makes 8-10 servings.

Really make it thin, it spreads.  And, if you make ugly lines they always spread and neaten up, so no worries.

For a rectangular 14 by 4 ½ inch pan: Prepare as above except when piping lattice, make a thin boarder around the sides, make a thin diagonal dough stripe from one corner to the opposite corner, and then pipe three, evenly spaced, diagonal stripes from side to side overlapping the initial stripe. There will be leftover batter. Bake as directed above, about 70 minutes.

See that bottom left corner with the extra jam showing and plenty of crust?  Mine.

Food processor method: In food processor fitted with steel blade, process COLD butter and sugar until smooth. Add eggs and process until blended. Sift flour, spices and salt together. Pulse in flour mixture and ground almonds until thoroughly mixed, but still rather thick (do not over process or batter will become too thin and run out of tart pan during baking). Proceed as directed above.

Passover recipe: Substitute ½ cup plus 2 tablespoons matzo cake meal, plus ¼ cup potato starch for the 1 ¼ cups flour. The baking time may be slightly shorter.

Adapted from The Silver Palate Cookbook

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