Sour Cherry Linzer Tart

I wanted to make something different for Shavuot. The picture of this tart in the cookbook The Art and Soul of Baking just jumped out at me, and I knew I had to try it. Also, I love nutty crusts. When I read through the recipe and saw that it called for cherry or berry juice, I knew I wanted to make this tart even more sour and use POM!

This dough was easy to make. I bought hazelnuts in the bulk bin of a kosher store and it was actually my first time ever buying hazelnuts! They’re really yummy, by the way. I think I’ll use the little bit I have leftover to mix into some homemade chocolate ice cream, but that’s another post.

Oh, and also, who doesn’t love linzer cookies? This pie isn’t exactly one giant linzer cookie, but it kinda looks like one and reminds me of one…maybe it’s the name?

So when I made this, I really didn’t plan ahead. It takes a while, so give yourself two hours for the filling and baking part, and I suggest making the crust in advance, as well. It keeps wrapped at room temperature for a few days and in the freezer for a few weeks – oh, how I love the freezer!

Sour Cherry Linzer Tart, adapted from The Art and Soul of Baking:

For the crust:

Ingredients:

  • 1½ sticks unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • ¾ teaspoon pure vanilla extract
  • Finely grated zest of 1 large orange
  • Finely grated zest of 1 large lemon
  • 1¹⁄³ cups all-purpose flour
  • ¹⁄³ cup (1½ ounces) whole natural almonds
  • ¼ cup (1 ounce) whole hazelnuts
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Directions:

1. In your food processor, combine the flour, almonds, hazelnuts, cinnamon, cloves, baking powder, and salt. Process until the nuts are finely ground, about 45 seconds.

2. In your stand mixer, beat the butter and sugar until smooth and creamy, about three minutes.

3. Add the nut/flour mixture to the butter and mix on low speed until combined.

4. Split the dough into 2 portions, one slightly larger than the other.

5. Refrigerate the dough for 30 minutes.

6. Press the larger portion into a tart pan, making sure to cover the bottom and all the sides.

7. Place the smaller piece into a pastry bag or zip-top bag. [At this point, you can double wrap the doughs and freezer them or continue making the pie.]

For the filling:

Ingredients:

  • 2 cups cherry or berry juice – I used pomegranate juice!
  • ¼ cup sugar
  • 2 3-inch cinnamon sticks
  • ½ vanilla bean (or 1 tablespoon vanilla extract)
  • 1 cup (8 ounces) firmly packed dried sour cherries
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions:

1. Combine the juice, sugar, and cinnamon sticks in the small saucepan. If using a vanills bean, split it and scrape the seeds into the pan, add the pod, too.

2. Add the dried cherries.

3. Bring mixture to a simmer over medium heat, then reduce heat to low and simmer for 15-20 minutes, until the cherries are plump.

4. Pour the mixture through a fine mesh strainer into a medium bowl. Discard the vanilla bean and cinnamon sticks, and return the juices back to the saucepan.

5. Bring the juices to a simmer.

6. In a small bowl, mix the corn starch and water until smooth.

7. Add the saucepan and whisk constantly, cooking until the mixture thickens (about a minute).

8. Pour over the cherries and mix together to blend. If you’re adding vanilla extract, here’s the time to do it.

9. Cool the mixture either in the fridge or in a bowl of ice water.

10. Preheat the oven to 350 degrees.

11. Pour the filling into the dough, making sure it’s flat and even.

12. Using the pastry bag, pipe a lattice pattern: pipe straight lines about an inch apart in one direction, then pipe slanted lines of dough over them, to create a diamond pattern. You will have extra dough. [You can make cookies out of this dough - but don't forget them in the oven and BURN them like I did!]

13. Bake tart for 40-45 minutes, until filling is bubbly and the dough is slightly browned.


The problem with sharing all these holiday and Shabbat posts with you is that you don’t get pictures of the sliced finished product – doesn’t mean they’re not amazingly delicious! If you tried one of our recipes and noticed we don’t have a slice photo shared, feel free to email one to us! We love pictures and really love seeing people enjoy our recipes!