The mixture will look crumbly and the crumbs will vary in size. Add the butter and mix until most of the butter pieces are the size of peas, about 1 minute. Mix on low speed just to blend the ingredients, about 10 seconds. In the bowl of an electric mixer combine the almonds, flour, sugar, baking powder, cinnamon, and mace. Position an oven rack in the middle of the oven and preheat the oven to 350 degrees. The mixture will thicken to a firm jam when cool.
Set aside to cool thoroughly, about 30 minutes. The cranberry mixture will have a jamlike consistency. Reduce the heat to medium low and simmer, stirring occasionally, until the liquid becomes thick and syrupy, about 10 minutes. Prepare the filling: Cook the cranberries, orange juice, and sugar in a medium saucepan over medium heat until the mixture comes to a boil. Contributor: Cooking Live Show #CL9003 Posted to recipelu-digest Volume 01 Number 360 by P&S Gruenwald on NOTESĬopy Cranberry and White Chocolate Linzer Tart Defrost the wrapped tart at room temperature. Wrap the cooked tart tightly with plastic wrap then heavy aluminum foil. Or carefully invert the tart onto a flat plate and remove the springform bottom, place a serving plate or cake circle on the bottom to the tart and turn the tart right side up. Yield: 10 servings Freezing instructions: Remove the tart from the springform pan and using a wide metal spatula, slide the tart onto a serving plate or aluminum foil-wrapped cardboard cake circle. Sprinkle with powdered sugar before serving. Bake the tart until the top is golden brown, about 1 hour. Turn the tart pan a half turn and place 5 more ropes evenly over the top of the tart for a lattice pattern. You will have 5 ropes of dough across the top of the tart. Place a rope about 4 1/2-inches long near each end of the tart. Spacing the ropes about 2-inches apart, place a rope about 8-inches long on either side of the center rope. Put a 9-inch long rope across the middle of the tart. If ropes break, pinch them back together. Using about 2 tablespoons of dough for the longest ropes and less for the shorter ropes, roll pieces of the dough back and forth to form ropes of dough about 1/2-inch in diameter. Remove the reserved dough from the refrigerator. Use a thin metal spatula to spread the cooled cranberry mixture evenly over the white chocolate. Sprinkle the white chocolate evenly over the crust.
Press the remaining dough evenly over the bottom and 1 1/4-inches up the sides of the prepared pan. Reserve 1 cup of the mixture for the lattice topping and refrigerate it while you prepare the crust. Mix until the mixture clings together and pulls away from the sides of the bowl, about 30 seconds. With the mixer running, add the egg, egg yolk, and vanilla.
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