Gluten Free Linzer Torte

Linzer Torte is traditionally baked during the December holidays. But we’re approaching raspberry season and time to book a trip to “pick your own” in southern Maine, so I’m inspired to share the recipe now. Two summers ago I went to Doles Family Farm with my sister Suzanne: raspberry bonanza! Last summer we harvested a pretty good crop from the back of our garden, thanks in part to Roberto’s Double Producing canes. (One year I picked a last handful in mid-November!) This torte (or tart) can be made with jams other than raspberry. One bite is all it will take to inspire you to ponder which fruit to use next.

LINZER TORTE

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INGREDIENTS:

8 ounces ( about 2 cups) of walnuts

1 1/2 cups (9 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1 teaspoon ground cinnamon

1/2 teaspoon xantham gum

1/4 teaspoon ground cloves

1/8 teaspoon salt

9 tablespoons (4.5 oz.) cold unsalted butter cut into pieces

3/4 cup light brown sugar

1 medium egg, whisked

zest of one small organic lemon

1/8 cup crushed GF pretzels

16 ounces raspberry jam

DIRECTIONS:

1. Preheat the oven to 400F and prepare a spring form tart pan by greasing it lightly with vegetable oil.

2. Grind the walnuts with 1/8 cup of the flour in a food processor until the pieces are 1/16 – 1/8 inch bits.

3. Combine the flour, spices, salt, and xantham gum in the bowl of a stand mixer. Mix on low speed until blended.

4. Add the walnuts and sugar to the flour mixture, stir to blend. Add the lemon zest; stir to blend. Then add the butter and continue to mix until it’s uniformly incorporated.

5. Add the egg and mix until the dough comes together in a (ball.) Measure the dough into 2/3 (20 oz.) and 1/3 (10 oz.) portions. Pat the 2/3 into the prepared tart pan, evenly distributing the dough on the bottom and up the sides, and chill for 15 minutes. Pat the 1/3 portion into a 1″ rectangle, wrap with waxed paper and refrigerate until it’s needed.

6. Bake the bottom crust at 400F for 15 minutes. Remove from the oven, sprinkle with the pretzel crumbs and cover evenly with the jam. Reduce the heat in the oven to 350F.

7. Roll out the remaining dough between two sheets of plastic wrap to 1/8″ thickness. Cut 1/2 to 3/4 inch strips and lay on top of the jam in a lattice pattern, gently patting the ends into the pre-baked sides. Don’t worry about weaving the dough strips as it will be too fragile to do so.

8. Bake the torte for 50 minutes at 350F. Remove from the oven and let cool. Serve slightly warm or at room temperature with or without fresh raspberries and slightly sweetened whipped cream.

Enjoy this special dessert any time of year!