Yield: Yields one 9-inch tart.
Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more like a cookie dough than a pastry dough. The cooked egg yolks give the dough a cakey quality that’s unequalled by any substitute. The raw yolks bind the dough and add extra richness.
Make Ahead Tips
This recipe was developed to be made ahead and frozen for up to six weeks. Immedieately wrap the assembled, unbaked tart tightly in plastic. (If you’re freezing for longer than 1 week, add an outer layer of foil as well.) Store in coldest part of the freezer (generally the top). When ready to bake, position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Remove the tart from the freezer, unwrap, and glaze the frozen tart’s lattice top with the egg wash (do not thaw the tart). Bake as directed above, until golden brown (baking time will be 1-1/4 to 1-1/2 hours).
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I've made this many times and it always comes out great!
Sounded wonderful but it was a total mess. Dough was impossible to work with when constructing. Froze tart, then baked as instructed. Super soggy after baking. A total mess and I am not a novice cook! This recipe needs to be removed from your site. A total waste of ingredients!
This crust absolutely did not work for me. It simply would not hold together during the roll out process. The dough disks were refrigerated for about 3 hrs and then when the first one wouldn't hold together, placed in the freezer for an hour. They still would not work and I wound up using a little juice glass to roll the dough out in the tart pan.
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