Mini Raspberry Linzer Tortes
- 1 cup walnuts
- ½ cup firm white or yellow cake cut into cubes
- ½ cup + 2 tablespoons granulated sugar
- 6 ounces (1 ½ sticks) unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 cups approximately seeded raspberry jam
- In a food processor, finely grind the walnuts and cake with the sugar. Transfer the mixture to the bowl of an electric mixer.
- Add the softened butter to the ground nut and sugar mixture. Using the paddle attachment, blend the mixture on medium speed.
- Add the egg and blend well.
- In a small bowl, whisk together the flour, baking powder, and cinnamon.
- On low speed, add the dry ingredients into the butter and nut mixture. Blend well.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 3 hours to firm up.
- Assembling the Linzer: Preheat the oven to 325°F.
- Spray 6-8 4 ½ inch diameter false bottom tart pans with nonstick cooking spray, and place on 1 or 2 aluminum foil-lined sheet pans.
- Crumble some of the firm dough into each 4 ½ inch diameter false bottom tart pan, patting it evenly over the bottom and up the sides. The dough should be approximately ¼ inch thick.
- Spread some of the jam into each tart until the tart is ¾ of the way full.
- Roll out some of the remaining dough into a small rectangle, at least 4 ½ inches wide, on a lightly floured work surface.
- Using a pizza cutter, cut the dough into long strips approximately ¼ inch thick.
- Place approximately 4 strips across the filling on each tart, evenly spacing them out, and trimming the edges to be flush with the tart pan.
- Cut another 4 strips of dough and place them 45° across the other strips forming diamond openings as the strips crisscross each other. Trim the ends to be flush with the tart pan.
- Place the tarts on the prepared sheet pans.
- Bake for approximately 30-45 minutes or until the crust is brown and the jam is bubbly.
- Cool and remove tarts from pans.
- Serve warm or at room temperature, dusted with confectioners’ sugar.
Makes 5-6 4 ½ inch diameter tortes (the number of tarts will depend on the size of your tart pans)