A fall version of raspberry linzertorte, this one is a nice surprise something different for the holiday season.
Combine the flour, sugar, cloves, cinnamon, chopped almonds, and the cooked egg yolk in the bowl of an electric mixer. With the paddle attachment beat in the raw egg yolks on medium speed. Stir in the vanilla and almond extracts. Add the butter and lemon zest and mix until smooth.
Reserve one-third of the dough for the lattice. Press the remaining dough into the sides and bottom of a
Combine cranberries, sugar, orange zest, and water in a nonaluminum pot. Cook over medium heat, stirring occasionally, for about 15 minutes, until the cranberries are soft. Cool to room temperature.
Fill the tart shell with the cooled cranberry filling and arrange the lattice on top in a crosshatch pattern. Trim the edges of the lattice so they do not hang over the edge of the tart.
Serve the linzertorte at room temperature.
© 1993 Emily Luchetti. All rights reserved.