Strawberry Linzer Cookie Tart

Strawberry Linzer Cookie Tart
Servings: 16 Prep 15 mins Freeze 25 mins Bake 400°F 12 mins and at 350 degrees F for 40 minutes


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 14 tablespoons butter (1 3/4 sticks), cut into small pieces and chilled
  • 1 cup sugar
  • 2 1/2 cups walnuts, ground (about 2/3 pound)
  • 1 egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1 12 ounce jar seedless strawberry jam
  • 1 egg, beaten with 1 teaspoon water
  • 1/4 cup slivered almonds
  • 1 tablespoon confectioners' sugar

Make It

1. Heat oven to 400 degrees F. In a large bowl, whisk flour, cinnamon, salt and nutmeg. Cut in butter until mixture resembles coarse crumbs. Add sugar and walnuts.

2. Stir in whole egg and yolk. Work into ball; divide dough in half. Press half of dough into the bottom and up sides of a 9-inch nonstick tart pan with removable bottom.

3. Bake at 400 degrees F in bottom rack of oven for 10 to 12 minutes until barely colored.

4. Meanwhile, roll remaining dough between sheets of parchment or wax paper to 1/4-inch thickness. Put on baking sheet; freeze 25 minutes.

5. Reduce oven temperature to 350 degrees F. Spread jam over baked tart bottom. Remove top piece of paper from chilled dough; cut into 1-inch-wide strips. Arrange over jam in lattice pattern, without weaving, about 1/2 inch apart, piecing strips if necessary. Press ends of strips to edge.

6. Brush egg over pastry; scatter almonds around edge.

7. Bake at 350 degrees F for 40 minutes or until browned. Cool on wire rack. Gently remove ring; dust tart with confectioners' sugar.


  • You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 24, chol. (mg): 66, sat. fat (g): 8, carb. (g): 40, fiber (g): 2, pro. (g): 6, sodium (mg): 84, Percent Daily Values are based on a 2,000 calorie diet.