A very rich addition to any afternoon tea. This traditional dessert is from the city of Linz, Austria. Bake in a 9 inch springform or tart pan with removable bottom.
- 1¾ cups ground walnuts
- 2 hard-boiled egg yolks (add to nuts for a few seconds at the end of grinding)
- 1 ¼ cups flour
- ¾ cup sugar
- 2 egg yolks
- 5 Tablespoons butter
- grated zest of one lemon
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1½ cups jelly (currant, crab apple, wild plum...something tart)
- Preheat oven to 350 degrees F.
- Combine ground nuts, hard-boiled yolks, butter, lemon zest, spices. Blend all ingredients. Form into a ball on a floured board. Make a roll about 2” thick.
- Use about 1/3 of the dough to fill the bottom of the pan. Push with your fingers. Make a rope of some of the dough and make a rim around the edge.
- Spread all but ¼ of the jelly on the base. (Save for the top later.)
- Form the rest of the dough into thin ropes and use them to make a lattice over the top of the tart. (If the dough proves too hard to shape, improvise with some other sort of artful covering – let the jelly poke through in spots.)
- Bake in the center of a preheated oven until golden brown. About 40 minutes.
- Take out of oven and place on wire rack. While still warm, spoon the remaining
Recipe by Lonna for the DonnaLonna Kitchen KHOI 89.1 – khoifm.org.
Adapted from the book Fabulous and Flourless by Mary Wachtel Mauksch.