Tuesdays with Dorie: Cocoa-Cranberry Linzer Tart from Baking with Dorie

This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Cocoa-Cranberry Linzer Tart was on the baking list on the last weekend before leaving for France – the same weekend I made the Gingerbread Cake from Dorie’s Anytime Cakes so thankfully we had a crowd over one evening for a small celebration (and to help us eat up all the baked goods!).

About this tart, Dorie says:

I’ve been a fan of Linzer tarts since childhood. I love the crumbly nut dough with its hint of spice, and the jam filling, traditionally raspberry. There was a bakery near our house that made Linzer cookies and tarts, but not all the time, so that when my mom did bring them home, they were always a surprise and a treat. In my Linzer, the nuts in the crust are almonds; the spices include cinnamon, which is usual, and ginger, which is not; and I add both cocoa and chopped chocolate. Although the filling has raspberry jam, along with a few fresh raspberries, if you want them, the primary flavor comes from sharp cranberries—perfect with the chocolate and spice. Instead of making a lattice tart, I sandwich the cranberry jam between two rounds of the cookie-like crust.

Given the amount of baked goods in the house that weekend, I minified this – halving the recipe to make two 4-inch tartlets that I sliced into three slivers – the perfect amount! I used GF flour in this one as well to cater to guests with allergies and I would say it was pretty successful, albeit more crumbly than I would expect a linzer tart to be.

I riffed a bit on the jam filling – using cranberry jelly, frozen blackberries from our garden and raspberry jam. It was delightful (so were the leftovers!).

I loved this and will definitely make it again, with regular flour. It’s the perfect not-too-sweet dessert for the holidays (or anytime!).

Get the recipe for Cocoa-Cranberry Linzer Tart on p 285 of Baking with Dorie or here.

And check out my own Linzer Cookie recipe here!

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Then join us over on Tuesdays with Dorie and bake your way through the book!

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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.

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