Cranberry tart

Traditionally this tart is prepared with lingonberries, a relative of the more common cranberries in the United States. The tart is very similar to the "Linzer Torte" that I prepared last year. Linzer tart is prepared with raspberry jam, and the pastry dough contains spices. This tart recipe uses cocoa, and the filling contains lingonberry or cranberry jam, and sliced almonds.

Ingredients:

12 inch springform or 9x13 inch Pyrex dish

Some grease

Pastry dough:

300 g flour

A pinch of salt

100 g sugar

150 g butter or margarine

1 egg (optional) or some milk

1 tablespoon cocoa powder, unsweetened

Filling:

1 jar (~350 g -400 g) lingonberry jam or cranberry sauce

70 g sliced almonds

Topping:

Some milk

1. Mix flour, butter, sugar, cocoa powder, and egg or milk in a bowl. Using the knead hooks of an electric hand mixer mix all ingredients until a pastry dough has formed. Wrap pastry dough in plastic wrap and chill for about 30 minutes or overnight.

2. Grease bottom of springform or Pyrex dish. Preheat oven to 180 degrees Celsius (350F). Take 2/3 of the dough and use to line bottom of springform or Pyrex dish.

3. Mix lingonberry jam or cranberry sauce with sliced almonds. Spread evenly on top of pastry dough bottom.

4. Take the remaining 1/3 of the pastry dough and roll out flat. Cut into long stripes, about 1/2-3/4 inch wide (I used a pizza cutter for that). Put stripes on top of jam, forming a criss-cross pattern. Lastly, brush some milk over the pastry pattern; this will make the surface shiny, and connect the pastry dough layers.

5. Bake tart for about 35 minutes at 180 degrees Celsius (350F). Remove tart from oven. This tart can be eaten hot or cold, with or without some whipped cream.