Based on Austria's most famous and oldest dessert, Martin Wishart's Linzer tart recipe replaces the more usual blackcurrant filling with cranberry. The lattice topping makes it an attractive dessert, but is equally good with an afternoon cup of tea
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For the pastry, put a baking tray in an oven set at 190˚C/Gas mark 5. In a bowl, mix the flour, icing sugar, hazelnuts, lemon zest and nutmeg. Add the butter then rub the mixture together so it becomes crumbly
180g of plain flour
50g of icing sugar
75g of ground hazelnuts
1 pinch of nutmeg
120g of unsalted butter
Stir in the egg yolks and mix until it forms a dough. Weigh out a 150g piece of this dough and set it aside for the lattice top
2 egg yolks
Lightly dust the worktop with flour then roll out the rest of the dough to form a 26cm-diameter disc
plain flour for dusting
Lightly grease a loose-bottomed tart tin with butter. Lay the rolled dough over it, using your fingers to gently ease the dough up the sides of the tin until it just overlaps the top edge
To make the filling, mix the cranberry sauce and lemon juice together in a bowl, then spoon the mixture into the pastry case, using a palette knife to spread it out evenly
375g of cranberry jelly
Turn the overlapping edge of pastry onto the filling to give a 1cm border
Roll out the remaining piece of dough and cut it into 1cm-wide strips
Lightly brush the border of the tart with the beaten egg and lay the strips over the filling to form an even lattice pattern
Place the tart tin on the hot baking tray and bake for 30 minutes, or until the pastry is golden brown. As soon as the tart comes out of the oven, sift icing sugar over the top and serve
icing sugar for dusting
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