Linzer Heart Tart

1 cup blanched (without skin) almonds


1 tube (18 oz) refrigerated sugar cookie dough, softened, cut in chunks

3⁄4 tsp almond extract

1 jar (12 oz) raspberry preserves

Garnish: confectioners’ sugar

Position racks to divide oven in thirds. Heat oven to 350°F. Have ready a 9-in. heart-shaped or round fluted tart pan with removable bottom, 21⁄2- and 11⁄2-in. heart-shaped cookie cutters and a baking sheet. Pulse almonds in food processor until finely ground. Add cookie dough and extract; pulse just until blended. Pat 11⁄2 cups dough evenly over bottom and up sides of tart pan. Spread preserves over bottom. On a lightly floured surface with a lightly floured rolling pin, roll out remaining dough to 1⁄4 in. thick. Cut out seven 21⁄2-in. hearts and twenty 11⁄2-in. hearts. Arrange all 21⁄2-in. hearts and eight 11⁄2-in. hearts on filling. Put remaining hearts on ungreased baking sheet. Bake tart on lower rack 30 to 35 minutes, cookies on upper rack 7 to 9 minutes, until both are golden. Remove both to a wire rack; cool completely.

To serve: Remove tart pan sides; dust hearts on tart with confectioners’ sugar. Serve cookies with tart.
Planning Tip: The tart can be refrigerated, covered, up to 5 days or wrapped airtight and frozen up to 1 month. The cookies can be stored in an airtight container at room temperature 5 days or frozen up to 1 month.

recipe source : Womans Day

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