Name: Cranberry Linzer Tart
Yield: 10 servings
Ingredients: 1 lb. fresh (or frozen) cranberries; 1 1/4 cups granulated sugar; 1 Tbsp. finely grated peeled ginger; 1 Tbsp. unsalted butter; Pinch of kosher salt; 1 tsp. finely grated lemon zest; 1 1/2 cups walnuts; 1 cup granulated sugar; 2 tsp. finely grated lemon zest; 1 1/2 tsp. ground cinnamon; 1/2 tsp. kosher salt; 1/4 tsp. ground cloves; 1/4 tsp. freshly grated nutmeg; 1/4 tsp. baking powder; 2 cups all-purpose flour, plus more for dusting; 14 Tbsp. chilled unsalted butter, cut into pieces; 2 large eggs; Powdered sugar (for serving); A 10"-diameter fluted tart pan with removable bottom

A round flutededged tart with a thick lattice crust dusted with powdered sugar. One quarter of the tart has been cut...

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Recipe notes

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