Peanut, Butter, and Jelly Linzertorte

Name: Peanut, Butter, and Jelly Linzertorte
Yield: makes one 9-inch (23-cm) tart; 12 servings
Ingredients: 1 1/2 cups (210 g) all-purpose flour; 1 1/2 cups (225 g) roasted unsalted peanuts; 3/4 cup (150 g) sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3/4 cup (6 ounces/170 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled; 1 large egg; 1 large egg yolk; 1 1/4 cups (320 g) Concord grape jelly

December 9, 2011

I don’t have an Austrian bone in my body, but there was just something about the beloved linzertorte, Austria’s cross between a tart and a cake, that seemed ripe for an all-American adaptation. Traditionally, the crust is made with almonds and the filling is raspberry jam. But mine is made with peanuts and is filled with peanuts’ natural partner: grape jelly. Delicious on its own, linzertorte needs no accompaniment.

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