Photo by kelisenk
kelisenk's Notes:
Expand2 cups all-purpose flour Ask a question about this ingredient
4.5 tablespoons sugar Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
14 tablespoons chilled, unsalted butter, cut into cubes Ask a question about this ingredient
1 large egg Ask a question about this ingredient
2 tablespoons or more cold water Ask a question about this ingredient
1.5 cups (about 14 oz) lingonberry preserves Ask a question about this ingredient
2 tablespoons or more strawberry preserves Ask a question about this ingredient
1 teaspoon finely grated lemon peel Ask a question about this ingredient
1/4 teaspoon almond extract Ask a question about this ingredient
Blend flour, sugar, and salt in food processor 5 seconds or whisk in large bowl if using pastry blender. Add butter, and blend until coarse meal forms. Add egg, egg yolk, and water. Blend until moist pea-sized clumps form, adding teaspoonfuls of water if dough is dry. Gather dough into ball, divide into 2 pieces, 1 slightly larger than the other. Wrap and chill at least 1 hour and up to a day.
Ask a question about this stepRoll out larger dough piece onto floured surface to 12-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. If desired, roll out small dough piece to 11-inch round and cut into 1/2-inch wide strips to create lattice pattern over filling.
Ask a question about this stepPreheat oven to 375 degrees. Stir preserves, lemon peel, and almond extract in small bowl to blend. Spoon filling into crust in pan. Bake tart for 55 minutes or until crust is golden and filling bubbles thickly. Cool tart in pan and store at room temperature.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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I love lingonberries; what a good use of them.