Recipe(tried): Chocolate Linzer Tart

I cut this out of the "Woman's Day" 2/18/97 issue. It's a little labor-intensive, but this tart is soooo good, you won't believe it.

Chocolate Linzer Tart



1/2 cup (about 2 3/4 ounces) hazelnuts, toasted (see Note)
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut in small pieces*
3 tablespoons ice water
1 jar (12 ounces) seedless raspberry jam (about 1 cup)
4 ounces bittersweet or semisweet chocolate, chopped
Garnish: fresh raspberries and mint leaves

Heat oven to 350 degrees F. Have ready a 9-inch round or heart-shaped fluted tart pan with a removable bottom.

Pulse nuts with 1/2 cup of the flour in a food processor until nuts are finely ground.

Add remaining flour, the sugar, cocoa and salt and pulse until blended. Add butter and pulse until coarse crumbs form.

Drizzle with water and pulse just until dough looks evenly moistened (it will be crumbly).

Remove blade, then dough. Gather into a ball and divide in half. Roll half the dough between 2 sheets of waxed paper into a 9-inch square. Transfer to a cookie sheet and remove top sheet of paper. Place cookie sheet in freezer 15 minutes.

Meanwhile pat other half of dough evenly over bottom and up sides of tart pan. Spread jam over bottom, then sprinkle with chocolate.

Invert chilled dough onto a cutting board and peel off paper. Cut into 1/2 inch wide strips. Arrange about 8 strips, evenly spaced, across filling, trimming and pressing strips together to fit. Top with 8 more strips, forming a lattice pattern. Press ends to edge of bottom crust.

Bake 50 to 55 minutes until filling is bubbly and top is set (dough firms up as it cools). Remove pan to wire rack to cool completely.

To serve:
Remove pan sides by placing center of pan on a small sturdy bowl and letting pan sides drop down. Garnish tart with berries and mint.

Servings: 12

NOTE:
To toast hazelnuts: spread nuts in a baking pan and bake in a 350 degree F oven 8 to 10 minutes until toasted and papery skins begin to flake. Turn nuts out onto a towel and rub off loosened skins.

*Butter is a must for this tart. It's decadent, but worth every bite!

Make Ahead:
The baked tart can be kept, covered, in the refrigerator up to 2 days, or wrapped airtight and frozen up to 1 month. Bring to room temperature before serving.

My own notes:
(1) Peeling hazelnuts is a pain. I found already peeled hazelnuts through the Bakers Catalog.
(2) One day I didn't have a jar of raspberry jam, but I had a can of Comstock raspberry pie filling. I used it and liked it even better!
(3) I bake any extra unused dough in little pieces (like cookies) and they're wonderful to snack on while you're waiting for the tart to cool.
(4) I also used chocolate chips once when that was all I had on hand. It worked beautifully!