For a few glorious months, I had a food processor and it was a beautiful thing. I no longer regarded cold butter with dread. A few pulses, a whirling of blades, and voila! Scones, pie crusts, done!
So it is with great sorrow that I inform you that this recipe is quite impossible without a food processor, unless you can obtain walnut flour or meal. I have heard of almond meal and hazelnut flour, but never walnut flour. Please let me know if you do.
The other tricky thing about this is the dough strips for the lattice. My dough was far too brittle to attempt weaving together, but frankly, with enough scattering of almonds, people can’t really tell.
ADAPTED from Smitten Kitchen’s Linzer Torte
INGREDIENTS FOR CRUST 2 1/4 cup of walnuts (8 ounces), 1 1/2 cup flour (187 grams), 1 tsp cinnamon, 1/8 tsp cloves, 1/4 tsp salt, 1 1/4 stick unsalted butter (5 ounces), 1/2 cup sugar, 1 egg, 1/2 teaspoon lemon zest,
INGREDIENTS FOR FILLING 1 cup of seedless raspberry jam, 1/8 cup of toasted bread crumbs, a handful of sliced or slivered almonds
DIRECTIONS Preheat the oven to 200C. Process the walnuts with half a cup of flour until finely ground. If you grind the nuts alone, you’ll get walnut butter. Transfer the walnut-flour mixture to a mixing bowl and add the rest of the dry ingredients except the lemon zest. Cut the butter into the mixture until it feels like rough sand.
Mix in the egg and knead the dough together a few times on a lightly floured surface. Divide the dough into two pieces. Press one piece into the bottom of an 8 inch tart tin and bake it for fifteen minutes at 200C.
Meanwhile, roll out the remaining dough two pieces of saran wrap or wax paper. Slice the dough so you have long even 1-inch wide strips. Chill.
Remove your golden pie crusts and sprinkle with finely ground bread crumbs. Then spread the jam over the bottom of the tart. I had to strain mine first to remove the seeds. Then remove the chilled strips of dough and attempt to form a lattice. I just stacked mine without any attempts of weaving.
You can top it with an egg wash for extra gloss or I just dilute some jam with water and give it a brush down. Sprinkle a handful of almonds across the top and pop it into the oven at 175C/350F for 45 minutes.
Check after the first 15 minutes to see if you have to rotate the baking tray. You may have to check the tart every five to seven minutes to make sure it doesn’t burn, and adjust the temperature accordingly. Sometimes when it seems to be browning too quickly on the top, I will turn off the top burner.