Linzer Tart with homemade blood orange jam

Ingredients:

Tart

• 225 g butter, room temperature
• 150 gr. granulated sugar
• 1 large egg
• 1 large egg yolk
• 5 ml vanilla extract
• 260 gr. cake flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 0.5 ground cinnamon
• 120 g of ground almonds
• 40 g chopped graham crackers
• 310 ml blood orange jam, or other thick jam
• 1 egg, beaten with 30 ml of water, for greasing

Blood orange jam

• 500 g of red oranges (3-4 pcs.)
• 125 ml of water
• 60 ml freshly squeezed lemon juice
• 400 gr. granulated sugar
• 1 packet of liquid pectin
• 5 ml vanilla extract
• 5 ml butter, optional

Preparation:

1. Tart:

   
   In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Add the egg and egg yolk and beat again, adding the vanilla.
2. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon, then fold in the ground almonds and crushed graham crackers. Add the dry mixture to the butter mixture and mix well. Form the dough into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours before rolling (or freeze the dough for up to 3 months and thaw in the refrigerator before rolling).
3. Preheat oven to 180°C (350°F). On a lightly floured surface, roll out one disk of dough (you can knead it slightly to make it easier to work with and prevent cracks) into a circle just under 1.25 cm thick and large enough in diameter to line the bottom and sides of a 9-inch fluted tart tin with a removable bottom (ideally, the sides should be 1 1/2 inches high). Press the dough into the tin and trim off any overhanging edges. Spread the jam evenly over the bottom of the tart.
4. Roll out the second piece of dough into a circle of the same thickness. Using a serrated pastry cutter or a regular knife, cut the dough into eight strips, approximately 3.25 cm wide. Lay half of the strips evenly spaced on the surface of the jam. Carefully lift two alternating strips of dough, folding them back a quarter of the way. Place a new strip perpendicular to the fold of the folded strips. Then fold them over the new strip. Now lift the opposite alternating two strips from the other side and fold them back as far as possible (to the edge of the newly laid perpendicular strip), and place the second perpendicular strip next to it. Lay out two more strips of dough using the same technique. Press the dough around the edges and trim off any excess ends. Don't worry if there are gaps between the strips; the dough will expand during baking.
5. Brush the top of the pie with the egg wash and bake on a baking sheet for about 45 minutes until golden brown. Cool the tart on a wire rack, then remove from the pan and serve.

6. Blood orange jam

   
   Peel the oranges with a vegetable peeler (avoiding the white pith). Slice the peel into thin strips. Bring water to a boil in a saucepan, add the peel, and blanch for 2 minutes. Drain and rinse the peel.
7. Remove the white rind from the oranges and separate them into segments, cutting the segments away from the membrane. Place them in a clean saucepan (squeeze any remaining juice from the membrane portion of the oranges into the saucepan). Return the peels to the saucepan, add 0.5 cups (125 ml) fresh water and the lemon juice, and bring to a boil over medium-high heat. Cook the mixture for about 10 minutes, until the liquid has reduced by a third, then add the sugar. Bring to a boil, stirring constantly. If the jam begins to foam, you can add butter to stop it.
8. When the jam is fully simmering, add the liquid pectin and vanilla and stir. Once the jam returns to a boil, remove it from the heat and pour it into a heat-resistant jar or container. Once cooled, refrigerate or preserve using an appropriate method.
   
   Exit: about 2.5 tbsp / 625 ml