Instructions

Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and beat. Slowly stir in the dry ingredients: ground almonds, gfJules Gluten Free™ All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.

Preheat oven to 375° F (static) or 350° F (convection).

Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms. The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.

Roll out remaining dough onto a clean surface or baking mat lightly dusted with gfJules™ All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 – inch thick. Cut out strips to use as lattice or use small cookie cutters to cut out shapes like hearts, circles, stars, leaves … if using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be 1 – 3 inches. If making a lattice design, skip this bake step and see below. For cookies, place them onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack.

Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. If making lattice, weave the design on top of the jam-covered tart. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for the larger tart.

Lay cookies on top of the jam in a pattern or random design, then dust with confectioner’s sugar before serving.

Note: This recipe may also be used for making Linzer Cookies, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling; top with a cookie with a hole cut out. Dust with confectioner’s sugar before serving.