the easiest way is to use your
hands. Shape the dough into a
ball and flatten it. Do not worry
if the dough is crumbly. Wrap
the dough in plastic and place
it in the freezer for 45 minutes.

To make the tart:
1. Preheat the oven to 375°
2. Remove the tart pan from
the freezer and place it on top
of a cookie sheet. Bake for 10 to
15 minutes, or until the crust
just starts to color.

thick rectangle. Use a knife or pas-
try wheel to cut the dough into
eight 1-inch strips. Slide the parch-
ment onto a cookie sheet and
freeze the strips for 10 minutes.

5. Use silicone spatula to
spread the jam evenly over the
bottom of the crust.

6. Remove the dough strips
from the freezer and use a long
metal spatula or large knife to
lift and place the strips across
the top of the jam-filled crust to
create a lattice. Do not try to
the crust is golden brown. Serve
warm or at room temperature. l
Paula Shoyer, a busy mother of four,
believes that a healthy kosher diet can
include desserts … if they are home-
made. A former attorney, she gradu-
ated from the Ritz Escoffier pastry
program in Paris, and now teaches
French and Jewish baking classes
across the country and around the
world. Paula is the author of the best-
selling “The Kosher Baker: Over 160
Dairy-Free Recipes from Traditional
1 cup raspberry, apricot or your favorite jam.

(Linzer Tart)
3. Remove the pan from the
oven, slide the parchment and
tart pan off the cookie sheet,
and let it cool for five minutes,
or until the dough in the freezer
is ready to be rolled out.

4. Sprinkle a piece of parch-
ment paper with some confection-
ers’ sugar. Place the dough on top
of the paper, sprinkle with more
sugar, and cover it with another
piece of parchment paper. With a
rolling pin, roll the parchment-
covered dough into a 1/3-inch-
bend the strips back to make a
perfect over-and-under lattice.

Instead, place half the strips in
one direction, an inch apart,
and then lay the others across
them in the other direction.

Trim the ends of the dough and
press them into the border of
the bottom crust. Brush the
strips with the beaten egg white
and sprinkle with the remaining
1.5 teaspoons granulated sugar.

7. Bake for 35 to 40 minutes,
or until the jam is bubbling and
to Trendy,” “The Holiday Kosher Bak-
er,” and “The New Passover Menu.”
She is a contributing editor to several
kosher websites such as kosher-
scoop.com and jewishfoodexperi-
ence.com, and magazines such as
“Joy of Kosher,” “Whisk,” and “Hadas-
sah.” She also writes for the Washing-
ton Post. She lives in Chevy Chase,
Md. To learn more about Paula and
her ongoing book tour, visit her
website at www.thekosherbaker.com.

This article first appeared on JNS.org.

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