Makes one 10-inch tart

Inspired by Linzertorte, the Austrian pastry named for the city of Linz, this tart is similar but less fussy to make. Like the original, it has a crust with nuts and spices, a raspberry jam filling, and a lattice topping. It’s a show-stopper; if you have a large, glass cake plate, now is the time to use it.

1½ cups flour

3 tablespoons granulated sugar

¼ cup walnuts, finely chopped

¾ teaspoon ground cinnamon

⅛ teaspoon ground allspice

¼ teaspoon salt

10 tablespoons cold unsalted butter, cut up

4 tablespoons ice water mixed with 1 teaspoon cider vinegar

Extra flour (for sprinkling)

2 cups raspberry jam

1 egg

1 tablespoon milk

Confectioners’ sugar (for sprinkling)

1. Have on hand a 10-inch tart pan with a removable bottom.

2. In a bowl, combine the flour, granulated sugar, walnuts, cinnamon, allspice, and salt. With your fingers or two blunt knives, cut the butter into the flour mixture until it resembles coarse meal.

3. Stir the ice-water mixture into the flour mixture with a fork until the dough comes together in clumps. If necessary, add more water, 1 teaspoon at a time.

4. Turn out onto a lightly floured counter. Shape into two disks, one slightly larger than the other. Wrap separately in foil and refrigerate for 30 minutes.

5. Set the oven at 425 degrees.

6. On a lightly floured counter, roll the larger piece of dough to a 13-inch round. Lift it on the rolling pin and ease it into the pan. Turn the edges over like a hem so it is even with the top of the pan.

7. In a bowl, whisk the raspberry jam to loosen. Spread the jam evenly in the pastry.

8. On a lightly floured counter, roll the remaining piece of dough to a 12-inch round. Cut into 12 strips. Arrange 6 strips spaced evenly across the tart. Set the remaining 6 strips on top of the first to form a lattice. Press the edges with the pastry rim.

9. In a bowl, whisk the egg and milk. Brush the pastry with some of the mixture.

10. Bake the tart for 12 minutes. Lower the oven temperature to 350 degrees and continue baking for 25 minutes or until the pastry is golden brown. (Total baking time is 37 minutes.) Transfer to a wire rack to cool; do not cut until fully cooled as the jam needs to set. Dust with confectioners’ sugar. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net