For this Scandinavian-inspired dessert, bittersweet-chocolate-enriched dough is pressed into the pan, and more is rolled into long ropes and pressed to form a herringbone pattern on top. Lingonberry jam is available at specialty stores or Scandinavian markets.

　　

Ingredients

Makes one 9-inch tart

　　

For the Crust

3 ounces cold bittersweet chocolate (preferably 61 percent cacao)

　　3/4 cup granulated sugar

　　1 cup (5 ounces) whole raw almonds

　　1 1/2 cups all-purpose flour, plus more for dusting

　　1/2 teaspoon ground cinnamon

　　Pinch of salt

　　1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into small pieces

　　1 large egg

　　1 tablespoon plus 1 1/2 teaspoons fresh lemon juice

　　Confectioners’ sugar, for dusting

　　

For the Filling

1 cup lingonberry jam or seedless raspberry jam

　　

Step 1

Preheat oven to 350°F. Make the crust: Break chocolate into pieces. In a food processor, combine chocolate, granulated sugar, and almonds; pulse until finely ground, about 45 seconds.

　　

Step 2

Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.

　　

Step 3

In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together.

　　

Step 4

Place a 9-inch springform pan or bottomless tart ring on a parchment-lined rimmed baking sheet. Press about two-thirds of dough into ring, forming a 1/2-inch-thick shell. Shell should be thicker on the edge, reaching a height of 1 inch on the ring.

　　

Step 5

Using a flexible spatula, spread jam evenly over bottom of shell.

　　

Step 6

Divide remaining dough into quarters. Flour surface and hands well, and roll dough with hands into long thin ropes about 1/3 inch in diameter. Flatten slightly. Arrange decoratively in a herringbone pattern on top of jam, trimming dough as necessary.

　　

Step 7

Bake tart until slightly golden brown around edges, about 50 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate up to 1 day, wrapped in plastic, and dust lightly with confectioners’ sugar before serving.

　　Martha Stewart's New Pies and Tarts