Wild Blueberry Linzer Torte

Directions:

Preheat oven to 325° F. Combine butter and sugar in large bowl and beat until fluffy. Beat in egg yolk and vanilla. Fold in nuts, using a large rubber spatula, then fold in flour. Transfer mixture to a clean work surface and gather together to form a ball of dough. Divide dough in half. Shape half the dough into a flat pancake, warp in wax paper, and chill. Press remaining dough into a 9-inch tart tin with removable bottom, evenly lining bottom and sides of pan. Chill until dough is firm. When firm, spread Tiptree Wild Blueberry Preserves on bottom surface of tart shell. Roll out the second piece of dough between two sheets of wax paper to ½” thickness. Cut several ½” wide strips of dough and arrange over the preserves in a lattice pattern. Bake torte in preheated oven 40-50 minutes, until golden. Cool on wire rack. To serve, unmold torte, transfer to cake plate, and sprinkle with confectioners’ sugar.