Linzertorte

Steps

1. Add dry ingredients to a food processor and process until sandy evenly ground and mixed.
2. Add butter and pulse in until mealy.
3. Add egg and vanilla and process until it comes together.
4. Divide dough into two portions, one 2/3 and the other 1/3 of the dough. Form into cohesive disks, and if desired, wrap both in plastic, and refrigerate until firm but not solid, approximately 2 hours.
5. Preheat oven to 350 °F.
6. Roll out larger portion of dough and line a 10-inch tart pan.
7. Spread the preserves evenly in the shell to the edge.
8. Roll out smaller portion of dough, cut into strips, and form a lattice crust.
9. Bake for 45 minutes until evenly browned and filling bubbles.
10. Cool fully, then dust with confectioners sugar.