Cranberry-Walnut Linzer Torte - fresh cranberries

Method

• Combine the cranberries, three-fourths cup sugar, apple juice, one-half teaspoon cinnamon and cloves in a heavy saucepan.
• Bring to a simmer and cook over medium heat about 15 minutes, until the mixture becomes thick like a jam.
• Remove from heat and set aside.
• Preheat oven to 425 degrees.
• Combine the walnuts, flour, cocoa, remaining one-fourth cup sugar, salt and remaining one-half teaspoon cinnamon in a bowl or a food processor.
• Add the butter, cut it in by hand or pulse it briefly in the food processor.
• Add the egg and water, mixing lightly to form a dough or, in a food processor, add the egg and water through the feed tube with the processor running.
• Gather the dough together and divide it into two parts, one slightly larger than the other.
• Pat the larger part into a flattened circle and transfer it to an 8- or 9-inch round cake pan with a removable bottom.
• Pat the dough evenly into the pan to cover the bottoms and sides up to about one-and-a-half inches high.
• Spread the cranberry jam into the pastry shell.
• Roll or pat the remaining dough into a rectangle about 8 by 5 inches.
• Slice it into about eight strips one-half-inch wide and arrange them over the cranberry filling in a lattice pattern, pressing the ends of the strips into the rim of the dough.
• Press a pattern into the rim of the dough with the tines of a fork.
• Bake for 20 minutes, reduce heat to 350 degrees and bake about 25 minutes longer, until the dough is lightly browned and the filling is bubbly.
• Allow to cool, then dust with sifted confectioners' sugar before serving.