Does anyone have a good recipe for Apricot Linzer Torte?!
Does anyone have a good recipe for Apricot Linzer Torte?
Answers: Apricot Linzer Torte
for a 9-inch buttered springform pan
Ingredients
? c unsalted butter
? c sugar
1 c ground almonds
1 Tbsp Kirsch
1? c. flour
1 tsp cinnamon
? Tbsp lemon zest
1 c. good quality apricot preserves
Preparation
Cream together butter and sugar until light and fluffy.
Gradually add ground almonds and Kirsch.
Mix flour and cinnamon together and add lemon zest.
Mix dry ingredients well into butter almond mixture. (You may want to use your hands)
Spread a little less than two thirds of dough on bottom and a little up the sides of a buttered 9-inch springform pan. Roll remaining dough between 2 sheets of waxed paper and cut into strips for the lattice work top. Refrigerate for a few hours.
When the dough is well chilled, slather the bottom layer with apricot preserves. Place the dough strips in a latticework pattern on top of preserves. Use a tiny cookie cutter (I use a little star) to make shapes out of left over dough. Arrange the stars all around the edge of the torte and use more stars to cover up any places that the dough tears.
Bake at 350F for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform.
Serve in small wedges. Add whipped cream or crème fraiche if you want to be decadent. Apricot Linzer Torte ? llizard aka ejm 2001, 2002
Ingredients (for a 9 inch buttered springform pan)
? c. unsalted butter
? c. sugar
1 c. ground almonds
1 Tbsp Kirsch
1? c. flour
1 tsp cinnamon
? Tbsp lemon zest
1 c. good quality apricot preserves
Preparation
Cream together butter and sugar until light and fluffy.
Gradually add ground almonds and Kirsch.
Mix flour and cinnamon together and add lemon zest.
Mix dry ingredients well into butter almond mixture. (You may want to use your hands)
Spread a little less than 2/3 of dough on bottom and a little up the sides of a buttered 9 inch springform pan. Roll remaining dough between 2 sheets of waxed paper and cut into strips for the lattice work top. Refrigerate for a few hours.
When the dough is well chilled, slather the bottom layer with apricot preserves. Place the dough strips in a latticework pattern on top of preserves. Use a tiny cookie cutter (I use a little star) to make shapes out of left over dough. Arrange the stars all around the edge of the torte and use more stars to cover up any places that the dough tears.
Bake at 350F for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform.
Serve in small wedges. Add whipped cream or crème fraiche if you want to be decadent. heres one
The secret to the delicious texture of a linzer pastry dough is the use of cooked egg yolks as opposed to raw when making the dough. This adds a silken consistency that will never be tough, but also holds in the juices of the fruits as it bakes.
Ingredients:
Filling
2 cups fresh apricot, washed and pitted
2/3 cup apricot jam
1/4 cup sugar
zest of one orange
Linzer Dough
3 hard boiled egg
1 1/4 cups unsalted butter, room temperature
1/2 cup icing sugar
dash of vanilla extract
1/2 tbsp rum
1/2 cup ground hazelnuts, lightly toasted
3/4 tsp salt
1/4 tsp baking powder
2 1/4 cups all purpose flour
1 egg, mixed with 2 tbsp cold water
Directions:
Filling
Cook all ingredients in a big saucepan until apricots are tender. Remove from heat, puree and cool completely before using.
Linzer Dough
Peel hardboiled eggs and remove whites. Push yolks through a sieve and set aside.
Cream together butter and icing sugar until smooth. Stir in vanilla extract and rum. Add hazelnuts and cooked egg yolks and blend in.
Sift together salt, baking powder and flour and add to butter mixture. Blend until dough comes together (it will be quite soft). Divide dough into 2 discs, wrap and chill for 1 1/2 hours, until firm.
Preheat oven to 350 F.
On a lightly floured surface, roll one disc of dough to 3/4- inch thick. Using the bottom of a 10-inch removable-bottom tart pan as your template, cut out a disc of pastry. Repeat this with the second disc of pastry.
Using the tart pan bottom as a lifter, transfer the first disc of pastry to a parchment-lined baking sheet. Spread the apricot filling over the entire surface of the dough. If the dough is very soft, I like to flash it in the freezer for 5 minutes, to make spreading the filling easier.
Using a 3/4 -inch round cutter (I actually use the bottom of a large piping tip!), cut 8 holes around the second disc. I punch one at 12 o’clock, then at 6, 9 and 3 o’clock and fill in the holes between those spaces. Following these holes, using a 1/4 -inch cutter (or smaller pastry tip) punch smaller holes closer to the center of the torte.
While still on the cutting board, brush the top of the disc generously with egg wash. Place gently on top of apricot filling. Place ring of a springform pan around torte to help it hold shape while cooking.
Bake for 35-40 minutes, until a rich golden brown in colour. Allow to cool before cutting.
To Assemble
Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated. I haven't got one, but you may like to look at this. No, but that sure sounds good! I'll see if I can look up a recipe for it, or create one. Meantime, good luck finding one yourself.