Cherry Linzertorte Recipe - Cooking Index
Cherry Linzertorte Recipe - Cooking Index
This jam-filled pastry with a cookie-like dough takes its name from the town of Linz. The recipe uses cherry preserves for the filling. It makes enough dough for the torte and extra cookies. To make cookies, roll out dough to 1/4-inch thickness. Cut out decorative shapes and bake at 350 degrees on a parchment-lined sheet until golden, about 10 minutes.
Courses: Dessert| 1 1/4 cups | 296ml | Hazelnuts - (abt 5 oz) - toasted, husked, |
| And cooled | ||
| 2 1/3 cups | 145g / 5.1oz | All-purpose flour |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 teaspoons | 10ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1 cup | 198g / 7oz | Chilled unsalted butter - (2 sticks) - cut 1/2" pieces |
| 3 cups | 594g / 20oz | Egg yolks (large) |
| 1 tablespoon | 15ml | Vanilla extract |
| 1 1/2 cups | 93g / 3.3oz | Cherry preserves - (abt 18 oz) |
| = (preferably imported) | ||
| Powdered sugar - (optional) |
Preheat oven to 350 degrees. Butter 9-inch-diameter tart pan with removable bottom.
Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball.
Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13- by 10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.
This recipe yields 8 to 10 servings.
Source:
Bon Appetit, December 2001
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