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Saturday, September 30, 2006

Linzer Torte

The Altitude Adjustment Section
Here's a pretty classic recipe for a Linzer torte which originated in Austria, specifically the town of Linz, thus the name. It's from Susan Purdy’s book called The Perfect Pie. I think pies are not my strong point, so we can work on them together. They are only slightly altitude affected so they are a good thing to try. Let's start with the pastry.

3 cups A.P. flour
1/4 teaspoon salt
1 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
12 tablespoons cold unsalted butter
1 cup ground almonds, about 5 ounces
2 teaspoons lemon zest
1 large egg plus 1 large yolk

In the bowl of food processor fitted with metal blade, combine flour, salt, sugar, cinnamon, and cloves. Cut up butter and add to mixer. Pulse till you form small-sized bits. Add nuts and zest. Finally, add egg and extra yolk and pulse till dough begins to clump together. Turn out onto waxed paper and form into ball and flatten. Wrap well. Chill for 1 hour. Butter an 11-inch tart pan with removable bottom. Divide dough in 2 pieces, one slightly bigger than the other. Roll out larger piece between two floured pieces of waxed paper or parchment to 1/8 inch thickness and fit into tart pan. Chill for 30 minutes, then bake in a 425 oven for 12 minutes, or until the shell starts to color. Cool on wire rack and reduce oven to 350.

When shell is cool, fill with 1 1/3 cups raspberry jam and sprinkle top with 1/4 cup ground almonds. Take remaining dough out of fridge and make thin ropes and pat a bit flat. Criss-cross them over the tart shell. Make an egg wash to act as glue when attaching the ends. Gently press down to keep in place and brush with egg wash. Place tart in oven on sheet pan for 40 minutes till preserves are bubbling and pastry is browned. Let cool and dust top with confectionary sugar before serving.