1/11/14

Raspberry Linzertorte

This is a bit of an over due post. I made this festive holiday tart around New Years, but I was so excited about the french macarons, that it got a little bit lost in the shuffle. But it turned out beautiful and tasted delicious, so it was well deserving of a post. I got the recipe from the Real Simple December 2013 issue, but the pattern on top was inspired by another Lindzertorte recipe in Martha Stewart's Pies and Tarts. I really enjoyed making this, because it was so simple but still looks very impressive and elegant.

Total time: 2 1/2 hours
Bake time: 35- 40 minutes

Ingredients:
1 1/2 cup toasted almonds
1 3/4 cups all purpose flour (and a little more for dusting)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold, unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
8 oz raspberry jam
1 teaspoon powdered sugar, optional.

If you have raw almonds, toast them in a 350 degree Fahrenheit oven or toaster oven for 5-10 minutes.

1. Pulse the cooled, toasted almonds in a food processor until finely ground.
2. Add the 1 3/4 cup flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp nutmeg to the food processor and combine. 
3. Add the cubed, cold butter and pulse until the mixture is the texture of rough sand. 
4. Add the 3 egg yolks and 1 tsp vanilla. Combine till the dough begins to come together when pinched.
5. Separate a forth of the dough and form into a disc. Cover in cling wrap and store in the fridge for 1 hour (or up to two days). The dough really needs to firm up or it'll run everywhere.
6. Take the remaining dough and press it into a nine or ten inch tart or pie pan and cover with cling wrap. Refrigerate 1 hour- 2 days.
*I used a ten inch tart pan that I think was meant for quiche, but it worked really well. You want the edges about 1/2 an inch in thickness. Also, try rolling a rolling pin over the top of the tin to get flat, uniform edges.
7. Heat oven to 350 degrees F. 
8. Fill the dough in the tart pan with the jam.
*I just happened to have seedless raspberry jam in the pantry, but you get fancy and use homemade. Actually any jam would go great with this, so go nuts.
9. Role the disk of dough out on well floured surface, to about 1/4 inch thick. You can cut the dough into rounds (Real Simple recommends), but I went for the more traditional pattern.
10. Bake 35-40 minutes, until the crust is golden brown. Dust with powdered sugar to serve. 



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