| Linzertorte
Hardware: one 9-inch false-bottomed tart pan
Ingredients:
1 1/2 cups all-purpose flour
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 cup unblanched almonds
1/2 cup sugar
1 tsp. grated lemon peel
2 hard cooked egg yolks, mashed
1 cup unsalted butter, softened (2 1/4 lb. sticks plus butter for pan)
2 raw egg yolks, lightly beaten
1 tsp. vanilla extract
1 1/2 cups raspberry preserves
1 egg lightly beaten
2 Tbs. light cream
confectioners sugar
In a food processor, grind together the almonds and sugar until the
almonds are finely ground. Sift the flour, cloves, and cinnamon
together in a deep mixing bowl, then add the almonds and sugar, lemon
peel, and mashed hard-cooked egg yolks. With a wooden spoon, beat in
the butter, raw egg yolks and vanilla extract. Continue to beat until
the mixture is smooth and doughy. Form the dough into a ball, wrap it
in wax paper or plastic wrap, and refrigerate it for at least one hour.
Remove about 3/4 of the dough and return the rest to the refrigerator.
Lightly butter the pan. Add the dough (if it is too firm, let it
soften a bit) and with your palms and fingers, smoosh it in the pan
so that it covers the bottoms and sides making a shell about 1/4
inch thick. Spoon in the raspberry preserves and spread it evenly
over the bottom of the shell. Take the remaining 1/4 of the dough
out of the refrigerator and divide it into six approximately equal
portions. On a well floured surface, using your hands or a rolling
pin, roll each of the portions into a strip equal to the diameter of
the pan. Place one strip across the center of the torte and two others
on either side of it about equidistant from the center and sides of the
pan. Turn the pan 1/4 turn and repeat the procedure with the three
remaining strips so that you create an X-like lattice pattern across
the top of the torte.
Run a sharp knife around the top of the pan to loosen the part of the
bottom dough that extends over the top edge of the pan. Press it
with your fingers so that it forms an even border and covers the edge
of the strips. Lightly beat the whole egg and the cream. With a
pastry brush, coat all the exposed pastry. Refrigerate the torte for
half an hour and preheat the oven to 350.
Bake the torte in the middle of the oven for 45 to 50 minutes or until
it is lightly browned. Set the pan on a large jar or coffee can and
slip down the outside rim. Let the torte cool at room temperature
for five minutes, then sprinkle it with confectioners sugar.
Serve at room temperature with whipped cream or vanilla ice cream.
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