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Linzertorte |
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Linzertorte - print recipe
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| Yield: |
| 1 |
| Ingredients: |
| FRUIT FILLING |
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6 cup
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Hulled, halved strawberries (or whole blackberries, blueberries, boysenberries, olallieberries, or raspberries, or pitted apricots, nectarines, plums, or peeled peaches). |
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3/4
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1/4 c. granulated sugar (up to 1) |
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20 ml
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Lemon juice |
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1
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Cinnamon stick about 2 inches long(optional) |
| PASTRY |
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1 cup
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Flour |
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60 ml
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Sugar (up to 5) |
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2/3 cup
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Ground unblanched filberts or almonds |
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120 ml
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Butter or margarine |
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2
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Egg yolks -OR- |
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1 whl
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egg |
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| Method: |
Fruit Filling: Combine all 4 ingredients in a 3 quart pan; bring to a boil.
Reduce heat and cook until thick(45 minutes to an hour), stirring frequently. Remove from heat, discard cinnamon stick and let cool to lukewarm.
Pastry: don't be afaid to handle this...it is not sensitive to handling like pie crust. It actually seems to benefit from it.
Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched filberts or almonds. Work 6 T butter or margarine into mixture with your fingers until well blended. Stir in 2 egg yolks OR 1 whole egg with a fork until dough holds together.( I use my food processor).
Separate 1/3 of pastry for the lattice top.
Press remaining pastry over bottom and sides of a 10 inch tart pan evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8 minutes at 350. Place pan on wire rack and pour in filling.
Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope.
Crisscross ropes over filling to make a lattice. Trim ends even with pan.
Return tart to oven andbake 40 minutes or until crust is golden brown.
Place on wire rack and let cool completely; cover with foil and let stand at room temperature until next day. Just before serving, dust with powdered sugar. Cut like a pie and serve.
I like to use apricots(when available). blackberries, and nectarines. I wish I knew what olallieberries are and where to get them! |
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