Linzertorte
Hazelnuts or almonds -- 1 1/2 cups
Sugar -- 2/3 cup
Flour -- 1 1/2 cups
Cinnamon -- 1/2 teaspoon
Cloves -- pinch
Salt -- 1/4 teaspoon
Unsalted butter, cut into small pieces -- 14 tablespoons
Egg -- 1
Red currant or raspberry jam -- 150g 1 cup
Egg yolk -- 1
Method
Add the hazelnuts or almonds and 1/2 cup of the sugar to a food processor and pulse until the nuts are finely ground. Add the remaining sugar, flour, cinnamon, cloves and salt and pulse to mix together well.
Add the butter to the flour-nut mixture and pulse until the butter is well incorporated and the flour has a mealy texture. Add the egg and pulse until the dough comes together.
Remove the dough to a lightly floured work surface and knead until smooth. Form into a disc, cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F. Butter the bottom of a 9-inch springform pan. Roll out 2/3 of the dough into a circle. Place the circle into the springform pan and press it out to fill the bottom of the pan. Spread the jam evenly over the dough, leaving a 1/2-inch border around the edge.
Roll the remaining dough into pencil-thin ropes. Lay the ropes over the jam about 1/2-inch apart and extending to the border to form a lattice-crust (see photo). Lay ropes of dough around the edge of the tart to form a border and seal in the top lattice crust.
Mix the egg yolk with a couple teaspoons of water. Use a pastry brush to brush the crust with the egg yolk. Place the tart on a baking pan and place it in the oven. Bake for about 45 minutes, or until the crust is cooked through and nicely browned.
Allow the Linzer torte to cool completely in the pan, then remove it to a serving platter. Linzer torte is best served the next day as its crust gets moister with time.
Sugar -- 2/3 cup
Flour -- 1 1/2 cups
Cinnamon -- 1/2 teaspoon
Cloves -- pinch
Salt -- 1/4 teaspoon
Unsalted butter, cut into small pieces -- 14 tablespoons
Egg -- 1
Red currant or raspberry jam -- 150g 1 cup
Egg yolk -- 1
Method
Add the hazelnuts or almonds and 1/2 cup of the sugar to a food processor and pulse until the nuts are finely ground. Add the remaining sugar, flour, cinnamon, cloves and salt and pulse to mix together well.
Add the butter to the flour-nut mixture and pulse until the butter is well incorporated and the flour has a mealy texture. Add the egg and pulse until the dough comes together.
Remove the dough to a lightly floured work surface and knead until smooth. Form into a disc, cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F. Butter the bottom of a 9-inch springform pan. Roll out 2/3 of the dough into a circle. Place the circle into the springform pan and press it out to fill the bottom of the pan. Spread the jam evenly over the dough, leaving a 1/2-inch border around the edge.
Roll the remaining dough into pencil-thin ropes. Lay the ropes over the jam about 1/2-inch apart and extending to the border to form a lattice-crust (see photo). Lay ropes of dough around the edge of the tart to form a border and seal in the top lattice crust.
Mix the egg yolk with a couple teaspoons of water. Use a pastry brush to brush the crust with the egg yolk. Place the tart on a baking pan and place it in the oven. Bake for about 45 minutes, or until the crust is cooked through and nicely browned.
Allow the Linzer torte to cool completely in the pan, then remove it to a serving platter. Linzer torte is best served the next day as its crust gets moister with time.