Linzertorte - German Pastry Pie

Discussion in 'How To Forum' started by CULCULCAN, Jan 30, 2021.


    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member


    2 cups all-purpose flour
    2 cups ground hazelnuts
    1/2 cup sugar
    1/2 cup packed brown sugar
    1 teaspoon ground cinnamon
    1/8 teaspoon salt
    Dash ground cloves
    1 cup cold butter, cubed
    2 eggs, lightly beaten
    1 teaspoon grated lemon peel
    1-1/3 cups seedless raspberry jam
    Confectioners' sugar, optional
    In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
    Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
    Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
    Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired. Yield: 2 tortes (8 servings each).
    Serves: 16
    Prep: 25 Min + Chilling Bake: 40 Min

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