How to Make an Easier Linzertorte

Byamazingfoodstv


Test cook Dan Souza makes host Julia Collin Davison the ultimate Linzertorte.

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33 Comments

  1. “Some of the old recipes can be pretty fussy…”

    Proceeds with the fussiest Linzertorte recipe, ever! It looks well-made though, especially the lattice. On the other hand, the bottom crust is too thin. A smaller pan would have allowed about a 1/2 inch crust ( roughly 1 cm ) with 1/4 inch layer of jam ( roughly 1/2 cm ) which would balance the flavors better. The jam is like the icing on a traditional cake – it should not dominate. Linzertorte in Austria is a sturdy torte, though the crust should crumble a bit. And leaving out the cloves is a mistake – it’s only 1/4 teaspoon and does not compete with the fruit. It complements the fruit.

  7. This is a great recipe and really great technique! I've made it twice now. Some tips: firstly, set aside 5-6 hours from start to finish. Secondly, I didn't do this, but it would've helped to have used 55% of the dough for bottom crust and less for the lattice as there was lots leftover (I made a smaller free-form tart with the leftovers). And, next time I'll use a less sweet raspberry preserve (I think the St. Dalfour preserve is the right amount of sweetness). Finally, I scrimped on the cream on the first pie and it browned unevenly – putting more and making sure it was on everywhere helped.

  10. For hearing impaired, my notes

    1 egg
    1 tsp vanilla extract
    -Combine and lightly beat together, set aside
    ——————
    1 cup hazelnuts, toasted and skinned (don’t fuss about getting every last bit of skin)
    ½ cup + 2 Tbsp granulated sugar
    ½ cup blanched almonds
    ½ tsp salt
    -Combine and process 45-60 seconds for fine meal
    1 tsp lemon zest
    -mix in with 5 pulses
    1-½ cups all-purpose flour
    ½ tsp cinnamon
    ⅛ tsp allspice
    -mix in with 5 pulses
    12 Tbsp cold unsalted butter, cut into ½” pieces
    -cut into dry ingredients with 15 pulses (to resemble coarse cornmeal)
    -Pour in wet ingredients from first step while processor running for about 12 seconds to form into dough.
    -Form into mound and divide into 2 pieces.
    -With one piece form into 5” round and set aside
    ————
    -with other half of dough break into walnut sized pieces, distribute them in 12” fluted tart pan with removable bottom and press into an evenly distributed crust up to ¾” up sides, smoothing with measuring cup at end.
    -Chill bottom dough in pan in freezer for 30 minutes.
    ————-
    -Roll 5” round of dough into 12” square floured and sandwiched between 2 sheets of parchment paper to prevent sticking to counter or rolling pin.
    -Refrigerate this dough 15 minutes to set up before cutting.
    —————-
    -Blind bake bottom crust in pan (was last seen chilling in freezer). Line crust with greased foil then fill with pie weights. Cover tart edge with foil to prevent browning.
    -Bake at 350°F for 30 minutes on middle rack.
    —————-
    Peel off top parchment on chilled lattice dough (last seen in fridge) and square edges by trimming with knife. Cut in ¾” wide strips, cutting through parchment so it can be used to transfer strips onto tart. Re-cover with parchment and chill in freezer for 20 minutes.
    —————
    -remove from oven and cool blind baked crust to room temperature (about an hour).
    ————-
    -Stir together:
    1-¼ cups raspberry preserves
    1 Tbsp lemon juice
    -Spread preserves mixture in bottom or tart.
    ————-
    Place lattice strips on tart (last seen in freezer), removing parchment strips as you go.
    Brush lattice with 1 Tbsp heavy cream and sprinkle with 1-½ tsp demerara sugar.
    —————-
    Bake at 350°F on middle rack for 40-45 minutes. Cool for 2 hours before unmolding and cutting with chef’s knife.

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