Linzer Torte

 

This is the first recipe in Maida Heatter's classic Book of Great Desserts.  If you're serious about desserts, you can't do without this cookbook!  I've eaten many versions of Linzer Torte but, for various reasons, each has fallen short of this one.

 

This is not a difficult recipe, especially after you've been through it once.

 

The recipe as given makes two tortes in the 9" tart pans used for Blueberry Tart.  That's a lot, at leat for a bachelor.  While you could make one 11" or 12" torte, it's so rich that the smaller size strikes me as more practical.

 

Crust:

• 3 cups flour
• 1 1/2 tsp cinnamon
• 10 oz butter (2 1/2 sticks)
• 1 2/3 cup sugar
• 4 1/2 cups walnuts, finely ground (1 lb)
• 1 egg pus one egg yolk, slightly beaten
• 1 large lemon, finely grated rind of

 

Filling:

• 1/4 cup fine bread crumbs
• 2 cups raspberry jam (24 oz)

 

Topping:

• 1 egg yolk, diluted with 1 tsp water
• 1 cup almonds, slivered (5 oz) 

 

1. Preheat the oven to 400°.  Line the removable-bottom tart pan with a circle of baking parchment (not optional!).
2. With a pastry blender, cut the butter into the flour and cinnamon.  Mix in the other ingredients, working the dough with your hands until it holds together into a large ball.  "Break off" the dough by smooshing small amounts (2 Tbsp) against the counter and away from the mass with the heel of your hand.  Break off the dough a second time.  Divide the dough into uneven quarters.
3. Roll out the largest two wuarters so they will just fill the pan (or press the dough into the pan as in Blueberry tart; I roll).  bake thses shells for 15 minutes at 400° until they begin to color.  Reduce oven to 350°.
4. During baking, roll out the remaining quarters between wax paper and put into the freezer on a cookie sheet to chill.
5. Sprinkle 2 Tbsp of bread crumbs over the bottom of each shell (absorbs extra moisture from the jam).  stir the jam until soft and place 1 cup in each shell.
6. Remove the dough from the freezer, discard top sheet and cut dough into strips 1/2" wide.  Create a lattice top over each shell (but don't bother to weave).  The baked and unbaked dough will blend in perfectly so don't be finicky; broken strips look just fine.
7. Glaze the entire top with breaten egg yolk diluted with a little water.  Sprinke 1/2 cup of almonds over the top.  Bake for one hour at 350° until well browned.  Cool.  Keeps very well.