LinzertorteFrom dessertfirst 9 years ago
- 1 1/2 cups flour shopping list
- 1 1/4 cups almonds, blanched and toasted shopping list
- 1 cup sugar shopping list
- 1/8 teaspoon ground cloves shopping list
- Grated zest of 1 lemon shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 2 large egg yolks shopping list
- 1/4 teaspoon salt shopping list
- 1 3/4 sticks unsalted butter, room temperature shopping list
- 1 cup red currant or seedless raspberry preserves shopping list
- 1 egg yolk for egg wash shopping list
- 1 tablespoon lemon juice shopping list
- 3 tablespoons sliced almonds for garnish shopping list
How to make it
- Process toasted almonds in a food processor until very fine but before it turns oily and into butter. Combine ground almonds, flour, lemon zest, cinnamon, cloves, salt in a bowl.
- Put butter and sugar in mixer bowl and beat for several minutes until light and fluffy, scraping down sides as necessary. Add egg yolks and mix to combine. Add in flour mixture and mix until combined.
- Take dough and divide in half, flattening each into a disk. Wrap each disk in plastic and chill in refrigerator until firm, at least half an hour and up to overnight.
- Preheat oven to 350 degrees. Take a 9" springform pan and butter the bottom and sides well.
- Take one of the dough disks out of the refrigerator (if it's been in there overnight, you may have to let it sit for a few minutes to soften up). Press into the bottom and up the sides of the springform pan, aiming for a thickness of a little less than 1/4" everywhere. Use a knife to trim the dough around the sides so it is even.
- Fill bottom with pie weights. Bake dough in oven for about 15 to 20 minutes until the crust is set and the center is still slightly moist. Remove pie weights and bake in oven for about 5 more minutes until the center is dry is well. Cool on a wire rack to room temperature.
- When the shell is cool, take the second disk of dough out and roll to thickness of 1/4". If the dough gets too soft, you may need to return to the fridge to let it firm up.
- Whisk red currant preserves and lemon juice together in a bowl until smooth. Spread evenly into the shell.
- Trim the second disk of dough into a square and cut into 10 strips, each 3/4" wide. Use the strips to make a lattice pattern over the preserves, five in each direction. (to get a basket weave effect, place three strips in one direction - one down the center, two at the ends, then rotate 90 degrees and place three more in the same fashion. Rotate 90 degrees and place two more strips between the first three strips, then rotate 90 degrees and place the last two strips in the same fashion). Trim the strips off at the shell edge and press into the shell to secure. Again, if the strips start getting soft and tearing, put back in the fridge for a while.
- Beat the egg yolk with a tablespoon of water to make an egg wash and brush over the lattice. Sprinkle the sliced almonds over the top.
- Bake in the oven until the preserves are bubbling, about 45 minutes. Cool on wire rack for about 10 minutes, then run a knife around the edge of the torte and loosen the ring. Let the torte finish cooling on the rack.