The 15th Annual Food & Wine Classic at Aspen
Braune Linzertorte (Dark Linzertorte)
This traditional Viennese dessert has a texture more like cake than pastry. It's a perfect make-ahead dessert and freezes and defrosts perfectly.
- 1 1/12 cups unbleached all-purpose flour
- 1 cup ground hazelnuts
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 1/2 sticks butter
- 1 egg
- 1 egg yolk
- 2/3 cup raspberry preserves
- 1 egg, beaten
- 1/4 cup sliced almonds
- Confectioners' sugar
1. Mix all the dry ingredients together in a bowl. Rub in the butter finely by hand until the mixture looks sandy. Beat the egg and yolk together and stir into the dough with a fork. Stir only until the dough is smooth. It will be very soft.
2. Spread half the dough in the bottom of a buttered 9-inch springform pan. Spread the dough with the raspberry preserves, leaving a 1-inch margin around the outside. With the remaining dough, pipe a diagonal lattice over the preserves using a 3/8-inch plain tube. Pipe a border of large dots around the outside edge. Gently paint the lattice and border with beaten egg and strew with sliced almonds.
3. Bake at 350 about 40 minutes. Cool the Linzertorte in the pan on a rack. Remove the side of the pan and loosen the bottom of the Linzertorte with the point of a small knife. Slide onto a platter. Dust with confectioners' sugar.
4. Store, loosely covered, at room temperature up to 2 days, or wrap tightly and freeze.
Weisse Linzertorte (Light Linzertorte)
Follow the recipe for Braune Linzertorte, substituting ground blanched almonds for the hazelnuts, omitting the cinnamon and adding the grated zest of 1 lemon and 1 teaspoon vanilla to the eggs before stirring them into the dough.
This traditional French tarte is easy to prepare if you use a non-stick pan.
- Pate Sucree
- 8 Golden Delicious apples
- 1 cup flour
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 teaspoon baking powder
- 4 tablespoons butter
- 4 tablespoons cold butter
- 1 large egg
1. Peel, core, halve and slice apples, keeping halves intact; set aside.
2. Combine sugar, water and lemon juice in sloping-sided Teflon saute' pan with 10-inch diameter at top and ovenproof handle. Bring to a boil and cook syrup to a light caramel. Add butter off heat.
3. Arrange apple halves in pan, rounded sides down, crowding together. If there are leftover halves, separate slices to form a layer over the halves in the pan. Cook , covered, over low heat about 15 minutes. Uncover. Allow the syrup in the pan to reduce until thick; cool.
4. For dough, combine dry ingredients in food processor and pulse to mix. Add butter and pulse to mix in finely. Add egg and continue to pulse until dough forms a ball. Remove, wrap and chill dough.
5. Roll out dough into an 11-inch disk; fit over the apples in the pan. Bake at 350 for 20 minutes, or until dough is well baked through. Cool slightly; invert onto a serving platter.
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