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Apricot Linzer Torte

Apricot Linzer Torte
YIELDS
1 serving

The secret to the delicious texture of a linzer pastry dough is the use of cooked egg yolks as opposed to raw when making the dough. This adds a silken consistency that will never be tough, but also holds in the juices of the fruits as it bakes.

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Ingredients

Filling

2
cup fresh apricot, washed and pitted
cup apricot jam
¼
cup sugar
zest of one orange

Linzer Dough

3
hard boiled egg
1 ¼
cup unsalted butter, room temperature
½
cup icing sugar
dash of vanilla extract
½
Tbsp rum
½
cup ground hazelnuts, lightly toasted
¾
tsp salt
¼
tsp baking powder
2 ¼
cup all purpose flour
1
egg, mixed with 2 tbsp cold water
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Directions

Step 1

Cook all ingredients in a big saucepan until apricots are tender. Remove from heat, puree and cool completely before using.

Step 2

Peel hardboiled eggs and remove whites. Push yolks through a sieve and set aside.

Step 3

Cream together butter and icing sugar until smooth. Stir in vanilla extract and rum. Add hazelnuts and cooked egg yolks and blend in.

Step 4

Sift together salt, baking powder and flour and add to butter mixture. Blend until dough comes together (it will be quite soft). Divide dough into 2 discs, wrap and chill for
1 1/2 hours, until firm.

Step 5

Preheat oven to 350 F.

Step 6

On a lightly floured surface, roll one disc of dough to 3/4- inch thick. Using the bottom of a 10-inch removable-bottom tart pan as your template, cut out a disc of pastry. Repeat this with the second disc of pastry.

Step 7

Using the tart pan bottom as a lifter, transfer the first disc of pastry to a parchment-lined baking sheet. Spread the apricot filling over the entire surface of the dough. If the dough is very soft, I like to flash it in the freezer for 5 minutes, to make spreading the filling easier.

Step 8

Using a 3/4 -inch round cutter (I actually use the bottom of a large piping tip!), cut

Step 9

While still on the cutting board, brush the top of the disc generously with egg wash. Place gently on top of apricot filling. Place ring of a springform pan around torte to help it hold shape while cooking.

Step 10

Bake for 35-40 minutes, until a rich golden brown in colour. Allow to cool before cutting.

Step 11

Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated.

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My rating for Apricot Linzer Torte
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