2 cup fresh apricot, washed and pitted
⅔ cup apricot jam
¼ cup sugar
zest of one orange
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
1. Cook all ingredients in a big saucepan until apricots are tender. Remove from heat, puree and cool completely before using.
1. Peel hardboiled eggs and remove whites. Push yolks through a sieve and set aside.
2. Cream together butter and icing sugar until smooth. Stir in vanilla extract and rum. Add hazelnuts and cooked egg yolks and blend in.
3. 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.
4. Preheat oven to 350 F.
5. 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.
6. 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.
7. Using a 3/4 -inch round cutter (I actually use the bottom of a large piping tip!), cut
8. 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.
9. Bake for 35-40 minutes, until a rich golden brown in colour. Allow to cool before cutting.
1. Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated.