Apricot Linzer Torte

  • serves 1
Anna Olson
Anna Olson Sugar

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.

18 Ratings
Directions for: Apricot Linzer Torte

Ingredients

Filling

2 cup fresh apricot, washed and pitted

⅔ 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

To Assemble

Directions

Filling

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

Linzer Dough

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.

To Assemble

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

See more: Bake, Fruit, Dessert, Party Favourites


https://www.foodnetwork.ca/recipe/apricot-linzer-torte/2588/

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