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Рецепт Apricot Linzer Torte
by Global Cookbook

Apricot Linzer Torte
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Ингредиенты

  • 2 c. fresh apricot, washed and pitted
  • 2/3 c. apricot jam
  • 1/4 c. sugar
  • 1 x zest of one orange Linzer Dough
  • 3 x hard boiled egg
  • 1 1/4 c. unsalted butter, room temperature
  • 1/2 c. icing sugar
  • 1 dsh vanilla extract
  • 1/2 Tbsp. rum
  • 1/2 c. grnd hazelnuts, lightly toasted
  • 3/4 tsp salt
  • 1/4 tsp baking pwdr
  • 2 1/4 c. all purpose flour
  • 1 x egg, mixed with 2 tbsp cool water

Инструкции

  1. Cook all ingredients in a big saucepan till apricots are tender. Remove from heat, puree and cold completely before using.
  2. Linzer Dough:Peel hardboiled Large eggs and remove whites. Push yolks through a sieve and set aside.
  3. Cream together butter and icing sugar till smooth. Stir in vanilla extract and rum. Add in hazelnuts and cooked egg yolks and blend in.
  4. Sift together salt, baking pwdr and flour and add in to butter mix. Blend till dough comes together (it will be quite soft). Divide dough into 2 discs, wrap and refrigeratefor 1 1/2 hrs, till hard.
  5. Preheat oven to 350 F.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 min, 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 holes around the second disc. I punch one at 12 o'clock, then at 6, 9 and 3 o'clock and fill in the holes between those spaces. Following these holes, using a 1/4 -inch cutter (or possibly smaller pastry tip) punch smaller holes closer to the center of the torte.
  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 min, till a rich golden in colour. Allow to cold before cutting.
  10. To Assemble:Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated.
  11. 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 which will never be tough, but also holds in the juices of the fruits as it bakes.