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Ingredients
- 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
Directions
- Cook all ingredients in a big saucepan till apricots are tender. Remove from heat, puree and cold completely before using.
- Linzer Dough:Peel hardboiled Large eggs and remove whites. Push yolks through a sieve and set aside.
- Cream together butter and icing sugar till smooth. Stir in vanilla extract and rum. Add in hazelnuts and cooked egg yolks and blend in.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 35-40 min, till a rich golden in colour. Allow to cold before cutting.
- To Assemble:Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated.
- 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.
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