Cherry Linzertorte

Cherry Linzer Torte becs-table.com.au

With so many cherries around at the moment, you might want to try this yummy Linzertorte.

I’m sure I’ve said before; I love to use nuts in my Baked Goods.  This recipe’s no exception, the use of hazelnuts or almonds in the pastry adds an excellent flavour and texture. So for this Cherry Linzertorte, I used Hazelnuts because of their depth of flavour. 

Cherry Linzertorte

5 from 1 reviews
Cherry Linzertorte
 
Spiced hazelnut pastry, cherry filled tart.
Author:
Serves: 8
Ingredients
  • 160 g Hazelnuts
  • 310 g Plain Flour
  • 180 g Sugar
  • 2 tsp Cinnamon
  • ½ tsp Baking Powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 230 g butter
  • 3 egg yolks
  • 1 Tbsp. vanilla
  • 1½ cup cherry preserves (I folded through fresh cherries along with my cherry kirsch vanilla jam)
Method
  1. Oven temp 170°c
  2. Conventional Method
  3. Butter a 9-inch tart pan with removable bottom.
  4. Combine nuts and ⅓ cup of flour into a food processor and process till the nuts are very finely chopped.
  5. Add the remaining 2 cups flour, sugar, cinnamon, baking powder, salt and nutmeg to the processor bowl and mix till combined.
  6. Add the butter and mix again until a coarse breadcrumb texture forms.
  7. Add egg yolks and vanilla and blend until moist clumps form.
  8. Gather around ¾ of the dough into a ball, flatten a little then press into the bottom and up the sides of the prepared tin.
  9. Spread the preserves and/or cherries onto the dough. Roll the remaining dough out on a sheet of parchment paper or Silpat mat 30 mm x 20 mm rectangle. Pop the rectangle into the freezer for 5 minutes to firm up. Cut twelve 1½ - 2 cm wide strips of dough. Arrange the strips across the torte, 6 one way and six the other, spacing evenly to form a lattice.
  10. Bake torte until the crust is golden brown and preserves are bubbling, depending on how deep your tart tin is between 30 - 45 minutes. Cool torte completely on a rack before removing from the tart tin.
  11. Thermomix method
  12. Add all dry ingredients into the TM bowl set to speed 8/5 seconds
  13. Weigh the butter into the TM bowl and Set to speed 6/4 seconds
  14. Add the three egg yolks and the tablespoon of vanilla to the TM bowl and mix on speed 6/5 seconds
  15. Tip the contents out onto a Silpat mat or cling film and form into a dough ball.
  16. Follow on from conventional method 6. for the dough forming procedure.
Chef Notes
Can be made two days ahead
Use the leftover dough to make cookies
If you have trouble decorating the top of the tart into a lattice design, you can use a cooking cutter and apply shapes or even use rolled then slightly flatten dough sausages.

 

Author: Bec

Chef/Patissier

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