In my spare time I’ve been working on my spare tire. That is, I’ve been doing a lot of baking. Cookies, muffins, crisps…you know, the classics. But over a month has gone by since I’ve lived here, and I figured it was high time I made something a little more local.
Today’s challenge was a traditional Austrian dessert called a Linzer Torte. Mike and I tried this delicious treat at a bakery downtown a few weeks ago, and it’s been on my “to do” list ever since. I wasn’t sure how it would turn out, since I’m not a big pie/pastry baker, but I figured I’d give it a go. I even watched a tutorial on making a lattice pattern on the top. Ha!
Well, our hard work paid off. Seriously couldn’t think of one thing to change… except maybe that we should cut larger slices next time.
2 cups all-purpose flour
2 cups ground walnuts, almonds, or hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon ground cloves
1 cup cold butter (no substitutes)
2 eggs, lightly beaten
1 1/3 cups red currant jam
- In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate until chilled. Remove two portions of dough from refrigerator; press into an ungreased 9-in. fluted tart pan or pie pan. Spread jam over top.
- Roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut into strips; arrange in over jam. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners’ sugar if desired.