Hazelnut Linzertorte With Cranberry Apricot Filling Food

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LINZERTORTE



Linzertorte image

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 tortes (8 servings each).

Number Of Ingredients 12

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM



Linzer Crumble Pie with Cranberry-Raspberry Jam image

We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Number Of Ingredients 10

1 1/4 pounds fresh or frozen cranberries
12 ounces fresh or frozen raspberries
2 3/4 cups sugar
1 vanilla bean, split and seeds scraped
Nonstick cooking spray
3 sticks plus 1 tablespoon unsalted butter, room temperature
2 cups sugar
4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 cups toasted skinned hazelnuts, finely chopped

Steps:

  • Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
  • Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
  • Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
  • Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

LINZERTORTE



Linzertorte image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 11

1/2 cup hazelnuts (about 2 1/2 ounces)
1 cup blanched almonds (about 5 ounces)
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature (3/4 cup)
1 cup granulated sugar
1 large egg yolk
1 1/4 cups raspberry jam
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
  • In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
  • Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
  • Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
  • Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.

CRANBERRY LINZER TORTE



Cranberry Linzer Torte image

This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it a perfect Thanksgiving dessert. The secret to rolling a dough made with nuts is to keep chilling it if it becomes difficult to handle. Linzer torte keeps up to a week if well-wrapped, and also freezes well, before or after baking.

Provided by David Tanis

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

12 ounces/340 grams cranberries
2 cups/450 grams sugar
Zest of 1 orange
Juice of 1 orange, plus water to equal 3/4 cup/220 milliliters
Pinch of salt
3/4 cup/120 grams whole hazelnuts
3/4 cup/120 grams whole almonds
1 3/4 cups/270 grams unbleached all-purpose flour, plus more for dusting
14 tablespoons/198 grams unsalted butter, plus more for greasing the pan
3/4 cup/160 grams sugar
Zest of 1 lemon
Zest of 1 orange
1 large egg, plus 1 egg yolk
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, optional

Steps:

  • Combine all ingredients in a saucepan over medium-high heat, stirring to dissolve sugar. Lower heat to a brisk simmer and stir frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Set aside. (Filling may be prepared in advance.)
  • Heat oven to 400 degrees. Place hazelnuts and almonds on a baking sheet and bake about 10 minutes, until well browned. Rub skins off hazelnuts while still warm, discarding skins. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.
  • In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.
  • In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.
  • Divide dough into two pieces, one slightly bigger. Form larger piece into a ball, wrap and flatten to a 1-inch thickness. Form smaller piece into a rough rectangle, wrap and flatten to a 1-inch thickness about 4 by 5 inches. Chill 3 to 4 hours, or overnight.
  • Heat oven to 350. Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of dough into a 12-inch circle, dusting the top with flour as necessary. If dough is difficult to handle, chill again. Pat evenly into pan until sides and bottom are completely lined with dough about 1/8-inch thick. Refrigerate or freeze tart shell until firm.
  • Roll out smaller piece of dough on floured parchment paper to rectangle about 10 by 12 inches and 1/8-inch thick. Cut into strips about 3/4 inch by 12 inches. Transfer parchment to a tray and refrigerate or freeze until firm.
  • Spread cranberry jam evenly into shell. Lay strips across top in a lattice pattern. Form remaining dough scraps into a rope 1/2 inch in diameter and use it to encircle outer edge of tart. Score diagonally with the handle of a spoon or flute with fingers to make a border.
  • Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar if desired. Serve in small wedges.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 99 milligrams, Sugar 56 grams, TransFat 1 gram

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