Linzertorte

Linzertorte Ingredients

FRUIT FILLING	1 c Flour
6 c Hulled, halved strawberries	3 tb Sugar (up to 5)
3/4 1/4 1/4 c. granulated sugar (up	2/3 c Ground unblanched filberts
1 tb Lemon juice	6 tb Butter or margarine
1 Cinnamon stick about 2	2 Egg yolks -OR-
PASTRY	1 Whole egg

Instructions for Linzertorte

Fruit Filling: Combine all 4 ingredients in a 3 quart pan; bring to a boil. Reduce heat and cook until thick(45 minutes to an hour), stirring frequently. Remove from heat, discard cinnamon stick and let cool to lukewarm. Pastry: dont be afaid to handle this...it is not sensitive to handling like pie crust. It actually seems to benefit from it. Stir together 1 cup flour, 3-5 T sugar, and 2/3 cup ground unblanched filberts or almonds. Work 6 T butter or margarine into mixture with your fingers until well blended. Stir in 2 egg yolks OR 1 whole egg with a fork until dough holds together.( I use my food processor). Separate 1/3 of pastry for the lattice top. Press remaining pastry over bottom and sides of a 10 inch tart pan evenly.Trim dough to flush with pan and prick all over with a fork. Bake 8 minutes at 350. Place pan on wire rack and pour in filling. Divide reserved pastry into 10 pieces. Roll each piece into a 10 inch rope. Crisscross ropes over filling to make a lattice. Trim ends even with pan. Return tart to oven andbake 40 minutes or until crust is golden brown. Place on wire rack and let cool completely; cover with foil and let stand at room temperature until next day. Just before serving, dust with powdered sugar. Cut like a pie and serve. I like to use apricots(when available). blackberries, and nectarines. I wish I knew what olallieberries are and where to get them! Posted to EAT-L Digest 18 Dec 96 From: Valerie L Larson Date: Thu, 19 Dec 1996 13:12:39 -0500

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cinnamon	Egg	Flour	Fruit
Lemon	Margarine	Strawberries	Sugar

Austria Butter Lemon

for flavor and categorization

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