Brown Linzertorte: Linzertorte Braun

Total Time
1hr
Prep 0 mins
Cook 1 hr

A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved is up to you. Chef Rodgers votes for black currants.

Ingredients Nutrition

Directions

  1. TO MAKE THE DOUGH: In a food processor fitted with the metal blade, process the FLOUR and HAZELNUTS (filberts) until the nuts are ground into a fine powder. Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together. Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 60 minutes and up to overnight.
  2. Position a rack in the center of the oven and heat to 350°F.
  3. Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment and butter the paper.
  4. Crumble one of the dough disks into the pan. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.) The dough will be quite thick, about 1/4 inch at the sides. Prick the dough with a fork and freeze for 10 minutes. In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white. Place the springform on a baking sheet and bake just until the dough is set, about 15 minutes. Cool completely on a wire rack.
  5. Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell. Roll out the remaining dough on a lightly floured work surface into a 1/4 inch thick circle. Using a fluted pastry wheel, cut the dough into 3/4 inch wide strips. Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to side crust. If the strips crack, piece them back together. Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.) In a small bowl, beat the egg yolk with the milk. Brush the strips lightly with the egg yolk mixture and sprinkle the top with almonds. Bake on the baking sheet until the preserves are bubbling, about 45 minutes.
  6. Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least 3 hours. Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again on a serving plate. Sift the confectioners’ sugar over the torte and serve. Makes 8 servings.
  7. MAKE AHEAD: The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let stand for 10 minutes before using. The tart can be baked up to 2 days ahead, wrapped in plastic wrap, and stored at room temperature.
  8. Kaffeehaus . Rick Rodgers.

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