Welcome to Tort(e) Tuesdays, jurors! Each month on the first Tuesday, I will feature a “Tort(e)”
I call it a Tort(e) because it has multiple meanings: (1) a Tort is a “wrongful act . . . that results in injury to another person, property, reputation or the like.” and (2) a Torte, with an “e” is “a rich cake, especially one containing little or no flour.” And this month we are doing a Linzer Torte!
It’s APRIL! What?! When I planned this post, April seemed so far away, as did the wedding, and now April is here and the wedding has come and gone! I decided upon a Linzer Torte/Linzertorte because my birthday is in April and it almost sounds like “Lynn’s”torte so I went with it…just go with me here…
So once I decided I was going to do a Linzertorte, I settled on the classic flavor combination of lemon and raspberry, and decided to throw in a little boysenberry to keep things interesting, and because I had never tried boysenberry jam and this was a great excuse to buy it. You could of course use homemade jam, or even a nice compote would go well in this torte.
I used a combination of walnuts and almonds to make the dough for the crust, and let the crust sit in the fridge overnight to make it really sturdy under the jam. This isn’t really necessary, you can just chill it for 30 minutes or so, but to me, oftentimes I find it easier, time-wise, to break things up and do something the day before.
I tried to do the lattice the best I could, but it was my first time and I was in kind of a time crunch with the sun setting and all… think it turned out okay…there’s always next time! Plus you end up cutting it up anyway right? It’s delicious either way!
- ½ cup unblanched almonds, whole
- ½ cup raw walnuts (shelled)
- 1 cup powdered sugar
- 1½ cups all purpose flour
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- ¼ tsp salt
- zest from 1 lemon
- 1½ sticks butter (3/4 cup)
- 3 large egg yolks
- ½ cup lemon curd
- ½ cup boysenberry jam
- 1 cup raspberry jam
- 1 TBSP whole milk
- In your food processor, combine the almonds, walnuts and powdered sugar and mix until combined in a fine powder.
- Combine the flour, cinnamon, cloves,salt and lemon zest into a small bowl.
- Beat the butter in your stand mixer using the paddle attachment, on medium speed, until fluffy.
- Add in the almond mixture, then 2 of the egg yolks. Beat to combine, then reduce speed to low and add in the flour mixture, slowly, allowing the mixture to incorporate.
- Take ⅓ of the dough (approximately) and roll it into a disk, wrap in saran wrap and let set in fridge for at least 20 minutes (I let it sit overnight then removed it and let it come to room temp for about 10 minutes).
- Take the remaining dough and press it into the greased tart pan (I used rectangular but you could also use a round tart dish...tart dishes just work well because the bottom will lift out!). Refrigerate 20-30 minutes (again I just did overnight).
- Layer the jam on the dough. I started first with the lemon curd, then the boysenberry, then the raspberry, using a spoon to smooth out each layer to evenly goat.
- Remove the dough disc from the fridge and roll it out on a floured surface about ¼ inch thick. Using a knife or pastry cutter, cut long strips and layer them on your tart, interlacing them if you are fancy and good at latticing... read = come teach me your ways).
- Place torte in freezer for 20 minutes and preheat oven to 350.
- Take remaining egg yolk and milk and whisk together in a small bowl. Remove torte from fridge and brush the egg wash onto the crust.
- Bake for 45-55 minutes, or until crust is golden-brown and jam is boiling.
- Remove from oven and let cool. Serve barely warm (or like me, just put it in the fridge, cut it and then eat it chilled...SO GOOD!)