Sunday, November 19, 2017

LINZER TART



As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town of Linz.  
 I remember gathering  in fall hazelnuts from the woods in Romania and than we were so happy seeing this desert on the table.
Later on, we went to Von Trap family restaurant in Vermont, and we learn  that lingonberry jam is perfect for this desert.  My mother and my mother in law used raspberry jam that we used to pick from city of Bran’s woods, where my mother in law had her ancestors house.

Lingonberry  fruits are very common in north of Germany, Norwegian and Sweden, dark red fruits ripped in fall.


 This is  my combination of  recipes from:  NY TIME COOKING   and the one from Marshall Faye, the pastry chef at the von Trapp Family Lodge in Stowe, Vermont and my mother’s recipe.  





 INGREDIENTS:

¾ cup/120 grams whole hazelnuts
¾ cup/120 grams whole almonds
1 1/3 cups/170 grams  all-purpose flour, plus more for dusting
12 tablespoons/170 grams unsalted butter, at room temperature 
¾ cup/160 grams sugar
1 egg yolk
1 teaspoon vanilla extract
teaspoon ground cloves
teaspoon ground nutmeg
1 ¼ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons lingonberry jam (or raspberry, or plum butter,
                                     or red currant) 

Powdered sugar, optional
  

Step by step recipe from NY TIMES follow.


               
MY NOTE: I MIX ALL THE INGREDIENTS IN A STAND UP  
                    MIXER, UNTIL I HAVE A “GATHER UP DOUGH”.





                   IT IS VERY IMPORTANT TO PUT DOUGH TO  REFRIGERATOR FOR 20-30 MIN, TO GET IT COLD AND MAKE THE TART.
                  
                   DIVIDE DOUGH IN TWO UNEVEN PARTS.  
                   THE BIG PART YOU CAN SET UP ON TART PAN PUSHING SLOWLY WITH YOUR FINGERS, PUT THE JAM ON TOP AND REFRIGERATE. 



               THE SMALER PART OF DOUGH, YOU SPREAD AS A PIE CRUST AND REFRIGERATE. WHEN YOU TAKE OUT FROM REFRIGERATOR IS STIFF AND YOU CAN QUICKLY CUT STRIPS TO MAKE A DESIGN ON TOP AND ON THE MARGIN OF TART.




                 


BAKE AT 350 FOR 40 MINUTES.







MAKE THE DOUGH (from NY TIMES COOKING step by step)

1 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.

TORT DIPLOMAT, (CHARLOTTE WITH FRUITS)

TRANSLATED BY ME, IN ENGLISH, FROM THIS GREAT ROMANIAN BLOG: https://pofta-buna.com/tort-diplomat-reteta-veche/ I was lookin...