November 18, 2012

Linzer Torte ~ Free and Easy Bake Along

Thanks to Joyce for picking this Linzer Torte/Tart for this round Bake Along. I never knew there is a Linzer Torte/Tart until i saw my Bake Along friends baking theirs.  I went to google for Linzer Torte/Tart  recipe and i found this recipe from here

A Linzertorte (Linzer Torte) has two delicious layers of rich and buttery, nut flavored pastry sandwiched together with preserves. What makes this torte so beautiful is the lattice design of the top crust and while black currant preserves are the traditional filling, raspberry as well as apricot and cranberry are often use in North America. 
Read more: here


When i found this Linzer Torte recipe, i started to prepare the ingredients and the torte baking pan. I can't find fresh raspberry in my town neither is the frozen or can type so I decided to make the filling in cranberry. Thanks to Mich who gave me some information that Linzer Torte filling can be any varieties.

  • cranberry sauce
  • it is like jelly
  • i mashed it up, into paste
  • filled up my Linzer tarts

Get ready all the ingredients and when i am ready to start...
Oops!! Only to realize that my food processor is not working..sigh!!
I went to my mum's place which is 2-3 minutes drive from my house to borrow hers..:D 

Everything goes smoothly, the crust dough is done. I gathering the dough into a ball. Divide into 2 pieces, 1 is slightly larger, wrapped the smaller with cling wrap and put into the fridge. Then the other large piece is to roll out and press into the tart baking pans(I use 4 small ones, size is 3 inches). I found the dough is a bit oily though; i went to check the recipe again..OMG! after i checked i found out that i have added 240 grams of butter instead of 195 grams which is too much. Cut my story short..heehee
I did not re-do the crust dough. No doubt it is  a bit too soft to work with. Especially weaving the lattice topping part. 

**This is how i weave my lattice top. I have label the dough strips with 1,2,3,4,5 and 6. Do this on a parchment paper or a plastic wrap or a wax paper.
                                      a                 b                c              d
  • a..Lay strip #2 across #1
  • b..Lay strip #3 underneath #1
  • c..Fold bottom half of #3 up (if the piece break, just paste it back)
  • d..Layer a new strip (#4) on #2 and flip #3 back (it will be on top of #4)
                                         e              f                 g               h
  • e..This is how it looks when #3 is flipped back
  • f..Fold upper half of 3 down
  • g..Lay a new strip (#5) on top of #2 ( it will be on top of #2 and underneath of #3)
  • h..Fold the right half of #3 and #5 backwards, layer a new strip (#6) on #1 (it will be underneath #4 and #5)
                                           i                 j             k               l
  • i..This is how it look when #4 and #5 is flipped back.
  • If it is too soft to flipped on the tart, just put it into fridge for #1-#2 minutes.
  • j and k..Flipped the lattice top onto the filled tart/torte base. Remove the plastic wrap or parchment paper.
  • l..Trimmed the edges neatly. DONE!!
**Sorry the lattice topping was not done nicely as the dough crust is a bit too soft to handle..:p But i hope you have an idea how the weave lattice top was done!

 Finally my Linzer Tarts is done!!


Do you want to know what is the comments of my hubby and  my children about my Linzer Tarts??
Hubby's comment: The crust is buttery, crumbly ...it matches with the filling nicely.. which is not too sweet.. overall ..its lovely!..:)
Shawn's comment: Smells good! He like the nut flavored crust but the cranberry filling is a bit sour to him.. overall ..its so so to him!..:l
Sam's comment: He likes the crust, He loves the crust..He only want the crust.. overall ..its only the crust is good! :)
Seanan's comment: He loves the filling, He loves the crust.. overall ..its good! :D
I am sharing this post at Bake Along #35 hosted by Zoe of Bake for happy kids, Lena of Frozen Wings and Joyce of Kitchen Flavours.

Photobucket

Linzer Torte
recipe source: joy of baking with a little changes
Ingredients:
150g whole almonds (can use blanched almonds)
60g  whole hazelnuts (i replace this with whole almonds)
195g granulate sugar
zest of one lemon
1 tsp ground cinnamon
1/8 tsp ground cloves (i omit this)
1/4 tsp salt
1/2 tsp baking powder
195g cold unsalted butter cut into pieces
2 large (40g) egg yolks 
1 tsp pure vanilla extract
Icing sugar for dusting

Filling:
I use can cranberry sauce.
(If you are interested to make the raspberry preserves please refer to the link above)

To Do:

  • Preheat the oven to 170c and position rack in the center of the oven. Place almonds on a baking sheet and bake for about 8-10 minutes or until lightly brown and fragrant. Remove from oven and place on wire rack to cool. Once the almonds are cooled place in a food processor and process, along with 1/2 cup (65g) of flour, until finely ground. Add remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt and baking powder and process until evenly combine. Add butter and pulse until the mixture looks like fine crumbs. Add in yolks and vanilla extract and pulse until the dough just begins to come together.
  • Gather the dough into a ball. Divide it into two pieces, one slightly larger than the other. Wrap the smaller ball in plastic wrap and refrigerate for 1 hour or until firm enough to roll. (I only refrigerate mine for 30 minutes)
  • Take the larger ball of dough and press it onto the bottom and up the sides of a buttered 9-10 inch (23-25 cm) tart pan or springform pan. (i used 4 small non-stick springform tart pans with the size of 3 inch (7.5 cm) each.) I am press the dough about 2 cm up the sides of the pan.
  • Spread the filling over the bottom of the crust. Cover with plastic wrap and place in the refrigerator. Once the smaller dough is firm, remove from the fridge and roll it between two sheets of wax paper into the size of the tart pan you are using. Using a pastry wheel or pizza cutter, cut the pastry into strips. (please refer to the top tutorial for how to weave the lattice top)
  • Bake the tarts in a preheated 177c oven for about 30-35 minutes or until pastry is golden brown and set. Let the torte cool on a wire rack before unmoulding. 
**I personally felt that the tart is lovely served warm with a dollop of whipped cream. I did not dust the top of the torte with icing sugar. 

**This torte will keep for a few days at room temperature or in the refrigerator for about a week. It can also be frozen. 
********

30 comments:

  1. Hi Mui Mui, You did a great job with your Linzer Tart! So many of us find that our dough is very soft too and difficult to work for the lattice top! But nevertheless, everyone had success with their first try at making Linzer Tart! I'm really glad that I've picked this challenging theme!
    Your family is sure very supportive of your bakes! It makes all the effort worthwhile!
    Thank you for baking along with us!
    Have a great week ahead!

    ReplyDelete
    Replies
    1. Joyce,
      I kind of love the crust. It is full of nutty aroma .
      Yes, I am having fun making this tart.
      Thanks again for picking this challenging theme.:)
      Looking forward for the next challenge ...LOL
      Have a great week ahead.

      Delete
  2. Mui Mui, this bake-along is so meaningful as I've learned a lot through reading the baking done by my blogger friends. Take this Linzer torte for an example, from never heard of it till today, I've seen so many versions of it! I like the pleating of your tart, very special! I've booked marked Mich's Raspberry Linzer Torte but don't know when can try it!

    ReplyDelete
    Replies
    1. Jess,
      Agreed with you, this event is very challenging too..:p
      I am into Mich's Linzer tart too. It is so lovely with all the fresh raspberry!
      Have a nice week ahead.

      Delete
  3. Hi Mui Mui,

    Your tutorial for making the lattice top is amazing! Handling these pastry at cooler weather would be ideal... As the Melbourne weather has been crazy and can warm up a lot these days, I was afraid to attempt making your kind of lattice top :p

    Despite all, you actually did your tart very well. Bravo!

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe.
      I have the same warm weather here. I mean it is hot all year round..haha
      I have to chilled the dough before doing the lattice top and re-chill it every now and then for easy handling.
      Yes, despite all I love this tart:)
      Have a nice week ahead.

      Delete
  4. The lattice pattern is very nicely done and neat too. Isn't it gratifying when everyone gives the thumbs up?

    ReplyDelete
    Replies
    1. Thanks Cheah.
      Yes, I am blushing with joy..:p
      Have a wonderful week ahead.

      Delete
  5. Thanks for the tutorial on the lattice pattern... the torte looks delicious!

    ReplyDelete
    Replies
    1. Mich,
      You are welcome.
      I glad you like the tutorial pictures but I do find it is not neat enough :p

      Delete
  6. Looks like you got everyone's stamp of approval for your Linzer Tart!

    ReplyDelete
    Replies
    1. Thanks Emily!
      Have a nice week ahead:)

      Delete
  7. Very good Doreen for the tutorial on the lattice pattern. Mui, I missed this bake again. Aiks! my fault. I thought it will last for 2 weeks. Next challenge I suppose.

    ReplyDelete
    Replies
    1. Thanks Angeline.
      Yes, do join us in the next bake along event.
      Cheers!

      Delete
  8. So dedicated of you to make a lattice top tutorial! Your torte looks lovely!

    ReplyDelete
    Replies
    1. Thanks Kelly:)
      When I was weaving the lattice top, I just have the idea to take those pictures down to share. I am glad i did as this does benefit others.
      Cheers!

      Delete
  9. Mui Mui, lovely torte! Wow, I like your step by step on making the lattice. It must have been so delicious!

    ReplyDelete
    Replies
    1. Phong Hong,
      Thanks for yor compliments!
      This is a nice and lovely tart. The crust is a bit too soft to handle though:p
      Cheers!

      Delete
  10. Beautiful....and I bet it must be yummy too. Great tutorial step on how to make the lattice.

    ReplyDelete
    Replies
    1. Thanks Mel.
      Have a nice week ahead :)

      Delete
  11. hi doreen, you did a great job despite the softness in the dough! your lattice design is very pretty and i didnt even see that it's broken apart and thanks for your tutorial pictures. I can see your effort putting this in. Greatly appreciated and thanks so much for baking along with us! Lovely entry!

    ReplyDelete
    Replies
    1. Lena,
      You are welcome and Thanks for compliments!
      I enjoy making this tart very much in the same time learned something new too!
      Cheers!

      Delete
  12. Replies
    1. Girl,这塔蛮不错吃的。
      有机会你也试试看噢!

      Delete
  13. It really look delicious.. can i have a piece for my breakfast?

    ReplyDelete
    Replies
    1. Yiisan,
      The tart is long gone:D
      Ok, next time I make I send some to you!
      Cheers!

      Delete
  14. Wow! A very lovely Linzer Torte with Cranberries! It's great that you've added the lattice top tutorial! I must try this recipe coz I LOVE cranberries & your Torte makes me DROOOL too! hehehehehe

    ReplyDelete
  15. Wow indeed! you actually took the trouble to learn the proper way to make the lattice top! Bravo! they are gorgeous!

    ReplyDelete

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