HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING
Categories Dessert Bake Cranberry Apricot Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For filling:
- Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
- For crust:
- Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
- Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
- Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.
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Bolaji Tobiloba
[email protected]I'm not a big fan of hazelnuts, but this torte was still really good. The filling was especially delicious.
Dil Rub
[email protected]This torte is so beautiful! I can't wait to try it.
Adity Chy
[email protected]The crust was a little too dry for my taste, but the filling was delicious. I think I'll try adding some butter to the crust next time.
Ms Sarmin Akthar
[email protected]This recipe was easy to follow and the torte turned out perfectly. I love the combination of hazelnuts and cranberries.
Rayhan Rahman
[email protected]I've made this torte several times and it's always a crowd-pleaser. The hazelnut crust is so unique and the filling is the perfect balance of sweet and tart.
hasibulislam islam
[email protected]This torte is beautiful and delicious! I made it for a party and it was a huge success. Everyone loved it.
rhinestone eyes
[email protected]The filling was a bit too tart for my taste, but the crust was delicious. I might try using a different filling next time.
Choice Tega
[email protected]This was my first time making a linzertorte and it turned out great! The instructions were easy to follow and the torte came out looking just like the picture. It was a big hit with my family.
Isaac Gyang
[email protected]The flavors in this torte are amazing! The hazelnut and cranberry-apricot filling complement each other perfectly. I would highly recommend this recipe.
md salimchy
[email protected]This linzertorte was a hit! The hazelnut crust was perfectly crumbly and the cranberry-apricot filling was tart and sweet. I'll definitely be making this again.