RED-CURRANT POPPY-SEED LINZER TORTE
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into a wheat-stalk shape, and bake until lightly golden, about 12 minutes. For the torte decorating technique, see ourstep-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Number Of Ingredients 9
Steps:
- Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.) Divide in half; shape each half into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
- On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round. Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary). Trim dough flush with rim; refrigerate 30 minutes.
- Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a 1/2-inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.) Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.
- Preheat oven to 350 degrees. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope). Move each cut piece to one side, alternating sides with each cut. Repeat at 1/2-inch intervals along each rope.
- Bake torte until golden brown and bubbling, 40 to 45 minutes. Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream. Torte can be stored in refrigerator, covered, up to 2 days.
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Mahesh Mahesh
[email protected]I'm going to make this recipe for my next party.
Jessica Mookraj
[email protected]This recipe looks amazing!
Hafsa G
[email protected]I can't wait to try this recipe!
Farzo Zeee
[email protected]This is a must-try recipe for any baker.
ScoopsAhoyBoy
[email protected]Thanks for sharing this recipe!
Adrianna Birrueta
[email protected]Overall, I'm happy with this recipe and I would make it again.
md bokol mia
[email protected]The torte didn't turn out as pretty as the picture, but it still tasted great.
Md Naim Hossain
[email protected]I had some trouble getting the dough to come together, but other than that, this recipe was easy to follow.
Srki Serdjan
[email protected]This torte is a bit too sweet for my taste, but it's still very good.
Zawadi Mukami
[email protected]I would definitely recommend this recipe to anyone who loves to bake.
Candace Hendricks
[email protected]This torte is the perfect dessert for any occasion.
Danielle Kim
[email protected]The crust is perfectly flaky and buttery.
Matovu Ian
[email protected]The poppy seed filling is so delicious and flavorful.
Blue Lightning
[email protected]This torte is a bit time-consuming to make, but it's definitely worth the effort.
Rana Ahmar
[email protected]I didn't have any red currants, so I used raspberries instead. It turned out great!
Charbel Baho
[email protected]The instructions were very clear and easy to follow, even for a beginner baker like me.
Mei Love You
[email protected]I made this torte for a special occasion and it was a huge hit! Everyone loved it.
Beverley meins
[email protected]This Red Currant Poppy Seed Linzer Torte is an absolute delight! The combination of sweet and tart, with the crunch of the poppy seeds and the flaky crust, is simply irresistible.