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
mahesh_mahesh25@hotmail.frI'm going to make this recipe for my next party.
Jessica Mookraj
j93@gmail.comThis recipe looks amazing!
Hafsa G
g-h3@aol.comI can't wait to try this recipe!
Farzo Zeee
f@gmail.comThis is a must-try recipe for any baker.
ScoopsAhoyBoy
scoopsahoyboy1@aol.comThanks for sharing this recipe!
Adrianna Birrueta
adrianna.b@yahoo.comOverall, I'm happy with this recipe and I would make it again.
md bokol mia
b-md95@gmail.comThe torte didn't turn out as pretty as the picture, but it still tasted great.
Md Naim Hossain
m@yahoo.comI had some trouble getting the dough to come together, but other than that, this recipe was easy to follow.
Srki Serdjan
s79@hotmail.comThis torte is a bit too sweet for my taste, but it's still very good.
Zawadi Mukami
zawadim@gmail.comI would definitely recommend this recipe to anyone who loves to bake.
Candace Hendricks
h.c66@hotmail.comThis torte is the perfect dessert for any occasion.
Danielle Kim
d35@hotmail.frThe crust is perfectly flaky and buttery.
Matovu Ian
m_ian58@gmail.comThe poppy seed filling is so delicious and flavorful.
Blue Lightning
l-blue46@yahoo.comThis torte is a bit time-consuming to make, but it's definitely worth the effort.
Rana Ahmar
ahmarrana33@yahoo.comI didn't have any red currants, so I used raspberries instead. It turned out great!
Charbel Baho
baho.charbel@hotmail.frThe instructions were very clear and easy to follow, even for a beginner baker like me.
Mei Love You
you-m@aol.comI made this torte for a special occasion and it was a huge hit! Everyone loved it.
Beverley meins
beverley41@hotmail.comThis 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.