Strawberries (English)
Strawberries
Photographic Print

Bolton, Mark
Buy at AllPosters.com
 

 

 

 

 

 

 

Tiered Discount Banner - 125X125 

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

 

Charlie Trotter's Two-Berry Linzertorte
with Black Pepper Anglaise

 

 

 

  Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry

“You can contemplate food on an intellectual level, but ultimately it is
a sensuous experience and it is perhaps best to enjoy it that way.”

~ Charlie Trotter


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]

 

 

 

 

Red Wine Bouquet: Peppercorns
Red Wine Bouquet: Peppercorns
Photographic Print

Freek, Henrik
Buy at AllPosters.com
 

 

 

 

 

 

 


Shop TheFruitCompany.com Today!
Gourmet desserts
The Fruit Company

 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Raspberries
Raspberries
Photographic Print

Wegner
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Two-Berry Linzertorte with
Black Pepper Anglaise
Charlie Trotter Cooks at Home
by Charlie Trotter, © 2000,
Ted Speed Press, Berkeley

serves 8

Tart Shell
3/4 cup unsalted butter,
at room temperature
1 cup confectioner's sugar
1 1/2 teaspoons grated lemon zest
1 tablespoon grated orange zest
3 egg yolks
1 2/3 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups hazelnuts, toasted,
skinned, and ground

Filling
1 1/2 cups quartered strawberries
1 1/2 cups fresh raspberries
1 1/2 tablespoons cornstarch
3 tablespoons granulated sugar
1 egg, lightly beaten

Pepper Anglaise
3/4 cup plus 2 tablespoons heavy
whipping cream
1 tablespoon black pepper
2 egg yolks
1 tablespoon sugar

To prepare the tart shell: Using an electric mixer or by hand, cream the butter, confectioner’s sugar and lemon and orange zests in a large bowl
until well mixed. Add the egg yolks and mix until just combined. Add
the flour, baking powder, cinnamon, nutmeg, salt and hazelnuts and con-
tinue mixing until just combined. Refrigerate the dough for several hours
and then roll out between 2 sheets of parchment paper to about 1/8 inch
thick. Press the dough into a 9-inch tart pan and trim off and remove
any excess. Cover with plastic wrap and refrigerate for 1 hour. Work
the excess dough together, place in a pastry bag fitted with a flat tip
and set aside.
To prepare the filling
:  Toss together the strawberries, raspberries, cornstarch  and sugar in a medium bowl.
To prepare the Linzertorte
:  Distribute the berry mixture evenly in the
tart shell. Pipe horizontal and vertical lines of the excess dough across
the top of the tart to form a lattice design. Brush with the egg and refrig-
erate for 2 hours. Preheat the oven to 350 degrees F. Bake the Linzer-
torte for 25 minutes, or until golden brown. Remove from the oven,
cool, and cut into 8 slices.
To prepare the pepper Anglaise
:  Bring the cream and black pepper to
boil in a medium saucepan over medium heat. Whisk together the egg
yolks and sugar in a medium bowl and slowly whisk in some of the hot
cream to temper the eggs. Pour the eggs into the cream and cook over
medium heat for 2 to 3 minutes, or until the mixture coats the back of
a spoon and steam rises from the surface. Just prior to serving, blend
with a handheld blender or standard blender set on high speed until
frothy. Place a slice of tart in the center of each plate and drizzle the
sauce over the tart and around the plates.

 Insights:  The Linzertorte is a popular dessert that originated in Linz, Austria.
I have adapted this recipe slightly from the traditional one, which calls for
almonds in the dough and is spread with jam instead of whole fruit. But
one thing is traditional about this torte: the sticky dough. Make sure it is
completely chilled before rolling it; the colder it is, the easier it will be to
handle. During warm weather you may even need to refrigerate the dough
after rolling it, in order to remove the parchment paper.


Featured Archive Recipes:
More from
'Charlie Trotter Cooks at Home'

Ginger-Chocolate Ganache Tart with
Poached Pears (Charlie Trotter)

Linzer Cookies (Anne Kearney)
Strawberry Linzer Torte (Spago)


Index - Fruit Recipe Archives
Index - Pie & Tart Recipes
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: September 13, 2010.