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La Belle Cuisine
Strawberry Linzer Torte
by Mary Bergin and Judy Gethers,
1994, Random House, Inc.
fruit and ginger liven the flavor of the berry filling. Leftover Pâte
can be formed into 1-inch balls, rolled in sugar, and arranged on a
parchment-lined baking tray. Bake in a preheated 350-degree [F] oven for
minutes, and you will have delicious cookies.”
9-inch tart pan with removable bottom
Large heavy saucepan
1 1/2 pounds Spiced Pâte Sucrée
1 1/2 medium oranges
1 medium lemon
3 pints strawberries, hulled, wiped clean,
and cut in half
1 3/4 cups granulated sugar
3 tablespoons chopped, peeled
1/8 teaspoon ground
1 egg yolk
1 tablespoon heavy cream
1. Roll out the dough: Divide Pâte Sucrée in half. On a
lightly floured work surface, roll out first half of dough to an 11-inch
round, keeping the remaining half covered. Transfer to a 9-inch tart pan
with removable bottom and press dough gently into the pan. Trim by rolling
the pin around the edges of the pan and removing excess dough. (Add the
scraps of dough to the remaining half
of dough.) Refrigerate until needed.
2. Roll out the second half of dough to a 10-inch square. Cut into sixteen
1/2-inch-wide strips and place strips on a parchment-paper-lined baking
tray. Refrigerate until needed. (If strips are too difficult to transfer,
3. Make the filling: Using a small, sharp knife, remove the peel and white
pith from the oranges and lemon. Cut into quarters, discarding seeds, and
place in a large heavy saucepan. Add the strawberries, sugar, ginger, and
pepper. Over medium heat, bring to a boil, stirring constantly with a wooden
spoon, until the fruits begin to make their own juices. Cook until mixture
is very thick, stirring often, about 35 minutes. Transfer to a medium bowl
and cool. Then scrape into a food processor fitted with a steel blade and
process for 2 to 3 minutes to purée. Set aside.
4. Position rack in center of oven and preheat oven to 350 degrees [F].
5. Assemble the torte: Spoon the filling into the chilled tart shell.
Arrange 8 strips of dough across top of filling, spacing as evenly as
the remaining 8 strips in the opposite direction, across
the first strips of
dough, making a lattice pattern. Press each strip at
edge of pan to secure
as well as trim. In a small cup, whisk together the
egg yolk and cream,
and brush over the strips of dough. Sprinkle with
6. Place pan on baking tray and bake until crust is golden brown and
filling begins to bubble up and out of pan (thus the tray under the tart),
about 50 minutes. Remove from oven and set on a rack for about 20 minutes.
Gently tap the outer ring of the pan with the back of a large spoon or
the entire pan on a wide-mouthed jar that is smaller than the
pan, and carefully slide the outer ring off. Using a wide spatula, return
the torte to
the rack to cool completely.
7. To serve, cut torte into wedges and serve with a dollop of whipped cream
or strawberry ice cream. Garnish each serving with a while, fanned
strawberry [illustration included in cookbook].
To prepare ahead: Through steps 1, 2, and 3, crust and
filling can be made the day before and refrigerated, lightly covered.
Through step 6, the torte
can be made early in the day.
Spiced Pâte Sucrée
Makes 1 pound,
11 ounces, enough for two 9-inch pastry shells
Small bowl or cup
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces (2 sticks) unsalted butter,
chilled, cut into small pieces
2 egg yolks
2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine
sugar, ginger, cinnamon, and nutmeg with 2 or 3 on/off turns.
Place pieces of
butter around the blade and process until texture
2. In a small bowl or cup, whisk together the egg yolks and cream. With
machine running, pour through the feed tube and process until dough
to come together.
3. Wrap in plastic wrap and refrigerate until firm, at least 2 to 3 hours.
To prepare ahead: Through step 3, dough can be refrigerated
up to 3
days. Dough also can be divided in half, wrapped well, and frozen
up to 2 months.
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