Raspberry Blackberry Linzer Torte |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an incredible dessert. I obtained this from a Sunday school classmate who is an incredible baker. She treats us to a nice dessert every week and this is one we all beg for. Yummy. Very pretty too. Ingredients:
10 ounce package sweetened frozen raspberries thawed and undrained |
1-1/2 cups whole frozen blackberries thawed and undrained |
5 tablespoons sugar |
3 tablespoons cornstarch |
1 tablespoon lemon juice |
1 tablespoon water |
1-1/2 cups all purpose flour |
1 cup finely ground hazelnuts |
3/4 cup granulated sugar |
1 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon finely shredded lemon peel |
1/2 teaspoon finely shredded orange peel |
1 teaspoon baking powder |
6 ounces butter softened |
1 egg |
1 egg yolk |
Directions:
1. Mix sugar, cornstarch, lemon juice and water in a saucepan.
2. Simmer for 6 minutes stirring gently until thickened.
3. Add berries then set aside to cool.
4. Preheat oven to 350.
5. Mix all dry ingredients, lemon and orange peel together.
6. Using pastry blender cut in butter.
7. Stir until mixture has consistency of coarse sand.
8. Beat egg and yolk together.
9. Make well in center of dry ingredients.
10. Pour in beaten egg and blend with fork until dry ingredients are moistened.
11. Press half the dough in the bottom of a 9 tart pan with removable bottom.
12. Spread filling over dough.
13. Using a pastry tube fitted with a 3/8 plain tip pipe diagonal lattice over filling.
14. Pipe continuous border of large dots around outer edge where lattice intersects.
15. Bake at 350 for 40 minutes.
16. Cool tart completely before attempting to unmold.
17. Dust with powdered sugar.
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