Linzertorte recipe for 8 people:<\/h2>\n
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Linz dough: (very crumbly and not very sweet!)<\/span><\/b><\/div>\n
-275g of flour<\/span><\/b><\/div>\n
-210g of butter<\/span><\/b><\/div>\n
-55g of powdered hazelnuts<\/span><\/b><\/div>\n
-55g of sugar<\/span><\/b><\/div>\n
-1 pinch of baking powder<\/span><\/b><\/div>\n
-1\/2 teaspoon cinnamon powder<\/span><\/b><\/div>\n
-100g of egg yolks (about 5)<\/span><\/b><\/div>\n
-1\/2 cap of rum (optional)<\/span><\/b><\/div>\n
-1 jar of blueberry, raspberry, red fruit jam… low in sugar!<\/span><\/b><\/div>\n<\/div>\n<\/div>\n
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Instructions:<\/h2>\n
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Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.<\/i><\/div>\n
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<\/i><\/a><\/div>\nAdd the cold butter cut into pieces and the rum (if you wish to use it).<\/i><\/div>\n
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<\/i><\/a><\/div>\nMix with the “k” until the dough is homogeneous, no more! <\/i><\/div>\n
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<\/i><\/a><\/div>\nSpread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.<\/i><\/div>\n
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<\/i><\/a><\/div>\nLine a circle, square or pie pan with the shape of your choice. <\/i><\/div>\n
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<\/i><\/a><\/div>\nMy students in the “tartlet” classes have become pros and this recipe will be no problem for them! <\/i><\/div>\n
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<\/i><\/a><\/div>\nPour the chosen jam on the pastry base. It is better to use a “home-made” jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.<\/i><\/div>\n
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<\/i><\/a><\/div>\nSpread evenly. <\/i><\/div>\n
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<\/i><\/a><\/div>\nWith the remaining dough, cut strips or stars to make this Christmas Linzertorte! <\/i><\/div>\n
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<\/i><\/a><\/div>\nPlace the stars on the jam. <\/i><\/div>\n
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<\/i><\/a><\/div>\nBake for 50 minutes at 175\u00b0C. The jam will boil. The dough should be well cooked and golden brown!<\/i><\/div>\n
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Place on a wire rack and carefully remove from the pan.<\/i><\/div>\n <\/div>\n
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*To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. <\/i><\/div>\n<\/i><\/a><\/div>\nArrange them on the pastry filled with jam (here raspberries).<\/i><\/div>\n**<\/i><\/a><\/div>\nThen from pass the roller over the circle to cut the dough. <\/i><\/div>\n
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<\/i><\/a><\/div>\n*Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte. <\/i><\/div>\n
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Carefully unpack as the Linzertorte is very crumbly! <\/i><\/div>\n
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$\"IMG$ <\/div>\n<\/div>\n
Linzertorte<\/h2>\n
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Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries\u2026). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.\u00a0<\/span><\/div>\n
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