What’s for dessert ?: Linzer tart
It is a time of holidays, a time of family gatherings and socializing with friends. This is also the time when there are those in our minds who are no more. In order to continue living through our posts, we decided this round FBI glove to dedicate to a recently deceased colleague Carousels. Shortly after her death, I dedicated myself to her fast on the blog. On that occasion, as I was flipping through her blog, she caught my eye for the holiday season recipe, something I have wanted to do for a long time. And as this recipe bears the signature of Rudolph van Veen, I knew it would delight me. My wife liked me so much that when I came home from work, I was greeted by only one slice – he told me “one is enough for you to take a photo” as I stared at the empty tray.
- 300 g of smooth flour
- 190 g of cold diced butter
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- a pinch of salt
- grated rind of 1 lemon
- 70 g of sugar
- 2 egg yolks
- 2 tablespoons cold water
Rub the butter into the flour to get a coarse crumb structure. Add baking powder, cinnamon, lemon zest and salt and mix. Make a hole in the middle, add the egg yolks and cold water and knead a crispy dough. Divide the dough into two parts (2/3 and 1/3), flatten into a disk and wrap each in cling film and place in the fridge for 30 minutes.
- 150 g of toasted and peeled hazelnuts
- 120 g of sugar
- 1 egg white
- 400 g apricot jam
- for coating: 1 egg white
Grind the hazelnuts together with the sugar in a blender. Add the egg whites and pulse until the ingredients are combined into a paste. Roll out 2/3 of the dough on a floured surface and line a 26 cm diameter pie tin. Prick the bottom of the dough with a fork. Spread hazelnut paste on the dough, and apricot jam on it. Roll out the remaining dough, cut into strips and arrange on top in the shape of a grid and coat them with beaten egg whites. Bake for 35 minutes in an oven preheated to 180 ° C. Cool the baked pie on the grill.
I wish all the readers of the blog all the best in 2016,
lots of health, love, happiness and delicious recipes!