APRICOT LINZER TORTE

Do you know Anna Olson? I don’t remember how I got hooked into her shows, but I think it was one of those suggestions that pop in the amazon page. At any rate, she is big on Canadian Food TV. As far as I can tell, the Canadian food TV is far superior to our own. I watched every single episode I could find online. Basically a full season of “Sugar“, and a full season of “Baking with Anna Olson.”  They are organized by ingredient (chocolate, blueberries, pecans),  or basic component (say, pastry cream, or pie dough), and she usually shares three recipes with increasing level of difficulty.  I like her a lot. She is the type of baker who is clearly talented, but also down to Earth. Some professional bakers make you think that unless you can find the vanilla bean harvested on the Sava region of Madagascar under a moon 100% full, please don’t bother making the recipe. Not the case with Anna. You’ll feel less constrained and even encouraged to try something a little different. Sometimes she might even have a little powdered sugar flying moment in her KitchenAid, which in my mind just makes her even more special.  Of course, that type of moment is not a rare event in the Bewitching Kitchen, quite the opposite (sigh). When I watched her show on apricots, I knew I had to try her Linzer version. I am glad I did…

APRICOT LINZER TORTE
(from Anna Olson)

for filling:
2 cups fresh apricot, washed and pitted
⅔ cup apricot jam
¼ cup sugar
zest of one orange

for dough:
3 hard-boiled egg yolks
1 ¼ cup unsalted butter, room temperature
½ cup icing sugar
dash of vanilla extract
½ cup ground hazelnuts, lightly toasted
¾ tsp salt
¼ tsp baking powder
2 ¼ cups all-purpose flour
1 egg, mixed with 2 tbsp cold water

Cook all ingredients for the filling in a big saucepan until apricots are tender. Remove from heat, puree and cool completely before using.

Push cooked egg yolks through a sieve and set aside. Cream together butter and icing sugar until smooth. Stir in vanilla extract. Add hazelnuts and cooked egg yolks and blend in. Sift together salt, baking powder and flour and add to butter mixture. Blend until dough comes together (it will be quite soft). Divide dough into 2 discs, wrap and chill for at least one hour, until firm.

Heat oven to 350 F.

On a lightly floured surface, roll one disc of dough to 3/4- inch thick. Using the bottom of a 10-inch removable-bottom tart pan as your template, cut out a disc of pastry. Repeat this with the second disc of pastry.

Using the tart pan bottom as a lifter, transfer the first disc of pastry to a parchment-lined baking sheet. Spread the apricot filling over the entire surface of the dough. If the dough is very soft, I like to flash it in the freezer for 5 minutes, to make spreading the filling easier.

Using a 3/4 -inch round cutter cut decorative circles around the dough. Use a slightly smaller cutter to make a second series of smaller openings. While still on the cutting board, brush the top of the disc generously with egg wash. Place gently on top of apricot filling. Place ring of a springform pan around torte to help it hold shape while cooking.

Bake for 35-40 minutes, until a rich golden brown in colour. Allow to cool before cutting. If desired, sprinkle with a dusting of powdered sugar before serving.

ENJOY!

to print the recipe, click here

Comments: It was a lot of fun to make this recipe, it is a real soft though, and I decided to roll it out in between two sheets of parchment paper. Works much better for me that way. The filling is delicious, I had to hold myself back not to use it in macarons next day, it would be great added to some chocolate ganache, I think. Apricot and chocolate are a match made in heaven.

The dough is on the crumbly side as expected for a Linzer concoction. Her use of hazelnuts instead of almonds makes it quite unique and special. Everyone in the department loved this little treat, which brightened up one very summery Monday.


Make Sally happy, grab a pin!

 

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12 thoughts on “APRICOT LINZER TORTE

    • such a great fruit, isn’t it? Whenever I do anything with it, I kick myself for using it so rarely… it is user friendly, no need to peel, the pit comes off easily, and it tastes amazing! Just the right amount of sour and sweet!

      Liked by 1 person

    • extra fat and tenderness… Of course, the dough already has butter, but apparently the addition of cooked egg yolk is common in some European recipes – and as fat does, it reduces the probability of gluten formation which nobody wants in a pie crust…

      Like

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