linzer torte - - WEEKEND -

serves 12

100g ( 2⁄3 cup) plain flour 110g ( 2⁄3 cup) whole­meal spelt flour 3 ⁄4 tsp bak­ing pow­der 100g (1 cup) hazel­nut meal 120g but­ter, chilled, cubed 2 tbs brown sugar (or ra­padura or co­conut sugar) 12⁄ tsp ground cin­na­mon 14⁄ tsp ground cloves 14⁄ tsp ground nut­meg 1 egg 1 tsp natural vanilla ex­tract 2-3 tsp cold wa­ter 1 batch (ap­prox. 580g) Berry Chia Jam (see p90)

1 Pre­heat oven to 180°C/160°C fan forced. Grease a round 23cm (base mea­sure­ment) fluted loose-based tart tin. 2 To make the pas­try, place the flours, bak­ing pow­der, hazel­nut meal, but­ter, sugar and spices in a food pro­ces­sor or high-pow­ered blender and process un­til mix­ture re­sem­bles fine bread­crumbs. Add egg, vanilla and wa­ter. Process un­til mix­ture just comes to­gether. 3 Turn pas­try onto a lightly floured work sur­face and roll into a thick log. Sep­a­rate out one-third of the pas­try. Flat­ten both por­tions into discs (this makes the pas­try eas­ier to roll out), wrap in plas­tic wrap and place in the fridge for at least 10 min­utes. 4 Place larger por­tion of pas­try on a lightly floured sheet of bak­ing pa­per. Us­ing a rolling pin, roll into a cir­cle, ap­prox. 26cm di­am­e­ter (3mm thick­ness). Drape pas­try over rolling pin, re­move pa­per and ease into tin. Gen­tly press into side. Trim over­hang­ing edges, re­serv­ing of­f­cuts for lat­tice strips. Place tart in fridge for 10 min­utes. 5 Com­bine re­main­ing pas­try disc with pas­try of­f­cuts and roll out into a rec­tan­gle (ap­prox. 20 x 23cm). Cut pas­try into 1.5cm-wide strips. If the pas­try is too soft, place in the fridge for 5-10 min­utes to firm. 6 Spread jam over base of pas­try case, then trans­fer to a large bak­ing tray. Weave or place pas­try strips in a lat­tice pat­tern over tart, press­ing edges to seal. Re-roll any pas­try of­f­cuts, if needed. Trim pas­try edges. Bake for 45-50 min­utes or un­til pas­try is golden and jam is bub­bly. Set aside to cool com­pletely be­fore serv­ing.

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