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Sour Cherry Linzertorte




Source of Recipe


Internet


List of Ingredients




Filling:
1 cup cherry or berry juice, unsweetened
3 tablespoons sugar
1/2 vanilla bean, sliced down center into 2 long pieces
1 package (6 ounces) dried sour cherries
11/2 teaspoons cornstarch
11/2 teaspoons water

Torte Dough:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sugar
3 large egg yolks
Zest of 1 orange, finely chopped
Zest of 1 lemon, finely chopped
11/2 cups all-purpose flour
1/4 cup (1 ounce) toasted and skinned hazelnuts
1/4 cup (1-1/4 ounces) toasted almonds
11/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Confectioners sugar for garnish



Recipe



To make filling:
Place juice, sugar and vanilla bean in a small saucepan over medium heat, bring to boil. Add dried sour cherries, return to boil. Turn heat to low and simmer for 10 to 12 minutes, or until cherries are plump and soft. Place strainer a over bowl, pour contents of pan into strainer. Press cherries against strainer with spoon, removing as much liquid as possible.

Pour cherry juice back into saucepan. Place cherries in bowl, reserve. Discard vanilla bean. Whisk together cornstarch and water until blended.

Over medium heat, bring cherry juice to boil. Add cornstarch mixture and whisk until juice boils and thickens (about 30 seconds). Immediately remove from heat and pour over cherries. Stir to blend then cool to room temperature. Filling may be made up to 3 days ahead. Keep in airtight container in refrigerator.

For torte dough:
In electric mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks and zest, blend well and reserve. Pour flour, toasted hazelnuts, almonds, cinnamon, cloves and salt in food processor bowl and process until nuts are finely ground. Add mixture to butter and blend on low until dough just comes together, do not overmix. Divide dough into 2 portions - 2/3 and 1/3 of dough.

Place largest piece of dough in 9 to 9-1/2-inch fluted tart pan with removable bottom. Use heel of hand to press dough evenly on bottom and up sides of pan. Chill dough in pan and extra 1/3 portion for 30 minutes. On a lightly floured surface, roll dough into 8 x 11- inch rectangle. Using a sharp knife or pastry wheel, slice dough into 1/2- inch wide strips. Fill tart pan with cherry mixture. Lay strips of dough in diamond lattice pattern (you will not use all the strips). Bake in 350°F oven on center rack, 45-50 minutes or until crust is golden brown.

Remove from oven and place on rack to cool slightly. Remove from pan while lukewarm. Serve at room temperature with sprinkle of confectioners sugar. Wrap in plastic and stored at room temperature.

Yield: 8