Cake Slice of Austria for September

The Cake Slice Bakers have four choices every month. This month I chose the Linzer Torte from World Class Cakes, but I chose to make it as small tarts instead of one big one.

 Because I'm avoiding so much egg yolk, I also used a dough recipe from another book.

My grandmother is from Linz, Austria. Her last name was Linz as well, so I always think of her when I make this delicious pastry. The ground almonds, cinnamon, lemon zest, and a touch of cloves are the dominate flavors in the crust, and they offset the sweetness of the raspberry jam. If you take the time to roll out some of the dough fairly thin and freeze it, it is pretty easy to work with and you can create a lattice top or pretty cut outs. I took these to a P.E.O. meeting today and everyone ooohed and aahhhed over how pretty they were. Delicious, pretty, and perfect with tea...what more can you ask?

These are fussy little pastries, but the finished product is well worth the effort and quite a few dirty bowls.

Linzer Torte
based on a recipe by Maida Heatter

1 1/2 cups plus 3 tablespoons sifted all-purpose flour, divided
1/2 teaspoon double-acting baking powder
1 teaspoon cinnamon
1/8 teaspoon powdered cloves
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/4 pound (1 stick, 8 oz.) non-dairy margarine, cold
2 1/2 oz. almond flour
1 egg at room temperature
Finely grated rind of 1 large lemon - zest only
1 8 oz. jar raspberry preserves, best quality

Adjust the oven rack one-third up from the bottom and preheat to 375 degrees F. On a large baking sheet place a silicone mat or parchment paper, then put a 9 or 10-inch tart pan on top, or a selection of small tart pans.

Sift together 1 1/2 cups flour, the baking powder, cinnamon, cloves, salt and granulated sugar in a large mixing bowl. Add the brown sugar and mix with clean fingers, breaking up any lumps, until the mixture is well combined.

Add the ground almonds (almond flour) to the dry ingredients. Add the butter, cut into pieces, and cut into the dry ingredients with a pastry blender or two knives, until butter is in tiny pieces mixed into the flour mixture.

In a small bowl stir the egg with a fork to break up, then add the lemon rind and stir to mix. Add the egg mixture to the dry ingredients and stir with a fork until the dry ingredients are evenly moistened. Removed 3/4 cup of the dough to another small bowl and reserve.

Add the three tablespoons of flour to the reserved dough and mix into the dough with the pastry blender or two knives, finishing with a fork. The mixture should be a dough when you are done.

With clean hands compress the dough and flatten it on a clean, floured work surface into a disc.
Place the disc between two sheets of parchment or waxed paper. Roll out with a rolling pin until dough is very thin. Remove the top sheet of paper, put the dough still on the paper onto a baking sheet and put into the freezer for a few minutes while preparing the bottom crust.

Prepare the bottom crust by pressing the original dough into the bottom and up the sides of the tart pan(s). Try to make the bottom as even as possible. Remove any dough that sits above the tart sides.

In a small bowl, stir the preserves slightly to soften. Spread them evenly over the layer of dough in the pan(s).

Remove the chilled rolled dough from the freezer and quickly cut strips for lattice work or shapes with cookie cutters for a decorative topping. If the strips break you can press them lightly together, even over the jam. Once the bake you won't be able to tell the difference. If the dough softens too much, return to the freezer to firm up.

Bake in the preheated oven for about 30 minutes until the top is a rich golden brown. Smaller tarts will require less time, so check them after 20 minutes.

Cool completely in the pan(s). When completely cool, with a small,sharp knife, loosen the sides and remove the tart. If your pan has a removable bottom, loosen the sides, then push up on the bottom and the sides should fall away.

A light sprinkle of powdered sugar is a nice touch when serving the tart (see photo at top of recipe).

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