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Tuesday 15 July 2014

Sluttishly Sweet: Apricot Linzertorte

What do we love here at DSHQ? Shameless mucking about with classic recipes! This here's no exception; traditionally a linzertorte doesn't involve fresh fruit, but hey, who can resist beautiful, perfumed apricots when they're in season?

If you're like me, and are always running a couple of degrees too warm, then it's definitely worth chilling your hands before you handle the pastry; wrap them around a packet of frozen peas for a while or something. It makes everything a lot easier.

Apricot Linzertorte
Preparation time: 30 minutes (plus 60 minutes chilling time)
Baking time: 30 minutes

You will need: 
  • 150g caster sugar 
  • 150g plain flour 
  • 150g ground almonds or hazelnuts 
  • 2 tsp cinnamon 
  • zest of 1 lemon 
  • 150g cold butter, cubed 
  • 1 free-range egg, beaten, plus one egg yolk 
  • 300g apricot jam 
  • 4-5 ripe apricots, sliced in half vertically and stoned 
  • 1 tbsp milk 
  • flaked almonds and icing sugar, to decorate 
Make it!
  1. Place the caster sugar, flour, ground nuts, cinnamon and lemon zest into a large bowl and stir together until well combined. 
  2. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles coarse, moist breadcrumbs. 
  3. Add the beaten egg and bring together with a wooden spoon and then your hands until you have a ball of soft dough. 
  4. Wrap in lightly oiled cling film and refrigerate for 30 minutes or so, until firm enough to roll. Cut away a quarter of the dough and return it to the cling film and the fridge 
  5. Grease a 24cm, loose-based fluted tart tin. 
  6. Press the dough into the tart tin using your hands, using the heel of your hand to press it gently until about half way up the edge of the tin. 
  7. Spoon the jam onto the base of the tart and spread out into an even layer. 
  8. Arrange the apricot halves, pressing down into the jam. 
  9. Remove the remaining dough from the fridge. Roll out on a well floured surface until about the same length as your tin. 
  10. Use a sharp knife or pastry cutter to cut thin strips from the dough (how many you need depends on how fancy you're going to be with the latticing!) 
  11. Arrange across the surface of the tart, either in strips or weaving in and out, if you're feeling adventurous / arty! 
  12. Press the edges into the dough at the edge, pinching any loose ends together. 
  13. Cover and return to the fridge for 25-30 minutes. 
  14. When ready to bake, preheat the oven to 190 C / 375 F / Gas Mark 5. 
  15. Brush the tart with the milk, then bake for around 30 minutes, until the pastry is golden and the jam bubbling. 
  16. Allow to cool in the tin for 5-10 minutes, then gently slide onto a serving board. Decorate with a sprinkling of icing sugar and toasted, flaked almonds.

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