A is married!!!!!! The wedding was beautiful, as was she. I danced my heart out and truly enjoyed it. I came back at 1:30 because the bus broke down on the way back to Jerusalem. I am totally wiped out! Utterly exhausted! I've been trying to squeeze in some shuteye at any free moment that I can. I need sleep! But it was so nice to celebrate with a close friend here in the Holy Land. I'm hoping for many more of these soon! I figured since A just got married, I should hurry up and post this Linzertorte that I made for her Shabbat Kallah this past weekend. I really wanted to make a tart and something fruity as well and the linzertorte was the first thing to pop into my head. I dont use nuts enough in my sweet baking and so I looked at it as a good opportunity to incorporate them in a major way. Besides, who doesnt like hazelnuts? This was also a good opportunity to inaugurate Rose's Pie and Pastry Bible, a book I had wanted for ages and found in perfect condition in a used bookstore here in Israel for 70 shekel which is significantly less than the retail price. That was a great day for me. Back to the torte- you begin by toasting nuts and grinding them before completing the pastry. Most of it is then pressed into a pan, lined with jelly and topped with a lattice made from the remaining jelly. That simple. This tart was beautiful looking, all my friends were truly impressed and made sure to say so. I kept catching people cutting off little slivers and going back for more so I'm sure that was their way of saying they were impressed with how it turned out as well. Rose never disappoints!
from The Pie and Pastry Bible
1 cup unblanched hazelnuts
12 tbsp unsalted butter or margarine
2 cups all purpose flour
2/3 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
2 large egg yolks
1 tsp vanilla extract
1 cup raspberry jam
Preheat the oven to 350. Place the nuts on a baking sheet and toast for about 10-12 minutes or until golden. Remove from the oven and cool to room temperature. Leave the oven on.Place the nuts and half a cup of flour in the bowl of a food processor. Grind until fine but not powder fine. Add the rest of the sugar, cinnamon and baking powder to the bowl.
Grind until evenly mixed.
Pulse in the butter or margarine. I transferred to a bowl to finish by hand because my processor is too small.
Add the yolks and vanilla and combine just until dough begins to hold together.
Nice predough- gather into a ball. Divide the dough into two pieces, one larger than the other. Refrigerate the smaller portion of dough.
Press the large dough ball into a ten inch tart pan.
Spread with the raspberry jam. Set aside.
Roll out the small piece of dough in between two sheets of parchment paper. Using a ruler to guide you, cut the dough into half inch strips.
Using a spatula to help lift the strips, form a lattice on top of the jelly.
Bake for 35 minutes or until the pastry is golden brown and delicious! Cool to warm and serve.