Day 6
Today we completed the Lizertorte. It is a tart that originated in Linz, Austria in the early 1800's. It was traditionally given to a bride's family from the groom's family as a gift. Chef Bravo wanted us to know a bit of history, so I figured I would share. The Linzer dough has a hazelnut flour base and can also be made into cookies. This dough takes some training to handle. It tends to have a short break and fall apart easily. Once I realized that, I was able to move a bit quicker and gentler. The tart had a cake like texture once it baked and tasted more like a breakfast pastry oppose to a dessert. Today my Linzertorte came out well but I will make a few changes next time. We also used our 1-2-3 short dough from yesterday to prebake tart crusts for day 7. Unfortunately, my tart crusts did not rise properly and were shaped like shallow disc. I will do them over tomorrow, sometimes we bake and its almost perfect and some days we need a do-over!
RECIPES
Linzertorte
Ingredients:
Use the Linzer Dough from Day 5
Raspberry jam - 3 oz
Egg wash - as needed
Roll to 1/4 inch in circular shape. Use a cake ring to cut the bottom layer.
Roll out the top layer for crust about 1/4 inch thick and cut into stripes.
Pipe raspberry jam on the bottom layer leaving about 1/2 inch around the edges with out jam.
Lay stripes form a lattice crust. Be sure to arrange with an inch diamond shape opening.
Press cake ring over the filled dough to form tart.
Roll additional Linzer dough to make small balls, arrange balls of dough around edges. Brush with egg wash and sprinkle with sanding sugar.
Bake at 350 F until golden brown.
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