Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup ground walnuts
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 2 ripe pears, peeled and thinly sliced
- Powdered sugar for dusting
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, ground walnuts, salt, and cinnamon.
3. In a separate large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg yolk and vanilla extract, and beat until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. Divide the dough in half. Roll out one half of the dough on a lightly floured surface to fit the bottom of the prepared pan. Place the dough in the pan and press it evenly into the bottom.
6. Spread the raspberry jam over the dough.
7. Arrange the sliced pears on top of the jam in a circular pattern.
8. Roll out the remaining dough on a lightly floured surface to fit the top of the pan. Cut the dough into strips and arrange them in a lattice pattern over the pears.
9. Bake for 45-50 minutes or until the crust is golden brown.
10. Let the torte cool completely in the pan before removing the sides.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 438
Fat: 28g
Saturated Fat: 13g
Cholesterol: 76mg
Sodium: 80mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be used instead of ground walnuts
- Apricot jam can be used instead of raspberry jam
- Apples or peaches can be used instead of pears
Variations:
- Add a teaspoon of lemon zest to the dough for a citrusy twist
- Substitute the raspberry jam with your favorite flavor
- Add a tablespoon of rum to the pear slices for a boozy kick
Tips and Tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar
- Chill the dough for 30 minutes before rolling it out for easier handling
- Use a sharp knife or pizza cutter to cut the lattice strips
Storage Instructions:
Store the torte in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm the torte in the oven at 350°F (175°C) for 10-15 minutes before serving.
Presentation Ideas:
Serve the torte on a cake stand or platter. Dust with powdered sugar and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream
Pairings:
Coffee, tea, or a glass of dessert wine
Suggested Side Dishes:
Vanilla ice cream or whipped cream
Troubleshooting Advice:
- If the dough is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the lattice strips break while transferring them to the torte, press them back together gently.
Food Safety Advice:
Make sure the pears are ripe and free of bruises or mold. Wash them thoroughly before peeling and slicing.
Food History:
The Linzer Torte is a traditional Austrian dessert that dates back to the 17th century. It is named after the city of Linz, where it originated. The original recipe calls for a crust made with ground almonds and a filling of black currant jam.
Flavor Profiles:
The Pear and Walnut Linzer Torte has a buttery and nutty crust, a sweet and tangy raspberry jam filling, and a juicy and slightly tart pear topping.
Serving Suggestions:
Serve the torte as a dessert after a hearty meal or as a sweet treat with a cup of coffee or tea.
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Region: Austrian