Transfer the strips, still on parchment paper, to a tray and referigerate or freeze until firm. Roll out the smaller piece of dough on floured parchment paper until it is approximately 10 by 12 inches. Refrigerate or freeze the shell until dough is firm. Pat evenly into pan until sides and bottom of pan are completely lined with dough. On floured parchment paper, roll the larger piece of the dough into a 12-inch circle, dusting the top with flour as necessary. Remove dough from refrigerator and let stand for 10 minutes. Chill 2 hours or longer (overnight is okay) in the referigerator.īutter and flour an 11-inch fluted French tart pan. Form the smaller piece into a rough rectangle, wrap and flatten until dimensions are approximately 4 by 5 inches by 1 inch thick. Form the larger piece into a ball, wrap in wax paper and flatten until it is about 1 inch thick. Then gradually add the ground nuts and the remaining flour.ĭivide dough, which will be slightly sticky, into two pieces, one slightly bigger. Using whisk attachment, beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Mixture should have the texture of coarse cornmeal. Rub skins off hazelnuts while still warm, Discard skins.ġ 3/4c/270 grams unbleached all-purpose flourĬool nuts, then using a steel blade grind finely in a food processor adding 3 T of the measured flour. On a baking sheet in a a pre-heated 400 degree F oven, roast for 10 minutes or until well browned Continue cooking, mashing cranberries with the back of a spoon until mixture is jam-like, about 30 minutes. Stir frequently until sugar is dissolved, then lower heat to a brisk simmer and stir frequently until cranberries burst. Juice of 1 orange plus water to equal 3/4 c Make the Filling (Filling may be made in advance OR after dough, while dough is chilling)Ĭombine in a saucepan and cook over medium-high heat The directions have been modified based on Chris's input. The recipe that follows contains all of the ingredients and quantities given in the New York Times recipe, except sugar has been reduced from 2 cups to 1.5 cups. While a raspberry linzertorte would have been too sweet to follow such a heavy meal, the Cranberry Linzertorte was perfect! I know I will vote for a reprise next Thanksgiving, and I'm now wondering what Chis's next birthday "cake" request will be. He reduced the sugar in the filling by 25% and the result was a delightfully tart torte. Chris decided, however, that the pie was too sweet and decided to make the Thanksgiving edition with less sugar. Looked delicious and I began really looking forward to a piece. That was all Chris needed.Ĭhris's November 17 Facebook page posted a photo of an awesome looking pie (photo left) with the comment, "Practicing for Thanksgiving". I replied that there was some family precedent for cranberry pie and referenced my Grandmother's Mock Cherry Pie (recipe below), and besides the Cranberry Linzer Torte sounded pretty yummy to me. Use a sharp pairing knife to loosen the edges of the cake before unbuckling and removing the ring.He acknowledged that we usually had Apple Pie or Apple Tart and Pumpkin Pie, then asked about a "Cranberry Pie". Arrange them in an even layer and then sprinkle with the remaining two tablespoons of sugar.īake the cake for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Spread the batter into prepared pan and top with the cranberries. Add the flour mixture and beat at medium speed until just combined. Scrape down the sides and add the eggs one at a time, then add the almond extract. In the bowl of a Stand Mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until fluffy. In a medium bowl, sift together flour, baking powder, and salt, set aside. Butter a 9″ Springform Pan then line the bottom with parchment paper and butter that as well or use cooking spray. Recipe from: Wintersweet: Seasonal Desserts to Warm the Homeġ/2 cup unsalted butter, at room temperatureġ cup granulated sugar, plus 2 Tablespoons for topping It is sweet and tart at the same time and has a hint of almond. This little cake is perfect anytime, for breakfast, with a cup of tea or even for dessert. I did manage to find the time to bake a few of these little cranberry tortes, mainly because I had an industrial sized bag of cranberries from Costco and this was a new to me dessert that looked easy and tasty. Are you the same or do you find yourself to busy to relax? Maybe to read, learn something new or just take a nap. I find that as I age that is my number one goal for the weekend, it doesn’t have to be the whole weekend, but I like to have a few hours to just do nothing. Good morning! How was your weekend? I hope it was relaxing.
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