Page 282 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Linzer Torte

MAKES 1
(12- /30.5- )

. This lovely hazelnut pastry has the
benefit of being hearty and not overly sweet. It’s a perfect snack—
consider it an elegant alternative to PB&J.

unsalted butter 1½ cups 340 g
sugar 2 cups 400 g

eggs 2
all-purpose flour 2 cups 250 g

ground hazelnuts 12 ounces 340 g

orange zest 1 teaspoon 2 g
cinnamon 1 teaspoon 3 g
ground cloves ½ teaspoon 1.5 g

salt 1 teaspoon 6 g

lingonberry 1½ cups 360 ml
preserves

1
. Preheat the oven to 325°F (165°C). Lightly coat the inside of a 12-
inch (30.5-cm) tart pan or cake ring with nonstick cooking spray.

2
. In the bowl of a stand mixer fitted with the paddle attachment,
cream together the butter and sugar. Add the eggs, one at a time,
beating well after each addition to ensure that it is completely
incorporated. In another large bowl, whisk together the flour,

hazelnuts, zest, cinnamon, cloves, and salt. Slowly add the flour
mixture to the egg mixture and beat until just combined.

3
. Transfer a little more than half of the dough to a large pastry bag
fitted with a large open tip. Pipe the dough in concentric circles
inside the prepared tart pan or cake ring, positioning the circles