Text 25300, 105 rader
Skriven 2015-03-25 06:48:20 av Dave Drum (1:261/38.0)
Ärende: Gourmet 461
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot Almond Linzertorte
 Categories: Pastry, Fruit, Nuts, Desserts, Booze
      Yield: 8 servings

MMMMM---------------------------PASTRY--------------------------------
      2 c  Whole almonds with skins;
           - toasted * and cooled
           - completely
    3/4 c  Sugar
    3/4 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      2 lg Egg yolks
      1 ts Pure vanilla extract
    1/8 ts Pure almond extract
      2 ts Grated lemon zest
     12 tb Cold unsalted butter; in
           - 1/2" pieces

MMMMM--------------------------FILLING-------------------------------
      1 c  Water
    2/3 c  Sugar
    1/3 c  Brandy
      8 oz Dried Pacific apricots
           Confectioners sugar for
           - dusting

  EQUIPMENT: a 10" springform pan

  MAKE PASTRY: Pulse toasted almonds and sugar in food
  processor until nuts are finely ground. Sift together
  flour, salt, cinnamon, ginger, and cloves into a bowl,
  then add to ground nuts in processor and pulse to combine.

  Lightly beat yolks, extracts, and zest in a small bowl with
  a fork. Add to food processor along with butter, then pulse
  until dough forms a ball. Form one third of dough into a
  disk, then roll out between 2 sheets of plastic wrap into
  a 10" round. Transfer to a baking sheet and chill until
  firm, about 10 minutes. Roll out remaining dough between 2
  sheets of plastic wrap into a 12-inch round, then transfer
  to another baking sheet and chill until firm, about 10 min.

  MAKE FILLING: Simmer water, sugar, brandy, and apricots in
  a small saucepan, uncovered, stirring occasionally, until
  apricots are tender and liquid is syrupy, 15 to 20 minutes.
  Transfer mixture to cleaned food processor and pulse until
  almost smooth. Spread mixture onto a plate and chill 15 min.

  BAKE TORTE: Preheat oven to 350+.F/175+.C with rack in middle.

  Remove bottom of springform pan and invert, then lock on
  side. Remove larger dough round from refrigerator and peel
  off top layer of plastic wrap, then invert round into pan
  (pastry will break in spots). Press dough evenly on bottom,
  then discard plastic. Fold in edge of dough and press 1/2"
  up side of pan (side will be thicker than bottom). Press
  gently to close any cracks.

  Bake pastry until lightly browned, about 20 minutes, then
  cool completely on a rack, about 30 minutes. (Dough will
  puff up as it bakes but will settle as it cools.)

  Spread filling into crust with an offset spatula or back
  of a spoon.

  Peel top layer of plastic wrap from smaller dough round,
  then cut round into 1/2"-wide strips. (Chill strips again
  if necessary.) Arrange half of strips over filling about 1"
  apart, pressing ends onto edge of torte.

  Arrange remaining strips across first strips to form a
  simple lattice. Press edges together with your fingertips.

  Bake until top is browned, 40 to 50 minutes. Cool completely,
  about 2 hours.

  Before serving, remove side of pan and dust edge of torte
  with confectioners sugar.

  COOKSCÇÖ NOTE: Torte (without confectioners sugar) can be made
  up to 2 days ahead and kept, covered, at room temperature.

  Recipe by Paul Grimes

  February 2009 | Gourmet

  Serves 8

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... What you do speaks so loud that I cannot hear what you say -- R. W. Emerson

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)