Day 5, Wednesday
Baked tart and poached pears
Linzer Tart – 1/3 recipe
Full recipe in Friberg
208.3 g butter
190 g sugar
2.6 g cocoa powder
1 g cinnamon
2/3 g ground cloves
170 g cake flour
208 g ground hazelnuts/ hazelnut flour
6 g lemon zest
190 g raspberry or apricot preserves
The preparation of the Linzer Tart dough is similar to that of Pate Sucree. It is usually filled with cranberry or raspberry jam or apricot preserves. It can be made into a round or rectangular tart, a cookie, or a bar cookie. It uses the simple creaming method and can be made as a dough or batter for cookies or the tart.
Start with the softened butter and lemon zest. Add the sugar and move to speed 2. If making the batter version you can cream for a fair amount of time, you are not worried about too many air bubbles. When making it a dough don’t cream it as much because when you roll it out you will have air bubbles that will cause problems.
Sift the seasonings and cocoa powder with the flour. The recipe calls for some flour to remain separate, this will be added later. The ground hazelnut has a lot of skin so don’t sift it; just add it to the other dry ingredients.
Par bake the shell in the deck oven for around 10 minutes at 375 degrees F. Since it is high in sugar it is best to keep the grid rack in the oven and have the top heat at a 9 and the bottom at an 8.
When you are finished piping go around with your finger and be sure all the edges are sealed and the lattices are all connect.
2 parts water/coffee/tea/red wine
1 part sugar
Peel the pears and get enough liquid in the pot to cover them completely. Try to have some pieces of orange and spices in with the liquid. Bring them to a boil and simmer them until they are soft.