BPA 100
Day 5, Wednesday
11.05.2008
Baked tart and poached pears
Linzer Tart – 1/3 recipe
Full recipe in Friberg
208.3 g butter
190 g sugar
1 egg
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.
The creamed butter and sugar will be pale and light. At this point you can add the egg on medium speed; a little at a time. You are looking for a good emulsion. Scrape the sides of the bowl. Move the butter onto one side and pour the dry ingredients onto the other side. On speed 1 or low, begin mixing.
Because of the depth of the bowl it is common for the top to be under mixed and the bottom over mixed; to avoid this transfer the batter to a mixing bowl. The product will be greasy if you didn’t get a good emulsion. Mix the batter and incorporate all the flour.
Divide the dough in 2, 12 oz kept aside for the lattice top. The extra flour is mixed with one half of the dough that will be piped on top so it will hold its shape in baking.
Pipe or spread the batter into the rectangular tart shell using the offset spatula. Fill the shell 1/3 of the way up.
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.
Add the remaining flour to the second half of the dough. You want it on the firmer side but don’t overwork it. Using the piping bag with tip 802 or #10, build a dam around the outside edges.
Pipe or spread in the jam. It is very sweet so you don’t want too thick of a layer. The tart can be filled with many jams or preserves but you don’t want to use any that are very wet or juicy. A jam with a nice acidity to compliment and cut the sugar and fat works well as well as a jam with a lot of pulp. Wait until the base is cool so the butter in the remaining portion of the piped dough doesn’t start melting.
Make a lattice top. Starting at the 2nd and 5th notches, connect the two and continue piping across every other. Start on one edge and slide the tip across the second, making sure it sticks to the sides. Turn the shell and go the other direction starting at the 1st and 3rd notches.
When you are finished piping go around with your finger and be sure all the edges are sealed and the lattices are all connect.
Put it in a 375 degree F oven for around 25 minutes until it has a golden brown color on top. Cool on a rack and unmold. Dust with powdered sugar and sprinkle some crushed pistachios for some added color.
Poached Pears
Poaching liquid
2 parts water/coffee/tea/red wine
1 part sugar
cinnamon sticks
orange slices
cloves
star anise
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.
To keep them submerged place something heavy on top of the pot. Transfer them to another bowl or container with the liquid and seal them with plastic wrap and let them soak over night before using.
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