http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
A Linzertorte, originated in Linz, Austria, is basically a giant jam cookie with black currant jam filling, nutty pastry (usually hazelnut or almond) and a distinctive criscross design atop. Instead of using an usual jam, this recipe uses port wine stewed damsons to fill the crust, which I believe it tastes even better than the classic. If you can't find oval-shaped dark tannic damsons, use other types of plums.
| Port Stewed Damsons | Short Crust |
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- Wash the plums and cut them in half to remove the pits. Add sugar and butter in a pan. Cook the mixture until caramelized. Pour in port wine, orange juice and lemon juice. Add in damson plums and cinnamon stick. Cook the mixture over the medium heat, stirring constantly, until you have a thick paste, 35-40 minutes. Remove and allow it to cool.
- To prepare the crust by mixing all the dry ingredients in a mixing bowl. Add in butter and egg. Using your fingertips, mix all the ingredients together. Shape into a ball and wrap with a plastic film and chill at least for 2 hours.
- Line a 30x20 cm baking pan with parchment paper. On a lightly floured work surface, roll out the dough until it’s 3-4mm thick. Cut out a rectangular to fit into the baking pan, lightly press the dough about 2 cm up the sides of the pan. Prick the bottom a few times with a fork. Chill for 30 minutes. Wrap the rest of the dough in a plastic wrap and chill until firm.
- Preheat the oven to 180C/350F. Roll the rest of the dough between two sheets of wax paper into 3-4mm thick piece. Using a pastry wheel or pizza cutter, cut it into 1cm wide strips, then freeze strips 5 minutes.
- Spoon the prepared damson paste onto the bottom of the crust-lined baking pan, then arrange half of the strips 1 inch apart across stewed damsons. Arrange remaining strips diagonally across first strips to form a lattice. Bake on the second rack from the bottom for 45-50 minutes. Cool in pan on rack 10 minutes, then remove and completely. Serve with whipped cream if desired.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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103 comments:
What a great great idea...a dn what an indulgent looking fruit bake! WOW!!
Looks so so fruity delicious.
Oh yes, this is my kind of tart! It looks amazing, with the thick, yummy filling...so good with the almonds in the short crust!
"Giant jam cookie"-I definitely want some of this! Your picture is really making me crave a piece. Great job on the lattice. Yum!
A great filling, better than the original. Your Linzertorte must be just divine!
Cheers,
Rosa
delicious linzertorte..yummmy..
That tart looks so nice and juicy! On a rainy day like today, a tart like this and a cup of tea would be absolutely perfect.
*kisses* HH
Torte looks so good and I love the color.
The tart looks damn pretty with bright tempting colors
oh my! but that looks so good! I am definitely bookmarking this for future bake..so lovely!
Whaaa...this is so lovely! I would love to have a slice of this juicy linzertorte :)
The addition of port must add such a rich quality to the tart - what a clever augmentation. The photography is immaculate!
Hmm.. port stewed plums, sounds really good instead of jam.
This looks awesome. Those plums grow around where I live, I didn't realise they were called damsons. Good to know
What a gorgeous tort, this looks incredible! Love your photos! :)
Absolutely gorgeous tart.Love the port stewed plums. I miss my fruit trees in Germany Whaaah!
How lovely. Port and plums seem to go together so well.
Sam
Plums in a linzertorte, I can just imagine how yummy. Especially stewed in port first!
The filling looks to die for! I can only imgaine how this torte taste, especially with PORT!!
My grandmother used to make linzertorte, but I always found it a bit sweet. This more acid option sounds like a much better idea! How delicious. And lucky you for finding damsons!
I've been thinking about plums and baking with them so this is lovely to see! I like the idea of port in the stewed plums.
Your linzertorte is gorgeous;-)
I gasped when I saw this post! It looks so unbelievable. I wusd to eat Linzer cookies in New York all the time but never see them in San Francisco. My favorite were dusted with confectioners sugar. You'd cough as you gobbled them down. So good! I think this looks divine!
I've heard for Linzer Torte, but never tried to make it. Looks like I'm going to try it soon, because yours looks so attractive.
What a pretty dessert - it looks fabulous!
Yum looks delicious. Love plums.
Angie, the filling of this linzertorte sounds and looks delicious...love the idea of plums.
Hope you are having a great week :-)
How pretty! I love that you paired a lattice pattern with a square torte!!!
I've never heard of this before, but I love everything about it. Really, what's not to love!? I rarely cook/bake with plums. You've inspired me to change that. :)
A great idea is very beautiful, hugs and kisses.
Pure art work !
Wow - that's absolutely stunning! The pictures are beautiful, but it sounds SO good! I love this sort of dessert.
Oh wow! This look fabulous! I'm always a sucker for anything fruity or jammy :)
Oh, what a stunning version of linzer torte...I bet it tastes amazing! Just lovely, Angie~
What a pretty pretty tart!
Port and plums - what a gorgeous combination. Love the lemon rind in the crust. Beautiful.
This sound like a good dessert serve after meal, YUM!
Beautiful and a very unique twist on a classic, sounds absolutely delicious with the port wine stewed damsons!
These sound and look incredible!
Angie-your Linzertorte with the perfect crust, and the amazing plum filling, is absolutely incredible, and super delicious.
Love the square shape!
The photos are gorgeous. A must try, for sure:D
xoxo
What a beautiful dessert! The crust (and filling too) both look fabulous! I've never tried making a dessert with plums before, but I'd love to try this sometime. :)
Excellent fruity bake, Angie! Love he presentation and decoration.
Very delicious !
It not only looks delicious , i love the presentation and how neatly you baked it!
Gorgeous Linzertorte... and with a cuppa, makes my day :D
This looks lovely! Love the filling, would be great with a cup of tea!
Never heard of a plum version of this treat -- looks fantastic!
This looks so mouthwatering and lovely lattice decoration. Can't help drooling over the pics!
This was my father's favourite 'sweet'. What's wonderful about the Austrian sweets, is that they are not tooth-meltingly sweet. Nicely done.
This is a great use of those gorgeous plums! I love them but never really do anything with them besides eat them...I think it's linzertorte time.
thats really a drooling one... amazing pix too...
It sounds lovely with port stewed plums, the picture of it is pretty too!
I love how much fruit you put into that torte...It's a great looking dessert.
Holy YUM!!!
WOW! Um, so, yeah. I think I might be making this for dinner now.
My favorite pastries of all time have been European inspired, so the awesomeness of this Austrian Linzertorte does not surprise me. Looks amazing!
hi angie, your linzertorte looks so striking! one of the best i've seen!!
Giant jammy cookie....so tasty. The plums make a great substitute for the usual jam. Lovely job.
Excellent idea to fill the cookie with jam- looks so pretty!
Oh wow - this looks incredible Angie!
As you might have noticed if you passed by my blog recently I am a big fan of jam cakes and cookies (not to mention hazelnuts). I have never tasted Linzertorte, but it's quite famous since I have heard about it several times and never have been to Austria.
Just plum beautiful! Loved the jazzed-up version of the plums.
I love Linzer torte
this tart reminds me of childhood. my grandma (born in Hungary) used to make us this cake over the fall after she'd make the jam. yum! yours looks great!!
What a beautiful version of a linzer torte...lovely! The filling sounds exquisite :)
hi angie of chef angie... this looks damn good. you have beautiful photos and described your recipe so well, that i must give it a try like your Robert frost quote "Cant cook and will".. love those multi-fruits and nuts taste-- simply yummy
this pie looks so delicious!
Wow! Definitely impressive! That looks awesome & delicious.
Perfect and so beautiful!
Have a happy weekend.
:-) Mandy
Such a beautiful linzertorte! Nice with a cup of tea! :)
Hmm.. this looks exactly like the tart I used to eat at a small European cafe in Istanbul. I think it has somewhat Austrian name. I enjoyed every bite. I am putting this on the list to bring back memories :)
Wow, love the beautiful and delcious fruity fillings of this dessert. Excellent for tea time.
I need to stop coming here in the mornings... it makes me sooooooo incredibly hungry!!! Love the look of this... I bet it tastes amazing!
Port with plums is such a great combination. The criss-cross top looks beautiful!
oh i so want to dig in to that angie.. port wine is my faviriteeeeeee. umm yum
Looks delicious....mmmm :)
What an amazing way to use summer fruit!
it looks mouth watering good
Angie, This is a gorgeous tart...I would love to try this. It's plum season now!!
Never heard of linzertorte - but look at the luscious vivid color of this....wow!
So lovely. You have the magic touch with baking.
Hello Angie, How are you, I hope all is well. This looks delicious. You are perfection, everything looks wonderful. Have a wonderful and blessed weekend. Catherine xo
what a stunning slice! i love fruit desserts--they always tend to me so moist and flavorful, and i can tell that that's certainly the case here. well done, angie!
That looks very tempting!
http://spoon-and-chopsticks.blogspot.com/
Looks fantastic! I'm soooo tempted to try it!!
Drooooooool
Wow! What a gorgeous collection of recipes you have on this site! Can't wait to explore more!
Beautiful dessert! I can imagine biting into it with the lovely port smell....mmmm
simply wonderful. so incredibly healthier than the original recipe and there is so much fruit in it that I would probably devour the all thing. this tart is a must try for me (although I may have to go for other less interesting plums here in Sweden). and the photography in this post is just amazing.
wow what a beautiful tart as always Angie your recipes rock
all I can say is yum, this torte sounds delicious. I love plums but do not often cook with them, they get eaten too fast. I might have to pace myself for this recipe.
This is beautiful! I love your description as well. A giant jam cookie sounds delicious.
That sounds so delicious and it looks beautiful with the latticing and contrast of colours. The pastry sounds worth eating all on it's very own.
Gorgeous! I've made Linzer torte once and my partner's family (who happen to share the same name of this famous torte) absolutely loved it!
Hello Angie! Yes.... gorgeous wow...! Always impressed when I stop by!
I love the nutty, jammy taste of Linzer cookies but have never tried making a Linzertorte. This recipe sounds especially delightful with the port and plums!
Just stunning Angie and very interesting because you COOKED the plums before putting it in that gorgeous pastry....very vry nice :)
chow :) Devaki @ weavethousandflavors
I love learning new dishes from beautiful food bloggers! I have not had this before, but it looks amazing:-) Hugs, Terra
I have been searching for damsons (for jam) but to no avail. This torte gives me yet another reason to resume my search- I love the damson's tart flavor. :)
Oh I just bought two bottles of port wine from the UK. I never heard of this tart. I never heard of this tart, something worth trying.
This is a glorious tart and the idea of port stewed prunes as a filling is wonderful.
I have never heard of this before. It looks great.
Love the mixture of orange and lemon juice. Cinnamon adds a nice touch.
Yum I want a slice right now!
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