RED-CURRANT POPPY-SEED LINZER TORTE
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into a wheat-stalk shape, and bake until lightly golden, about 12 minutes. For the torte decorating technique, see ourstep-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Number Of Ingredients 9
Steps:
- Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.) Divide in half; shape each half into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
- On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round. Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary). Trim dough flush with rim; refrigerate 30 minutes.
- Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a 1/2-inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.) Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.
- Preheat oven to 350 degrees. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope). Move each cut piece to one side, alternating sides with each cut. Repeat at 1/2-inch intervals along each rope.
- Bake torte until golden brown and bubbling, 40 to 45 minutes. Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream. Torte can be stored in refrigerator, covered, up to 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kone Gima
[email protected]This torte is a must-try for any baker. It's sure to impress!
Shekar Bitling
[email protected]This torte is a classic for a reason. It's delicious and always a hit with guests.
Olanrewaju Bolarinwa
[email protected]I've made this torte several times and it always turns out great. It's a family favorite!
Prakash Kalauni
[email protected]This torte is a good basic recipe. It's a good starting point for experimenting with different flavors.
king Maphale
[email protected]I'm not sure what all the fuss is about. This torte is just average.
It's malak
[email protected]This torte is just okay. It's not bad, but it's not something I would make again.
Ja hid
[email protected]Not a fan of this torte. The red currants were too tart and the poppy seeds were gritty.
Bacon the Great
[email protected]This torte was a disappointment. The crust was dry and crumbly, and the filling was bland.
Farjana
[email protected]This torte is a bit too sweet for my taste. I would recommend using less sugar in the filling.
Jayandu Jithnuka
[email protected]I followed the recipe exactly, but my torte didn't turn out as flaky as I would have liked. I'm not sure what I did wrong.
Faraja Charles
[email protected]This torte is a feast for the eyes and the taste buds. The red currants and poppy seeds add a beautiful pop of color and flavor.
Mariam Akram
[email protected]I've never had a linzer torte before, but this one has me hooked! The crust is flaky and buttery, and the filling is sweet and tart. I can't wait to make it again.
Abdur Rahman ISMAM.
[email protected]This torte is a bit time-consuming to make, but it's worth the effort. The end result is a truly special dessert.
Saddam Taz
[email protected]This is a stunning torte! I made it for a party, and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation.
Namina Amzo Bangura
[email protected]I wasn't sure how the red currants and poppy seeds would taste together, but I was pleasantly surprised! This torte is a delightful combination of sweet and tart.
Lizzie MUTHIRI
[email protected]This was my first time making a linzer torte, and it turned out great! The instructions were easy to follow, and the torte was beautiful and delicious. I'll definitely be making it again.
Saqib Rajpoot
[email protected]I love the bright, tart flavor of the red currants in this torte. It's a nice contrast to the sweet, buttery crust.
Vicki Rhoton
[email protected]This linzer torte is a showstopper! The combination of red currants and poppy seeds is unique and delicious, and the buttery crust is flaky and perfect. I'm definitely adding this recipe to my holiday baking rotation!