Circa 1988: I got this recipe at a cooking class I took with Jacques Pepin at \u201cThat Kitchen Place\u201d in Amherst, NH. I\u2019ve made it a few times and love the way it tastes.<\/p>\n
Dough:<\/strong><\/p>\n Filling:<\/strong><\/p>\n The dough<\/strong> will be very soft. Use a dough<\/strong> scraper to place it on a piece of waxed paper.<\/p>\n Set a 10-to-12-inch flan ring on a cookie sheet. Place about \u00be of the dough<\/strong> in the bottom of the ring and spread it out, using a piece of parchment or waxed paper to help spread. It should be about \u00bc-inch thick all over the bottom.<\/p>\n Roll some dough<\/strong> into strips and press inside to form the edges. Use the waxed paper again to thin the sides to about \u00bc inch thick. Trim the excess dough.<\/strong><\/p>\n If using fresh or frozen berries,<\/strong> puree and strain the berries.<\/strong> Place in a saucepan and cook down to thicken and intensify the taste to approximately \u00bd cup of puree.<\/strong> If using raspberry preserves,<\/strong> strain the preserves.<\/strong> Combine the puree<\/strong> or preserves<\/strong> with the raspberry brandy<\/strong> and spread the mixture on the bottom of the dough.<\/strong><\/p>\n Roll leftover dough<\/strong> into thin cylinders. Flatten the cylinders into strips and arrange on top of the jam<\/strong> lattice-fashion–about four strips in each direction.<\/p>\n Fold the edges of the torte<\/strong> in toward the middle of the torte, on top of the jam<\/strong> and strips. Flatten gently with your fingertips. Bake in a preheated 375\u00b0F oven for 35 minutes, until nicely browned and crisp. Let rest at least 10 minutes, then remove the ring. Sprinkle with powdered sugar<\/strong> and clean the crumbs of dough<\/strong> from around the bottom edge.<\/p>\n Slide the Linzer torte<\/strong> onto a serving platter. Be careful as it is delicate and brittle. Serve in wedges at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 servings Recipe from Jacques Pepin Circa 1988: I got this recipe at a cooking class I took with Jacques Pepin at \u201cThat Kitchen Place\u201d in Amherst, NH. I\u2019ve made it a few times and love the way it tastes. Dough: 1\u00becups flour 1cup ground almonds \u00bccup granulated sugar 2sticks (8 oz) sweet butter, softened 3egg yolks \u00bctsp powdered cinnamon \u00bdtsp pure vanilla extract \u00bctsp mace powder Filling: 1\u00bdlb fresh or frozen unsweetened raspberries -or- 112 oz jar quality…<\/p>\n\n
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\nFor the dough:
\n<\/strong>Combine the flour<\/strong> and ground almonds<\/strong> on a work table and make a well. In the center, place the butter,<\/strong> cut in pieces, and the remaining ingredients.<\/strong> Start mixing with your fingertips. Gather the ingredients<\/strong> together. With the palm of your hand, smear the dough<\/strong> away from you, a piece at a time, in the technique called “fraser.” Gather the dough<\/strong> and repeat once more.<\/p>\n