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RECIPE |
Linz is a lovely Austrian town with two claims to fame. Mozart lived there and composed his 36th symphony in honor of the city. And of course there is the Linzertorte , the world's most famous jam pie with the distinctive lattice. As in Mozart's piano music, there are many variations for the Linzertorte. It can be made with any nut and any jam. I'm sure someone makes a macademia and pineapple Alohalinzer somewhere. The lattice does have a function by the way. It prevents the jam from shifting around when the torte rises in the oven. Our recipe has evolved over the years and makes no claim to authenticity, but it's easy and very good. CALIFORNIA CAFE LINZERTORTE
3/4 cup WALNUT PIECES (or hazelnuts, or almonds, or a blend)
1/2 teaspoon CINNAMON
1/4 teaspoon NUTMEG
pinch GROUND CLOVES
1 1/2 cup ALL-PURPOSE FLOUR
1 1/2 stick (12 tablespoons) BUTTER, not too cold
3/4 cup SUGAR
1 egg
Half a 10oz jar "Smucker Simply Fruit" RASPBERRY, with seeds
Butter a 10 inch Pyrex pie plate. Preheat oven to barely 375F.
In the food processor, with the knife blade, pulse-grind the nuts with the flour and the spices.
With the mixer, cream the butter and add the sugar very slowly,
Add the egg and blend well.
Add the flour-nut mixture and blend well.
Reserve about half-a-cup dough.
Transfer the rest of the dough to the buttered pie plate.
With floured hands, pat the dough down in the plate, leaving a little raised rim around.
Spread your half jar of jam over the dough, staying inside the rim.
On a floured surface, knead one tablespoon extra flour into your reserved half cup of dough. Cut the dough into 6 little chunks. Read the following carefully.
Roll each ball into a string. Only two of the strings need to be full length.
Place one long string over the jam, smack across the pie.
Place two shorter strings parallel to the first one, where the tropics would be if the first one were the equator.
Give the plate a quarter turn if you like square angles, or 1/6 tun if you like diamonds.
Plave the longest string across the pie, and the two remaining strings parallel to it.
Bake for 20 minutes on the middle rack.
Give pie half-a-turn and bake 10 to 15 more minutes.
The pie is done when the bottom is a bit colored (that is why I use a glass plate), and the top isn't soupy when you press the middle of the lattice down. It is hard to judge. Turn the oven down and give it five more minutes if you're not sure. Also, it is better slightly underbaked if served on the second day.
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