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Gallery Red-Currant Poppy-Seed Linzer Torte Credit: Will Anderson Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 10
Ingredients Ingredient Checklist 1/2 cup pecans, toasted and cooled 2 cups unbleached all-purpose flour, plus more for dusting 2/3 cup confectioners’ sugar 1/2 teaspoon kosher salt 2 sticks unsalted butter, room temperature 1 large egg yolk 1/4 cup poppy seeds 3/4 cup red-currant jam or fruit spread, whisked until smooth Lightly sweetened whipped cream, for serving
Cook’s Notes We prefer French-style rolling pins in the test kitchen. They offer more control, and make cleanup easier, than ball-bearing rolling pins do.
Gallery Red-Currant Poppy-Seed Linzer Torte Credit: Will Anderson
Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 10
Gallery
Red-Currant Poppy-Seed Linzer Torte Credit: Will Anderson
Red-Currant Poppy-Seed Linzer Torte
Credit: Will Anderson
Red-Currant Poppy-Seed Linzer Torte
Recipe Summary prep: 50 mins total: 3 hrs 45 mins Servings: 10
Recipe Summary
prep: 50 mins total: 3 hrs 45 mins
Servings: 10
prep: 50 mins
total: 3 hrs 45 mins
prep:
50 mins
total:
3 hrs 45 mins
Servings: 10
10
Ingredients
Ingredients
- 1/2 cup pecans, toasted and cooled 2 cups unbleached all-purpose flour, plus more for dusting 2/3 cup confectioners’ sugar 1/2 teaspoon kosher salt 2 sticks unsalted butter, room temperature 1 large egg yolk 1/4 cup poppy seeds 3/4 cup red-currant jam or fruit spread, whisked until smooth Lightly sweetened whipped cream, for serving
Directions
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.
Cook’s Notes We prefer French-style rolling pins in the test kitchen. They offer more control, and make cleanup easier, than ball-bearing rolling pins do.
Cook’s Notes
We prefer French-style rolling pins in the test kitchen. They offer more control, and make cleanup easier, than ball-bearing rolling pins do.
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All Reviews for Red-Currant Poppy-Seed Linzer Torte
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All Reviews for Red-Currant Poppy-Seed Linzer Torte
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
