Apricot Linzertorte With Quark Whipped Cream Recipes

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APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM



Apricot Linzertorte with Quark Whipped Cream image

Provided by Andrew Chase

Categories     Milk/Cream     Food Processor     Mixer     Cheese     Egg     Brunch     Dessert     Bake     High Fiber     Orange     Hazelnut     Christmas Eve     Potluck     Jam or Jelly     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

2 cups blanched hazelnuts, toasted , cooled (about 10 ounces)
1 1/4 cups all purpose flour, divided
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon (generous) ground cloves
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
1 large egg yolk
2 teaspoons finely grated orange peel
1 cup apricot preserves
2/3 cup chilled heavy whipping cream
1/3 cup whole-milk quark* or Greek-style yogurt
Powdered sugar

Steps:

  • Preheat oven to 375°F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
  • Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
  • Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
  • Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
  • A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.

APRICOT ALMOND LINZERTORTE



Apricot Almond Linzertorte image

Provided by Paul Grimes

Categories     Ginger     Dessert     Bake     Dried Fruit     Almond     Brandy     Clove     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

For pastry:
2 cups whole almonds with skins (10 ounces), toasted and cooled completely
3/4 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large egg yolks
1 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
For filling:
1 cup water
2/3 cup sugar
1/3 cup brandy
8 ounces dried Pacific apricots
Confectioners sugar for dusting
Equipment: a 10-inch springform pan

Steps:

  • Make pastry:
  • Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
  • Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
  • Make filling:
  • Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
  • Bake torte:
  • Preheat oven to 350°F with rack in middle.
  • Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
  • Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
  • Spread filling into crust with an offset spatula or back of a spoon.
  • Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
  • Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
  • Before serving, remove side of pan and dust edge of torte with confectioners sugar.

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