"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Linzer Torte Recipe

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This recipe for Apricot Linzer Torte, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Friday, March 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 6oz. packages of dried apricot halves (2 1/4C.)
1 cup orange juice
1/2 C sugar

Almond Pastry:
1 4oz. can slivered blanched almonds (1C), ground
1 3/4 C all-purpose flour
1 C sugar
3/4 C margarine or butter, softened
1/4 C unsweetened cocoa
1 tsp ground cinnamon
1 tsp grated lemon peel
1 lg. egg
Confectioners sugar for sprinkling

Directions:
Directions:
1. Prepare filling: In 3-quart saucepan over high heat, heat dried apricot halves, orange juice, sugar, and 1 C. water to boiling. Reduce heat to medium; cook, uncovered, 30 min. or until apricots are very tender and liquid is absorbed, stirring frequently.
2. Press apricot mixture through food mill or coarse sieve into bowl; cover and refrigerate.
3. Generously grease 11-inch tart pan with removable bottom.
4. Prepare Almond Pastry dough: In large bowl, with mixer at low speed, beat ground almonds, flour, sugar, butter, cocoa, cinnamon, lemon peel, and egg until well mixed, occasionally scraping bowl with rubber spatula.
5. Divide dough in half; press half the dough onto bottom and up side of tart pan. Spoon apricot mixture into pastry shell.
6. Preheat oven to 400F. On lightly floured surface, with floured rolling pin ( It's much easier to roll between sheets of parchment or even plastic wrap) roll out remaining dough into 10-inch round. With knife, cut dough round into 1/2-inch wide strips.
7. Carefully place half the dough strips, about 1/2 inch apart, over apricot filling.
8. Place remaining dough strips across first row of dough strips.
9. Press down with finger on either side of each crossing to create rippled lattice effect. (What you are doing is pressing the top strip down into the gap between the bottom strips.)
10. Press ends of strips to inside edge of pastry shell.
11. Bake torte 10 minutes. Turn oven down to 350 F; bake 20 minutes longer. Cool torte in pan on wire rack.
12. To serve, remove side of pan. Sprinkle lattice with confectioners' sugar.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
Begin 3 hours before serving or early in the day.
Personal Notes:
Personal Notes:
This tastes great and looks great. I've always served it with whipped cream but, I'm sure that vanilla ice cream would be good too.
Aaron loves apricots so I first made it for one of his birthday celebrations.

 

 

 

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