Valentine's Day Linzer Pie
Contributed by Susan
Source: Martha Stewart Living Magazine, February 2000
This pie was inspired by the flavors of a linzer-torte. You will need
either a round or heart-shaped ten-inch tart pan with a removable
All-purpose flour, for work surface
1 recipe Pâte Brisée (recipe follows)
1 large egg yolk
2 teaspoons heavy cream
1 recipe Almond Filling (recipe follows)
1 recipe Linzer Pie Filling (recipe follows)
On lightly floured surface, roll two-thirds of pâte brisée 1/8 inch
thick. Press into tart pan. Roll rolling pin over top of pan to trim
crust flush with edge. Prick bottom with fork. Freeze for 30 minutes.
On lightly floured surface, roll remaining dough 1/16 inch thick. Cut
out with 3/4- to 2 1/2-inch heart cookie cutters. Transfer to baking
sheet; refrigerate for 30 minutes. Whisk together egg yolk and cream for
an egg wash.
Heat oven to 400° with rack in center. Line crust in pan with parchment
paper; fill with pie weights or dried beans. Transfer to a baking sheet;
bake for 10 minutes. As soon as it has cooled enough to touch, carefully
remove beans and paper.
Spread almond filling evenly in bottom of tart. Bake for 10 minutes,
just until set and slightly golden. Reduce oven to 350°. Spread linzer
filling over almond filling. Arrange chilled hearts of dough over
filling. Place pan on baking sheet. Bake for 20 minutes. Brush crust and
hearts with egg wash. Continue to bake until golden brown and cooked
through, about 20 minutes more. Serve at room temperature.
Makes 1 cup, enough for 1 ten-inch tart
Inspired by traditional frangipane filling, which is usually made with
egg yolks, this light filling is the perfect complement to the linzer
filling (recipe follows).
4 ounces (2/3 cup) whole blanched almonds
1/2 cup plus 2 tablespoons sugar
2 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon all-purpose flour
Place almonds and sugar in the bowl of a food processor. Process until
almond mixture is a very fine powder. Transfer mixture to a large
saucepan. Set aside.
In an electric mixer fitted with the whisk attachment, beat egg whites
on low speed until foamy; increase speed to medium, , and beat until
soft peaks form. Add cream of tartar, and beat on high speed until stiff
peaks form. Place the pan with reseved almond mixture over very low
heat, and stir for 2 minutes. Stir in the egg whites. When dissolved,
stir in flour, and cook 1 minute. Transfer filling to a clean bowl, and
set aside to cool. Mixture may be made 1 day ahead and kep in an
airtight container in the refrigerator.
Makes enough for 1 ten-inch tart
Pâte brisée may be made ahead and kept up to three days in the
refrigerator, securely wrapped in plastic film, or up to one month in
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
Combine flour, slat, and butter in food processor. Process until mixture
resembles coarse meal, about 8 seconds. Add 1/4 to 1/2 cup ice water in
a slow steady stream through the feed tube with machine running, just
until dough holds together.
Turn out the dough onto a large piece of plastic wrap. Press the dough
down into a disk with your hands. Wrap tightly in plastic, and chill in
the refrigerator for 1 hour or overnight.
Linzer Pie Filling
Makes 1 1/3 cups, enough for 1 ten-inch tart
1 ten-ounce package frozen unsweetened raspberries, thawed
1/3 cup sugar
8 ounces (3/4 cup) raspberry preserves
1 teaspoon freshly squeezed lemon juice
Place the frozen raspberries and sugar in a medium, heavy saucepan, and
cook over low heat until the sugar begins to dissolve and the berries
release their liquid, stirring often. Increase heat, and bring the
mixture to a boil, stirring constantly. Reduce heat to low, and simmer
mixture to thicken, stirring occasionally, until most of the liquid has
evaporated, about 20 minutes. Do not let the mixture scorch.
Transfer mixture to a large glass measuring cup. Add enough raspberry
preserves to bring mixture to 1 1/3 cups filling. Stir in the lemon
juice. Set aside to cool. May be made 1 day ahead and refrigerated.
September 98 Recipes