earl grey mixed berry jam new way linzer torte

sometimes when i’ve got a ton of jam sitting around the house, i bake it into cakes, cookies, bars and tarts!  i started out aiming for a rendition of the classic linzer torte, but with a lot of changes:

  • pâte sucrée instead of hazelnut flour
  • covered in hearts rather than the usual basket lattice
  • earl grey mixed berry jam instead of raspberries
  • the addition of pecans

by the time i finished, i don’t think it resembled the linzer torte very much at all but it tasted good to me, and i suppose that’s all that counts in my book.

Earl Grey Mixed Berry Jam New Way Linzer Torte
(makes 1 nine-inch tart)

Pâte Sucrée 300g or 1/3 of a pâte sucrée recipe
Earl Grey Mixed Berry Jam 3/4 to 1 cup
Pecans 1/4 cup, crushed
Confectioner’s sugar 1 tbsp (optional)
  1. Prepare blind baked tart shell following steps 1-6 of apricot-almond cream recipe.
  2. Sprinkle pecans on the bottom of the cooled tart shell.
  3. Then, fill the tart with jam until the jam is about 1/4 to 1/3 inch from the edge (i had underfilled mine in the picture).
  4. Roll out about 100g of pâte sucrée until it is 1/4 inch thick. Place the flattened pastry in the freezer for 5 minutes.  Then, cut out 20-25 1.5 inch heart shapes with a cookie cutter.  Arrange on top of the jam.
  5. Bake at 350ºF for about 40 minutes or until the crust has browned and the jam is bubbly.
  6. Cool on a rack.
  7. [Optional] When completely cooled and ready to serve, dust with some confectioner’s sugar.
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