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) |
- Prepare blind baked tart shell following steps 1-6 of apricot-almond cream recipe.
- Sprinkle pecans on the bottom of the cooled tart shell.
- 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).
- 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.
- Bake at 350ºF for about 40 minutes or until the crust has browned and the jam is bubbly.
- Cool on a rack.
- [Optional] When completely cooled and ready to serve, dust with some confectioner’s sugar.
