*crispy waffle*

Sometimes I get obsessed. Then I feel restless until I do something about it. Over the past few days it has been creating a lattice-top for a tart. I think maybe it was spurred by seeing a really awesome looking tart in one of my favorite cookbooks, Baking With Julia. Or maybe it was all the appeltaart I've been baking lately, complete with half-assed tic-tac-toe-board-looking lattices on top. Or maybe I just want all my baked goods to somehow resemble waffles. I don't know. But I decided I had to fix this trivial problem by making the most classic of lattice-topped desserts, a linzertorte. The linzertorte (according to Wikipedia, where I lazily do all my research) is generally considered "the oldest cake in the world". Yeah, I guess, if a cake looked like a pie. But whatever. After baking it for friends this weekend, I realized that a linzertorte has other things going for it, namely, the amazing smell it gives off while baking. It's all spicey and cinnamony and buttery, and there is not a Yankee damn candle in the world that can duplicate it. I decided before it even came out of the oven that I would be making this tart again, even if it tasted like cat food. But thankfully, it was delicious too (especially with vanilla whipped cream), which gave it that extra advantage as a keeper recipe.

But back to the lattice. I wanted something that didn't just smell good and taste good. I wanted to make it look good, like one of those pies in the cartoons that would be cooling on the windowsill until a hobo came by and stole it. So this meant making a proper lattice. What I realized is that the trick to making a proper lattice top is to not make it properly at all. I always thought I would have to weave the strips like a basket, in which case they start falling apart and before you know it, you have a disaster of little square dough pieces. The fakey lattice has a design that starts with a giant 'X' in the middle, and the rest of the strips positioned around it. (See my photo of the completed tart, since I was bad about documenting it as I was working.) Sneaky you-- no one will be the wiser! And to make things even easier, cut the dough into strips and freeze the strips for 20 minutes and you won't have any melting or frustrating tears, followed by you in frustrated tears.

Linzertorte
adapted from Cooks Illustrated with modifications
makes one 9-inch tart

Ingredients
For the dough:
1/2 cup toasted almonds (40 grams)
1 cup toasted walnuts (about 100 grams)
1/2 cup sugar (100 grams)
zest from 1 lemon
1 teaspoon salt
1-1/2 cups all-purpose flour (150 grams)
1/4 teaspoon allspice
1/2 teaspoon cinnamon
12 tablespoons cold unsalted butter (175 grams), cut into 1/2 cubes
1 egg
1 teaspoon vanilla extract

For the filling:
3/4 cup raspberry preserves (about 300 grams)
1 tablespoon juice from a lemon

Glaze:
1 tablespoon cream

Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom. Cut a round of parchment paper to fit the removable base. Place in the tart pan and butter the parchment paper as well.
Combine the walnuts, almonds, sugar and salt in a food processor and process until finely ground. Add the lemon zest and process just a bit more, until combined.
Turn the mixture into a large bowl and add the flour, allspice and cinnamon. Cut the butter into the flour mixture with a pastry knife until it resembles coarse meal. Whisk the egg and vanilla together and add to the flour mixture. Use your hand to combine until the dough comes together.
Turn the dough onto some cling wrap and divide into three equal pieces. Combine two of the pieces into a single ball, flatten into a 5-inch disk, wrap in cling wrap and place in the refrigerator.
Place the third piece on the tart pan bottom (which is lined in the parchment paper), cover with a piece of cling wrap and roll out the dough until it is the size of the tart pan bottom. Remove the cling wrap and place the tart bottom in the tart pan. Place on a baking sheet, prick holes into the dough with a fork and bake the tart bottom for 15 minutes. Remove from oven and allow to cool to room temperature. (This prebaking keeps the bottom of the tart from getting soggy when the filling is added.)
For the filling, mix together the raspberry preserves with the lemon juice and set aside until needed.
Remove the dough from the refrigerator. Now to make the sides of the tart. Break off one-third of it and with your hands roll it into a rope about 3/8-inches in diameter. Press it into the sides of the tart pan (the dough is very forgiving) until you have the sides all the way around.
Set the remainder of the dough onto parchment paper. Roll the dough into a 9-inch square, approximately. Cut into strips that are 3/4-inches wide. You should have at least 10 strips. (You'll probably have extra just in case.) Slide the parchment paper with the dough on it onto a baking sheet, cover loosely with a sheet of parchment and freeze for 20 minutes.
Spread the preserves mixture evenly onto the tart.
Take the dough strips out of the freezer and invert. Carefully remove the dough strips as you are making the lattice on the top of the tart. Start with an 'X' in the middle, and alternate the strips around it to create the lattice pattern.
Brush with heavy cream. Place the tart on a baking sheet and bake for 45 minutes. Cool on wire rack for 1 hour and serve with vanilla whipped cream.

Instructions for creating the lattice pattern. Just overlay the strips in the order above.

Labels: recipes, the sweet

posted by sheryl | 1:56 PM |

Wow! This recipe is calling my name.Having my in laws over this weekend and this is going to be our dessert! Thanks.Great blog!
By

The Mommy Chef 1/17/07 1:10 AM

I am definitely cheating next time I make a lattice pie, thanks for the tip!
By

Brilynn 1/20/07 3:34 PM

I am so excited to see how to make the lattice top! I will try this recipe next week as we are going to a family gathering. My husband travels to Amsterdam and I'll have him pick up some of the cocoa that you mentioned in another recipe. Thanks. Wonderful site.
By

dee 7/6/07 8:42 PM