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Peach Ginger Linzer Torte

Liza Cheng

For the Jelly:
3 1/2 cup The Perfect Purée Peach Ginger blend, thawed
1/8 cup lemon juice
1 cup sugar
3 oz. of liquid pectin
Method for the Jelly:
1. Mix together Peach Ginger blend, lemon juice and pectin in a heavy bottomed pot.
2. Heat until mixture is in a high boil.
3. Add the sugar and boil for 1 minute.
4. Pull off heat and ladle hot mixture into heat safe jars.
5. Have the mixture sit out until they reach room temperature.
6. Once you can touch the glass jars without burning your hands, place lids on jars and refrigerate overnight.
For the Almond Torte Dough:
2 cups all-purpose flour
2 1/3 cup almond flour
1 cup sugar
8 oz. of butter
2 egg yolks
1/2 tsp. cinnamon
Pinch of ground clove
Method for the Almond Torte Dough:
1. Pre-heat oven to 350F.
2. Butter and flour a 9” tart pan.
3. Mix all-purpose flour, almond flour, sugar, cinnamon and clove, make a well in the middle of the mixture.
4. Add the egg yolks and cold butter and mix with pastry cutter, forks or by hand until you get a grainy mixture.
5. Knead until it somewhat comes together.
6. Refrigerate 1/3 of the dough.
7. Press the rest of the dough into the prepared tart pan.
8. Add the cold jam into the middle of the tart dough.
9. Remove 1/3 dough from refrigerator and form into lattice work, place on top of the tart.
10. Bake at 350F for 45 minutes, rotating pan 1/2 way through baking time to ensure even baking.
11. Set aside to cool. Remove from pan and dust with powdered sugar before serving.