Friday, July 1, 2011

Raspberry Port linzer tartlets and a list of the movies I love

Raspberry Port linzer tartlets / Tortinhas linzer de geléia de framboesa e vinho do Porto

I’ve finally finished something I’d been meaning to do for ages: a list with my all time favorite movies – the ones I deeply love. It was rather difficult putting the list together – and I might have forgotten something, only time will tell – but it was a lot of fun doing it. It is posted here, if you’re curious. :)

These lovely tartlets were a similar challenge: the pastry was very difficult to work with – too crumbly – but it tasted so good it was all worth it. And the filling was delicious, too – raspberry jam spiked with booze? I’m in. ;)

Raspberry Port linzer tartlets
slightly adapted from The Boozy Baker

Dough:
1 ½ cups (157g) sliced almonds
2/3 cups (133g) superfine sugar
2 cups (280g) all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
3 large egg yolks

Filling:
1 ½ cups raspberry preserves
3 tablespoons Port wine

Start by making the dough: combine the almonds and 1/3 cup (66g) of the sugar in a food processor and pulse until coarse. Add the remaining sugar (66g), flour, cinnamon, baking powder and salt and pulse to combine. Add the butter and the yolks and process until a dough begins to come together. Turn the dough onto a clean surface and knead lightly to make it come together. Divide in two pieces, one slightly larger than the other, flatten into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Make the filling: place the preserves in a small bowl and break it with a fork. Add the wine and mix to combine.
Preheat the oven to 180°C/350°F. Roll the larger piece of dough between two pieces of lightly floured baking paper until you have a 30cm (12in) circle. Transfer to a lightly buttered 23cm (9in) tart pan with a removable bottom and press up the sides.
Roll the second piece of dough to a 30cm (12in) circle. Cut into strips, transfer to a baking sheet and freeze for 15 minutes.
Pour the filling into the tart shell and smooth the surface. Remove the dough strips from the freezer and arrange half horizontally and half vertically across the tart, creating a lattice pattern.
Bake for about 40 minutes or until crust is golden brown and the filling is bubbling. Cool completely in the pan over a wire rack. Remove the outer ring of the pan, cut into wedges and serve.

Serves 8 – I halved the recipe above, used 9cm tartlet pans and got 6 tartlets

10 comments:

Monica - Un biscotto al giorno said...

They are so lovely!!!

Krithi's Kitchen said...

Delicious and decadent... super cute tartlets!!

http://krithiskitchen.blogspot.com
Event: Serve It - Grilled/Barbequed/Tandoored

Xiaolu @ 6 Bittersweets said...

So cute! I want to buy that rack btw. Looks like we have some similarities in movie taste =).

Laura said...

These are adorable! My grandma always makes black currant linzer torte at Christmas. I will have to show this to her!

Angela said...

Magnifiche

Yadi I. @ShopCookMake said...

They look so delicious!

Priya said...

Cute and damn gorgeous tartlets..

Velvet said...

I'm completely in love with your cooling rack! It's so sweet.



The apple of my eye.

La Roquette said...

Just came across your blog, gorgeous photography and recipes :)

Do you only use natural light or some artificial too?

Fantastic blog :)

Patricia Scarpin said...

Hey, Roberta, tks for stopping by! I'm glad you're enjoying it here. Yes, always natural light. :)
xx

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