INGREDIENTS

INSTRUCTIONS

Lightly butter a 10 by 2-inch deep layer pan.  For the filling, stem
and dice the figs and combine with remaining  ingredients in a
nonreactive saucepan. Bring to a simmer and cook  over low heat,
stirring occasionally, until figs are soft and mixture  is thickened.
Stir often as the filling thickens to avoid scorching.  Cool and puree
in the food processor.  Set a rack in the middle level of the oven and
preheat to 350 degrees.  For the dough, combine dry ingredients in a
mixing bowl. Rub in butter  evenly, making sure mixture does not become
pasty. Whisk egg, yolk and  orange zest and stir in, continuing to stir
until a soft dough forms.  Spread 2/3 the Linzer dough in the bottom of
the prepared pan. Evenly  spread the filling on the dough, keeping it
about 1/2-inch from the  edge. Place the remaining dough in a pastry
bag fitted with a  1/2-inch plain tube. Pipe 4 lines of the dough,
spaced equidistant  from each other, over the filling. Pipe 4 more
lines diagonal to the  first ones. With the remaining dough, pipe a
series of small spheres  around the edge.  Bake the Linzer Torte for 45
minutes, until the center is firm when  gently pressed with a
fingertip. Cool in the pan on a rack. Unmold  and dust lightly with
confectioners' sugar immediately before serving.  Yield: 10 servings
Recipe by: Cooking Live Show #CL8978  Posted to MC-Recipe Digest V1
#845 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on Oct 14,
1997

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