INGREDIENTS

INSTRUCTIONS

FIG FILLING
WALNUT LINZER DOUGH
GARNISH
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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