HISTORY OF SHORT DOUGH
Anyone can prepare one of the best known products for traditional pastry pastry. Shortcrust pastry with good elasticity, crumbliness, processing resistance, and plasticity provides the foundation for a wide range of sweets, from classic jam tarts to biscuits, as well as modern cakes like cream tarts. Although there is no official record of its birth date, it appears that it was already well-known by the year 1000, when artists began to produce it with sugar cane imported from Middle Eastern countries.
SOFT FLOUR 400G ICING SUGAR 100G SALTED BUTTER 260G MILK 40ML
METHOD PROCEDURE, Using the crumble method mix the butter, sugar until smooth and evenly mixed. Sift the flour and add it to the mixture. Mix just until evenly blended . Add the milk and mix well Knead the dough well. Chill several hours before using.
SMALL FRUIT TARTS PROCEDURE Stir chilled shallow dough on a blurred surface until it is just below 1⁄4" (5 mm) in thickness . Dough is cut to circles with a round cutter about 1⁄2 inch (1 cm) larger than its top diameter . Put a ring of dough in a tin on each shell and press it well on both sides and bottom. When using fluted tins, make sure that the mass on the sides is sufficiently thick to prevent the ridges from breaching . Put liners on paper inside the shells to keep the bubbles blistering or pooping during baking. Fill them with dried beans. Bake around 15 minutes at 400°F (200°C) or baked in full shells. Cool the shells completely and remove them from the tins. Fill the shells half full of vanilla pastry cream. Arrange well-drained fresh, cooked, or canned fruits over the pastry cream. Brush the top with apricot glaze, melted currant jelly, or other desired glaze (see Chapter 33). Keep refrigerated until service.
Other Names : Linzertorte, Linzer sablés, Linzer Eyes. Linzer Eyes . Linzer was named for a torte/tart originally from Linz in Austria. Linzer comes from Linz. This cookie is crisp when it is placed on the same day that it is placed and when it is saved, it can be soft. The oldest known Linzer torte in the world was written in 1653 with the same recital that is used in cookies by Linzer torte. It's a sandwich of a cookie: the top cookie, staubbed with sugar, has a cut-out to make the preserves visible. (Linzer's eyes or Linzer's eyes known) While the traditional cutting is circular, every form, like the heart, is also popular .
HAZELNUT OR ALMONDS OR WALLNUTS
CINNAMON POWDER BUTTER 250g FLOUR 250g
ICING SUGAR 125G JAM FOR COATING 1 EGG 1 EGG YOLK
Linzer Torte * PREP 1 h *COOK 50 min *READY IN 1 h 50 min
Preparation Step 1/7 Combine flour with cubes of butter and lightly rub the mixture between fingers to create crumbs, then add in cinnamon, ground cloves, nuts, a little salt, and lemon juice or lemon rind; for more colorful pastry add an extra egg yolk with the egg . Step 2/7 Quickly knead all the ingredients to achieve a smooth, shortcrust pastry. Shape the dough into a ball, cover with film and let rest in a cool place for approx. 30 minutes . Step 3/7 Preheat the oven to 180 °C and prepare a suitably sized spring form cake for baking by greasing its bottom and edges, then dusting it with some breadcrumbs. edging and press gently .
Step 4/7 Take a little over half of the dough and, using your knuckles, press the dough into the base of the tin. From the remaining dough create several smaller rolls for the lattice decoration and one big one to go around the edge. Step 5/7 If you prefer, cover the base of the pastry with wafers, then spread over with smoothly stirred jam while leaving a 1 cm border all around for the edging. Take the big roll that you’ve prepared and place it in the space assigned for the edging and press gently. Step 6/7 From the thinner rolls form a lattice design on top of the cake. Sprinkle with flakes of almonds to taste and coat with a beaten egg. Step 7/7 Bake for 50-60 minutes in a preheated oven, take out, leave to cool and ideally, leave to stand for a day wrapped in film. Dust with icing sugar.
Walnut caramel tart
Ingredients 175g plain flour , plus extra for dusting 85g butter , cut into small cubes 50g caster sugar 1 egg yolk For the filling 200g caster sugar 100g butter , cut into small pieces 200ml whipping or double cream 200g shelled walnut half
Method STEP 1 Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough. STEP 2 Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins . Blindbake for 10 mins , remove the paper and beans, then bake for 5 mins more.
STEP 3 To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour . Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts. STEP 4 Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.