Did you know that Jack Johnson likes his peanut butter crunchy? Someone’s mum once taught him how to use those peanut butter machines from the health food shop that she worked at and had no idea who he was.
Good story. Needs more dragons.
This happens. Listening to the radio on a Thursday afternoon.
An overcast and chilly Thursday afternoon, with nothing better to do. My favourite kind of day.
Wow, we’re really going through the archives now, hey. This one is from my old house (not my old old house, like last time, but the one I moved to after that) and my boss had just made linzertorte (you would never guess that I work at a cake shop, would you? Talk about inspiration) and I was like, I want to make that.
I had plum jam that my mum made from the plums from our tree at home and some strawberry jam that she made from the farm around the corner from my old old house. I had a sunny kitchen and people coming over for dinner and so, what better to make but a pretty linzertorte? I particularly like the latticed top, although mine kinda fell apart a little.
Linzertorte, for those who don’t know, is named for the Austrian town of Linz. It’s traditionally made with nuts in the shortcrust pastry, with some kind of jam on top, and the lattice design in pastry to finish.
It is lovely with coffee in the afternoon, and because it’s made with jam, not fresh fruit, it’s a wonderful way to remind yourself, in winter, of the bright summer days when you picked those plums and sweated over a hot stove in ridiculous temperatures, just to put away some jam for these particularly cold and wet winter afternoons.
Adapted from Leite’s Culinaria
1 1/2 cups plain flour
1/2 tsp ground cinnamon
1/4 tsp ground cloves
finely grated zest of 1 lemon
1 cup whole almonds
1 cup icing sugar
175g butter, at room temperature
3 egg yolks, separated (1 is for the glaze so it goes all shiny)
1 1/2 cups jam
1 tablespoon milk
Preheat oven to 180 degrees Celsius. Butter a fluted removable bottom tart tin and set aside.
Sift together the flour, cinnamon, cloves, salt and lemon zest.
Process the almonds and the icing sugar together in a food proccessor until it becomes sweet, sweet almond meal.
Beat the butter until creamy. Add the almond mixture and 2 egg yolks, and beat after each addition.
Add in the dry ingredients with the mixer on low speed, gradually, and mix just until combined. Wrap about a third of the mix in plastic wrap and place in the fridge.
Press the remaining dough into your previously prepared fluted removable bottom tart tin, covering the bottom and about halfway up (at least) the sides. Spread the jam over the dough.
Roll out the set aside dough until it’s about 1/4″ thick and long and skinny. Slice it into inch wide strips and lay them in a lattice pattern over your jam.
Using a fork, whisk together the remaining yolk and milk. Brush this glaze over the top of your tart.
Place the tart on a tinfoil encrusted baking tray (so that nothing leaks out the bottom of your tart tin) and bake about 45-55 minutes, until the jam is bubbling up out of the peepholes.
Let cool, then remove from tart tin and serve with heavy cream, dusted with icing sugar.