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Charlie Trotter's Two-Berry Linzertorte
with Black Pepper Anglaise




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Two-Berry Linzertorte with
Black Pepper Anglaise
Charlie Trotter Cooks at Home
by Charlie Trotter, 2000,
Ted Speed Press, Berkeley

serves 8

Tart Shell
3/4 cup unsalted butter,
at room temperature
1 cup confectioner's sugar
1 1/2 teaspoons grated lemon zest
1 tablespoon grated orange zest
3 egg yolks
1 2/3 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups hazelnuts, toasted,
skinned, and ground

1 1/2 cups quartered strawberries
1 1/2 cups fresh raspberries
1 1/2 tablespoons cornstarch
3 tablespoons granulated sugar
1 egg, lightly beaten

Pepper Anglaise
3/4 cup plus 2 tablespoons heavy
whipping cream
1 tablespoon black pepper
2 egg yolks
1 tablespoon sugar

To prepare the tart shell: Using an electric mixer or by hand, cream the butter, confectioner’s sugar and lemon and orange zests in a large bowl
until well mixed. Add the egg yolks and mix until just combined. Add
the flour, baking powder, cinnamon, nutmeg, salt and hazelnuts and con-
tinue mixing until just combined. Refrigerate the dough for several hours
and then roll out between 2 sheets of parchment paper to about 1/8 inch
thick. Press the dough into a 9-inch tart pan and trim off and remove
any excess. Cover with plastic wrap and refrigerate for 1 hour. Work
the excess dough together, place in a pastry bag fitted with a flat tip
and set aside.
To prepare the filling
:  Toss together the strawberries, raspberries, cornstarch  and sugar in a medium bowl.
To prepare the Linzertorte
:  Distribute the berry mixture evenly in the
tart shell. Pipe horizontal and vertical lines of the excess dough across
the top of the tart to form a lattice design. Brush with the egg and refrig-
erate for 2 hours. Preheat the oven to 350 degrees F. Bake the Linzer-
torte for 25 minutes, or until golden brown. Remove from the oven,
cool, and cut into 8 slices.
To prepare the pepper Anglaise
:  Bring the cream and black pepper to
boil in a medium saucepan over medium heat. Whisk together the egg
yolks and sugar in a medium bowl and slowly whisk in some of the hot
cream to temper the eggs. Pour the eggs into the cream and cook over
medium heat for 2 to 3 minutes, or until the mixture coats the back of
a spoon and steam rises from the surface. Just prior to serving, blend
with a handheld blender or standard blender set on high speed until
frothy. Place a slice of tart in the center of each plate and drizzle the
sauce over the tart and around the plates.

 Insights:  The Linzertorte is a popular dessert that originated in Linz, Austria.
I have adapted this recipe slightly from the traditional one, which calls for
almonds in the dough and is spread with jam instead of whole fruit. But
one thing is traditional about this torte: the sticky dough. Make sure it is
completely chilled before rolling it; the colder it is, the easier it will be to
handle. During warm weather you may even need to refrigerate the dough
after rolling it, in order to remove the parchment paper.

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