Red Raspberry
Davies, Susan
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La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

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

“You can contemplate food on an intellectual level, but ultimately it is
a sensuous experience and it is perhaps best to enjoy it that way.”
~ Charlie Trotter

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Black Pepper
Fitch, Walter H.
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Strawberries (2 Images)
C.j. Robertson
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Two-Berry Linzertorte with Black Pepper Anglaise
from 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

Filling
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 continue 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 refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Bake the Linzertorte 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.