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Spago's Strawberry Linzer Torte

 
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La Belle Cuisine

Strawberry Linzer Torte

Spago Desserts
by Mary Bergin and Judy Gethers,
1994, Random House, Inc.

Serves 8

“Citrus fruit and ginger liven the flavor of the berry filling. Leftover Pâte
Sucrée can be formed into 1-inch balls, rolled in sugar, and arranged on a parchment-lined baking tray. Bake in a preheated 350-degree [F] oven for
15 minutes, and you will have delicious cookies.”

Equipment:
Rolling pin
9-inch tart pan with removable bottom
Parchment paper
Baking tray
Large heavy saucepan
Wooden spoon
Medium bowl
Food processor
Small cup
Whip
Pastry brush
Wide spatula

Ingredients

1 1/2 pounds Spiced Pâte Sucrée
(recipe follows)

Filling:
1 1/2 medium oranges
1 medium lemon
3 pints strawberries, hulled, wiped clean,
and cut in half
1 3/4 cups granulated sugar
3 tablespoons chopped, peeled
fresh gingerroot
1/8 teaspoon ground
black pepper
1 egg yolk
1 tablespoon heavy cream
Crystal sugar

1. Roll out the dough: Divide Pâte Sucrée in half. On a lightly floured work surface, roll out first half of dough to an 11-inch round, keeping the remaining half covered. Transfer to a 9-inch tart pan with removable bottom and press dough gently into the pan. Trim by rolling the pin around the edges of the pan and removing excess dough. (Add the scraps of dough to the remaining half
of dough.) Refrigerate until needed.
2. Roll out the second half of dough to a 10-inch square. Cut into sixteen
1/2-inch-wide strips and place strips on a parchment-paper-lined baking
tray. Refrigerate until needed. (If strips are too difficult to transfer, use a
long spatula.)
3. Make the filling:  Using a small, sharp knife, remove the peel and white
pith from the oranges and lemon. Cut into quarters, discarding seeds, and place in a large heavy saucepan. Add the strawberries, sugar, ginger, and pepper. Over medium heat, bring to a boil, stirring constantly with a wooden spoon, until the fruits begin to make their own juices. Cook until mixture is very thick, stirring often, about 35 minutes. Transfer to a medium bowl and cool. Then scrape into a food processor fitted with a steel blade and process for 2 to 3 minutes to purée. Set aside.
4. Position rack in center of oven and preheat oven to 350 degrees [F].
5. Assemble the torte: Spoon the filling into the chilled tart shell. Arrange 8 strips of dough across top of filling, spacing as evenly as possible. Arrange
the remaining 8 strips in the opposite direction, across the first strips of
dough, making a lattice pattern. Press each strip at edge of pan to secure
as well as trim. In a small cup, whisk together the egg yolk and cream,
and brush over the strips of dough. Sprinkle with crystal sugar.
6. Place pan on baking tray and bake until crust is golden brown and filling begins to bubble up and out of pan (thus the tray under the tart), about 50 minutes. Remove from oven and set on a rack for about 20 minutes. Gently tap the outer ring of the pan with the back of a large spoon or knife. Place
the entire pan on a wide-mouthed jar that is smaller than the pan, and carefully slide the outer ring off. Using a wide spatula, return the torte to
the rack to cool completely.
7. To serve, cut torte into wedges and serve with a dollop of whipped cream or strawberry ice cream. Garnish each serving with a while, fanned strawberry [illustration included in cookbook].

To prepare ahead:  Through steps 1, 2, and 3, crust and filling can be made the day before and refrigerated, lightly covered. Through step 6, the torte
can be made early in the day.

Spiced Pâte Sucrée

Makes 1 pound, 11 ounces, enough for two 9-inch pastry shells

Equipment
Food processor
Small bowl or cup
Whip
Plastic wrap

Ingredients
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces (2 sticks) unsalted butter,
chilled, cut into small pieces
2 egg yolks
2 tablespoons heavy cream

1. In a food processor fitted with the steel blade, combine the flour,
sugar, ginger, cinnamon, and nutmeg with 2 or 3 on/off turns.
Place pieces of butter around the blade and process until texture
resembles fine meal.
2. In a small bowl or cup, whisk together the egg yolks and cream. With machine running, pour through the feed tube and process until dough
begins to come together.
3. Wrap in plastic wrap and refrigerate until firm, at least 2 to 3 hours.
Use as needed.

To prepare ahead:  Through step 3, dough can be refrigerated up to 3
days. Dough also can be divided in half, wrapped well, and frozen for
up to 2 months.

Featured Archive Recipe:
Two-Berry Linzertorte with Black Pepper
Anglaise (Charlie Trotter)
 

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