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Linzer Torte with Canadian Berries and Ermite

Linzer dough

225 g (1 cup) unsalted butter
1 egg
25 g (2 tbsp.) powdered milk
50 ml (2 oz) water
115 g (1 cup) bread flour
115 g (1 cup) hazelnut powder
225 g (2 cups) pastry flour
3 g (1 tsp.) baking powder
2 g (1 tsp.) ground cinnamon

Preparation

Whip the butter with the brown sugar until it is spreadable. Progressively add the egg. Mix the powdered milk and water, and pour into a food processor. Mix until a consistent dough is achieved, without overworking it. Refrigerate. Add the flour, hazelnut powder, pastry flour, baking powder and ground cinnamon.

Fruit compote

Ingredients

50 g (3 tbsp.) water
50 g (3 tbsp.) sugar
3 g (1 tsp.) cardamom
1 bay leaf
150 g (5.5 oz) Saskatchewan berries
150 g (5.5 oz) serviceberries
150 g (5.5 oz) elderberries
65 g (2 oz) dried apricots, chopped
15 ml (1 tbsp.) fruit compote (without too much liquid)
250 ml (1 cup) 35 % whipping cream
65 ml (4 tbsp.) mascarpone
Lemon juice
125 g (4.5 oz) Ermite, in pieces
Melissa leaves

Preparation

Bring to a boil the water, sugar, cardamom and bay leaf. Cover and allow to infuse for 15 minutes. Remove the aromatics. Add the dried and fresh fruits and cook for 5 minutes until a syrupy consistency is obtained. Roll out the linzer dough into individual pie plates. Add the fruit compote and finish with dough strips. Bake at 150°C (375 °F) for 15 minutes. Whip the cream. Add the mascarpone cheese and a dash of lemon juice while lightly whipping. Add the Ermite cheese. Whip together until spreadable.