- 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
- 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
- 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.
- 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.
- Top with the mascarpone and Ermite cream.
- Add some melissa leaves and a dash of compote sauce.
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