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Linzer Torte with Canadian Berries and Ermite

Linzer Torte with Canadian Berries and Ermite


4 portions

Ingredients

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

Fruit compote

  • 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

Tip: once a step is done, you can click on it to cross it out and go to the next one.

Linzer dough

  • 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

  • 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.

Presentation

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

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines