We gave our version of the classic Austrian torte a chewy gingerbread crust with snowflake cutouts.
- Servings: 8
Source: Martha Stewart Living, December 2005
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup packed dark-brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup unsulfured molasses
- 2 large egg yolks, plus 1 large egg white
- 1 1/4 cups Raspberry Jam for Gingerbread Linzertorte, or best-quality store-bought jam
Preheat oven to 325 degrees. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.
Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.
Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners' sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.
Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.
Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.