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1
Cook all ingredients in a big saucepan till apricots are tender.
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2
Remove from heat, puree and cold completely before using.
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3
Linzer Dough:Peel hardboiled Large eggs and remove whites.
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4
Push yolks through a sieve and set aside.
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5
Cream together butter and icing sugar till smooth.
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6
Stir in vanilla extract and rum.
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7
Add in hazelnuts and cooked egg yolks and blend in.
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8
Sift together salt, baking pwdr and flour and add in to butter mix.
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9
Blend till dough comes together (it will be quite soft).
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10
Divide dough into 2 discs, wrap and refrigeratefor 1 1/2 hrs, till hard.
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11
Preheat oven to 350 F.On a lightly floured surface, roll one disc of dough to 3/4- inch thick.
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12
Using the bottom of a 10-inch removable-bottom tart pan as your template, cut out a disc of pastry.
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13
Repeat this with the second disc of pastry.
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14
Using the tart pan bottom as a lifter, transfer the first disc of pastry to a parchment-lined baking sheet.
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15
Spread the apricot filling over the entire surface of the dough.
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16
If the dough is very soft, I like to flash it in the freezer for 5 min, to make spreading the filling easier.
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17
Using a 3/4 -inch round cutter (I actually use the bottom of a large piping tip!
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18
), cut 8 holes around the second disc.
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19
I punch one at 12 o'clock, then at 6, 9 and 3 o'clock and fill in the holes between those spaces.
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20
Following these holes, using a 1/4 -inch cutter (or possibly smaller pastry tip) punch smaller holes closer to the center of the torte.
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21
While still on the cutting board, brush the top of the disc generously with egg wash. Place gently on top of apricot filling.
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22
Place ring of a springform pan around torte to help it hold shape while cooking.
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23
Bake for 35-40 min, till a rich golden in colour.
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24
Allow to cold before cutting.
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25
To Assemble:Linzer torte is best served at room temperature, but can be stored for 2-3 days refrigerated.
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26
The secret to the delicious texture of a linzer pastry dough is the use of cooked egg yolks as opposed to raw when making the dough.
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27
This adds a silken consistency which will never be tough, but also holds in the juices of the fruits as it bakes.
