Fig and orange linzer torte

4 servings

Ingredients

QuantityIngredient
2cupsDried figs
½cupOrange juice
¼cupHoney
¼teaspoonCinnamon
Walnut Linzer Dough:
cupFlour
cupWalnut pieces, finely ground
cupSugar
½teaspoonCinnamon
½teaspoonNutmeg
½teaspoonCloves
1teaspoonBaking powder
Sticks butter
1Egg
1Egg yolk
1teaspoonGrated orange zest
Garnish:
Confectioners' sugar

Directions

Lightly butter a 10 by 2-inch deep layer pan.

For the filling, stem and dice the figs and combine with remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until figs are soft and mixture is thickened. Stir often as the filling thickens to avoid scorching.

Cool and puree in the food processor. Set a rack in the middle level of the oven and preheat to 350 degrees. For the dough, combine dry ingredients in a mixing bowl. Rub in butter evenly, making sure mixture does not become pasty. Whisk egg, yolk and orange zest and stir in, continuing to stir until a soft dough forms. Spread ⅔ the Linzer dough in the bottom of the prepared pan. Evenly spread the filling on the dough, keeping it about ½-inch from the edge. Place the remaining dough in a pastry bag fitted with a ½-inch plain tube. Pipe 4 lines of the dough, spaced equidistant from each other, over the filling. Pipe 4 more lines diagonal to the first ones. With the remaining dough, pipe a series of small spheres around the edge.

Bake the Linzer Torte for 45 minutes, until the center is firm when gently pressed with a fingertip. Cool in the pan on a rack. Unmold and dust lightly with confectioners' sugar immediately before serving.

Yield: 10 servings

COOKING LIVE SHOW #CL8978

All recipes courtesy of Nick Malgieri