#Raspberry Pecan Linzer Torte

[a-wonderful-christmastime]

Raspberry Pecan Linzer Torte

[cheffathimashifnaz]

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[zanybanditcoppalace-blog]

Day6 > Pecan tarts and linzer torte with raspberry jam....yummmm!!! The powdered sugar to top it off was the best it made everything come together in a way. Only thing I would change about today is to work faster and don’t stop because things can get difficult! #day6 down

[taralikespink]

Raspberry Pecan Linzer Torte

[abbyharrenstein]

Day 6: Bourbon Pecan Tarts, Linzer Torte

We used paté a foncer dough to make the shell for our pecan tarts. My shells were a little uneven on the sides but they came out good nonetheless. They had a nice color to them and the scoring I did on the sides didn’t get baked off. For the filling we made a soft filling, which is syrup based with eggs. We then added chopped pecans and chocolate before filling the shells. My tarts didn’t spill over and they were baked evenly. After they cooled, I drizzled some melted chocolate over the tops. They tasted okay, but they weren’t my favorite. I’m not a big nut fan but the flavors were all balanced. There was a slight taste of the bourbon which gave it another type of sweet to it. For our linzer tortes we made linzer dough for the shell and top and almond cream as part of the filling. The dough is a short dough and is really soft, so it’s super hard to work with especially once it isn’t super cold anymore. I managed to build my shell and lattice strips without the dough falling apart. For the filling, we made an almond cream as the base and then added raspberry jam. After assembling the torte, we topped the edges with sliced almonds. My torte came out beautiful. The lattice didn’t crack, and the color was a pretty golden on top. I’ve also not had great experiences with almond cream, however this was actually pleasantly surprising. I tasted mostly raspberry jam but the almond flavor was subtle enough to me so I really liked it. I loved the dough; the hazelnut was really strong but it helped to break up the raspberry flavor for me. It reminded me of Christmas.

[raincloudyrhunder-blog]

We made a couple of soft pies. Butternut squash and pecan. The butternut squash was put in the oven for 2-3 hours. The crust is a basic pie dough along with the pecan. The linzer torte is filled with an almond cream and raspberry jam. The texture of the linzer is kind of crumbly while the basic pie dough is really flakey.

Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. People didn’t view pumpkin as a common pie flavor while squash was. Now that times have changed people view squash as a dinner vegetable and pumpkin as a seasonal flavor .