Some have a fascination for shoes.
Some have a kick for the latest gadgets.
Some must own the latest clothing trend.
I have a thing too
Freckled apricots are around for the briefest season. Once I see them at the market I get as much as possible to make them last at least several more weeks.
Besides the usual jam, my partner, aka Ron, made us a simple yet delicious treat. He cooked the apricots in a light sugar syrup, then he left the apricots(plus the syrup) in a tight container in the fridge for few days. Once you opened the container, an amazing aroma and flavor of almonds poped out. Really, cant get any simpler then that, nor more delicious.
And the best part, they stay perfect for weeks!
Another fixation of mine, is
the Viennese coffee house culture
(which will get its own post at some point)
So to honor the two I made the perfect Linzer Torte.
I usually prefer my Linzer Torte with
grounded hazelnut and a pinch of cinnamon.
This time I tried something different.
Almonds and ginger.
100g almond flour
1 egg size L
70g powdered sugar
200g cold butter cut into cubes
1 tbsp grated ginger
3 tbsp. home made apricot jam
Using a food processor mix the
butter, flour, almond flour and ginger.
once you get tiny crumbs, add the powdered sugar and continue mixing until you get a uniformed dough.
Chill for 2 hours. Cut the dough in 2.
Roll them out to a thickness of 0.3 cm.
In a 20 cm round pie pan (buttered and floured) lay one part into your pan, and spread the apricot jam evenly.
Take the other rolled out dough, if you happen to own a lattice pie top cutter- this is the time to use it:)
if not, just cut the dough into stripes and create a lattice pattern on top of the apricot layer.
Brush the dough with egg wash,
bake in a 170 degrees pre heated oven for 40 minutes.
Ps. If at any point the dough gets too soft to handle,
be patient and refrigerate it for 30-60 minutes.
|Apricots- juicing up on the tree|