Thursday, February 4, 2010

Strawberry Linzertortlet

One might assume that time would extend as they sleep less and less. But no. Working 40 hour weeks and schooling full time as well seems to have sped time up. I feel old. This made me feel better though....

I invented this recipe as a way to use old stale cinnamon buns without having to make strudel dough. It does, however, require linzer dough:

  • 200 g butter
  • 150 g sugar
  • ¼ tsp cinnamon
  • pinch of nutmeg
  • ½ tsp salt
  • 60 g finely ground walnuts*
  • 70 g finely ground almonds
  • 1 egg
  • ¼ tsp vanilla, kirsch, or other liqueur
  • 250 g all purpose flour
  • 1 tsp baking powder
*Traditional linzer dough uses hazelnuts here, but I find walnuts or pecans work nicely too.

  1. blend sugar, salt, butter, and spices until well mixed (not creamed until light!!)
  2. add almonds and walnuts and blend in
  3. add egg and flavorings. Mix until just absorbed
  4. Sift flour and baking powder, add, and mix just until evenly blended
That's really all there is to the dough. Remember, it is like a short dough, so handle as little as possible, refrigerate for easier handling and don't over-mix!

For the tortlets I photographed above, divide the dough into 12 portions and press into tart tins. This should create shells about 5mm thick. Fill with the following:

Strawberry Strudel Filling

  • 1 pint fresh strawberries, hulled and chopped
  • 150 mL strawberry dessert topping (as for waffles or ice cream)
  • 1 - 2 finely ground cinnamon buns
  1. Mix it all together.
Fill each unbaked tart shell to the brim with filling and bake @ about 350° F for 20 - 30 minutes.

I love the taste of these things. It reminds me of the strawberry shortcake ice cream bars that Dickie Dee used to carry when I was a kid, waaaaay back when kids played outside (allowing Dickie Dee ice cream vendors the potential to make a profit, you see). Scrumptious strawberry nostalgia right there.

But I digress. I'm old.