The Twelfth Day of Christmas
#Cranberry #Conserve #Linzer #Torte
1 1/3 cup (325 mL) all purpose flour, sifted
1/3 cup ( 75 mL) icing sugar, sifted
½ tsp (2 mL) salt
¾ cup (175 mL) ground pecans
4 oz (150 g) unsalted butter, cut into cubes
3 large egg yolks
grated rind of ½ orange
1-8 oz jar (235 mL) Summer Kitchen Cranberry Conserve with Port and Pecans
Preheat oven to 350 F.
In a large stainless steel bowl, mix together the flour, icing sugar, salt, and ground pecans. Using a pastry cutter, cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center of the bowl and add egg yolks and orange rind. Mix all ingredients until dough holds together, then pack into a ball, and wrap in waxed paper and refrigerate for 1-2 hours.
Roll out 2/3 of the dough between lightly floured waxed paper to a thickness of ½ inch (5mm). Line and 8 inch fluted pan with the rolled out pastry.
Spoon Cranberry Conserve with Port and Pecans on top. Roll our remaining pastry and cut into long strips about ½ inch (1cm) wide. Using a knife spatula, carefully arrange the strips in a lattice pattern over the filling. Bake for 35 minutes or until golden brown. Allow to cool before serving. Dust with icing sugar.
Makes 1-8 inch pan