Contributed with permission by the National Honey Board.
Honey Apricot Linzertorte
Prep time
Cook time
Total time
Makes 1 torte.
Author: National Honey Board
Recipe type: Dessert
Serves: 12
Ingredients
- 8 ounces (3/4 cup) dried apricots
- ¾ cup honey
- 2 tablespoons sliced almonds
- Crust: 1¼ cups slivered almonds, toasted
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 10 tablespoons butter or margarine, cut up
- ¼ cup honey
- 1 egg
- 1 egg yolk
- 1 teaspoon freshly grated orange peel
Instructions
- To prepare crust, place slivered almonds in food processor container; process until finely chopped.
- Add flour, cinnamon, salt and cloves; process until well blended. Add butter, ¼ cup honey, egg, egg yolk and orange peel; process until mixture forms a ball.
- Divide dough in half. Press half of dough evenly onto bottom and sides of lightly greased 9-inch tart pan with removable bottom. Reserve remaining half of dough.
- Place apricots in food processor container; process until pureed. With motor running, slowly add ¾ cup honey; process until mixture forms thick paste.
- Spread over dough in pan.
- Spoon reserved half of dough into pastry bag fitted with a plain ½-inch tip.
- Pipe dough in a lattice pattern over filling. Sprinkle with sliced almonds.
- Bake at 325F 45 minutes or until crust is golden and filling is bubbly. Cool in pan on wire rack. Remove from pan; cut into 12 wedges.
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