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Pie Linz Tart (video)
 
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Banu Atabay
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Joined: 26 May 2005
Posts: 1452
Location: Beþevler ÇANKAYA

PostPosted: Fri Dec 17, 2010 7:48 am    Post subject: Linz Tart (video) Reply with quote

Linz Tart (video)

Linz Turtasi
This recipe has subtitles in both Turkish and English





Linz Tart
Welcome to Mutevazi Lezzetler Cuisine!
at this episode, we are sharing a world-famous recipe…
it is particular to Austria, it is "Linz Tart"
let's see the ingredients...
then we will see how to make it
5.3 oz butter, breakfast type
1/3 cup of castor sugar
2 – 2 + 1/2 cups of flour
1 cup of almond powder, turned to powder by pounding
1 egg, 1 egg white
1/4 tsp cinnamon, 1/4 tsp salt
and grated rind of 1 lemon
for the filling; 1 cup of marmalade of raspberry or blackberry
1/3 cup of orange juice
and 1/3 cup of thickly pounded almond
for the upper side; 1 yolk
after the list, I may start by kneading the dough…
I'm greasing the mould by the butter
carefully…
the edges are very important
I'm flouring it also with some of our flour
I'm placing the butter into the bowl…
1 egg
and 1 egg white also
I'll use its yolk for the upper side
and I'm adding 1/3 cup of castor sugar also…
then…
I'm mixing it to make the soft butter dissolve in the mixture…
homogenously
well, I'm grating the rind of the…
1 lemon
I'm adding 1/4 tsp salt and…
1/4 tsp cinnamon also
I'm mixing for a while more
I may add the almond powder now
after peeling the inner skin of the almonds…
I've blended them…
and turned them into powder
now, I may start kneading by adding flour in it…
little by little
I'm padding just a little bit firstly and kneading it by fingertips
the dough is turning into homogenous step by step
it has reached a nice consistency…
I'm covering and placing it into the fridge…
I'll refrigerate it for about half an hour
while refrigerating the dough, I'll mixing the filling mixture…
I have 1 cup of blackberry marmalade…
you may also use raspberry marmalade instead…
it should be a marmalade actually
I'm adding 1/3 cup of orange juice on it…
and mixing it well
the mixture is homogenous now…
well, I'm adding 1/3 cup of thickly pounded almond pieces
and mixing it again
the dough is rested, I may roll it out now…
I'm picking a fist size piece from the dough…
and rolling out the remaining…
part of the dough
I'm flouring the bench firstly…
as you know the tart type dough cracks easily
the dough should cover…
the edges of the mould also
this size is enough…
I'm rolling it around the pin…
I'm taking the mould…
I'll use these small pieces also…
so it is not important to cut them out
after placing the dough…
I'm pouring the filling mixture…
it may seem too juicy…
but it will solidify during the cooking
I'm putting it aside for a while
I'm rolling out the separated dough also…
over floured bench
I'm cutting pieces by a roulette…
each has 1 inch width
I'm placing these bands
I'm rolling out the remaining small dough pieces also…
and I'll make bands again
I'm whisking the remaining yolk…
for a while…
and I'm spreading it over the bands
the tart is ready right now…
I'll bake it in the preheated oven, until it turns into red totally…
the heat should be 356 F
the tart has been cooked for half an hour…
well, I'll be waiting for a while to cool it down…
and I'll place it into the service plate
at this episode we have shared the recipe of an Austrian world-famous…
“Linz Tart” recipe…
as you see, it is not hard to make
I hope that you will try it in a short time…
Bon Appetite! Afiyet Olsun!

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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