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Gluten-free linzer torte

Garbanzo bean flour combined with cornstarch and nuts makes a very tender dough. This formula is as good as any made with wheat flour. You can also roll the top dough into balls and scatter them on the jam. Whole Foods Markets carry Bob’s Red Mill garbanzo bean flour, which is gluten-free. McCormick extract and spices are gluten-free, and Smuckers preserves are as well. Serves 6.

Butter (for the pan)

1/2 cup hazelnuts (skins intact)

1/2 cup whole almonds (skins intact)

1/3 cup superfine sugar

1/2 cup garbanzo bean flour

1/2 cup cornstarch

1 teaspoon grated lemon rind

1/2teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon coarse salt

8 tablespoons unsalted butter, at room temperature

1 large egg yolk

1 easpoon vanilla extract

1 cup raspberry preserves

Confectioners' sugar (for sprinkling)

1. Set the oven to 350 degrees. Butter an 8-inch tart pan with a removable bottom. Line the bottom with a piece of parchment paper and butter the paper.

2. In a food processor, combine the hazelnuts, almonds, and sugar. Work in on-off motions until the nuts are finely chopped. Add the garbanzo flour, cornstarch, lemon rind, cinnamon, cloves, and salt. Pulse for a few seconds to mix well.

3. Cut the butter into 8 pieces. Add them to the mixture with the yolk and vanilla. Pulse again until the mixture comes together in a ball.

4. Break off 3/4 of the dough. Set it into the tart pan and press it evenly over the bottom and up the sides.

5. Place the rest of the dough between 2 pieces of wax paper and roll it into an 8-inch circle. Place the circle in the freezer for 5 to 10 minutes or until chilled. Refrigerate the tart pan as well.

6. Spread the preserves in the pastry. For the lattice: Use a pizza or ravioli cutter or large knife to cut 8 strips about 1/2-inch wide. Place 4 strips evenly spaced on the tart. Set the remaining 4 strips perpendicular to the first set.

7. Set the pan on a rimmed baking sheet. Bake the torte for 40 to 45 minutes or until it is browned and cooked through. Transfer to a wire rack. While the torte is still warm but not hot, dust with confectioners' sugar and let the tart cool completely in the pan. Set the pan on a small bowl so the rim falls off and transfer the torte to a cake plate. Cut into wedges.

INGRID LYSGAARD

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