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And finally some baking again
Jul. 13th, 2019 08:52 pmIt was high time; I haven't baked anything in a month or so and was beginning to show withdrawal symptoms. Besides, now that the worst of the redecorating is over, the weather decided to cool down, and thus we needed a bit of warmth in the flat. The oven is very practical for that. ;)
In any case, I made my very first attempt at an original Linzer Torte. I found a relatively easy recipe on the 'Net and decided to give it a try. The only difference is that I used plum jam for the filling, instead of red currant jam - for the simple reason that we'd recently opened a fairly large jar of it and wouldn't be able to eat it in time otherwise.
This is what the tart looked before baking:
The after baking photo. The jam is no longer visible, as the dough grid puffed up during baking, and it has a bit much of suntan the poor thing, but for a first attempt it's good enough, I think.
And, of course, the cut - because we want to see the inner values, too, right?
Turns out it could have taken ten more minutes in the oven, after all; there's a thin layer that isn't through. Next time I'll cover the tin with baking paper, so that I can leave the tart in the oven for the full 40-45 minutes. It is yummy, though, and that is what counts.
In any case, I made my very first attempt at an original Linzer Torte. I found a relatively easy recipe on the 'Net and decided to give it a try. The only difference is that I used plum jam for the filling, instead of red currant jam - for the simple reason that we'd recently opened a fairly large jar of it and wouldn't be able to eat it in time otherwise.
This is what the tart looked before baking:
The after baking photo. The jam is no longer visible, as the dough grid puffed up during baking, and it has a bit much of suntan the poor thing, but for a first attempt it's good enough, I think.
And, of course, the cut - because we want to see the inner values, too, right?
Turns out it could have taken ten more minutes in the oven, after all; there's a thin layer that isn't through. Next time I'll cover the tin with baking paper, so that I can leave the tart in the oven for the full 40-45 minutes. It is yummy, though, and that is what counts.
