Blackberry Ginger Linzer Tortes

For the dough:

  • 1 1/2 c. Butter, softened
  • 3/4 c. Sugar
  • 2 Eggs
  • 2 1/2 c. Flour
  • 1/2 c. Finely chopped Toasted Pecans
  • 1/2 tsp. Cinnamon
  • 1 tbsp. Baking Cocoa
  • 2 tbsp. Lemon Zest
  • 1/2 tsp ground dried ginger

Mix everything together by hand, cover and let refrigerate for 1 hour, roll out the dough on a floured counter top to ½ inch thickness, cut into desired sizes with cutters or line the bottom of a greased 10 in. tart pan

For the Blackberry topping:

  • 3 cups fresh or 3 ½ cups frozen blackberries (if using frozen, allow fruit to defrost and drain off excess liquid)
  • ½ cup Blackberry Brandy
  • 1/3 cup honey
  • 2 Tble finely chopped fresh ginger

Mix ingredients and cook over low heat until the mixture is reduced by ½
Thicken with a slurry of 1 Tble. Cornstarch and 2 Tble water
Let mixture cool
Spread the blackberry topping (a thin layer) over the top of your dough.
Roll out remaining dough into strips and criss cross over mixture. Bake at 350 degrees for proximately 30 minutes of until crust is flaky

About Chef Forfeng

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