You see, carrot jam is a regional specialty from Portugal and the Linzer torte is Austria’s emblematic desert; Therefore this pie is where Portugal meets Austria.
Traditionally Linzer torte is made out of a crispy nutty spiced dough that covers also the top of the pie with a lattice design. As for the filling, it is usually some type of berry jam.
With Easter coming and the new EPICurious Pantry March box, I though that carrot jam would be the perfect pairing to a deliciously spiced pecan crust.
Here is the recipe for a little pie:
Pecan Linzer crust recipe:
100g of all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
70g of pecan crumbs
50g of confectioners’ sugar
85g of unsalted butter, softened to room temperature and cut into little cubes
1 egg yolk
1/2 teaspoon of pure vanilla extract
+ 1 jar of traditional Portuguese carrot jam
– Why Portuguese? Because it has a scrumptious citrus flavour that is perfect for this pie –
Start by mixing the flour, cinnamon, salt, pecans and sugar together.
Then, make a little well in the center and add to it the cubed butter, vanilla and egg yolk.
Mix with your hand until all the ingredients are combined. Do not over mix.
You should obtain a dough that stays together and doesn’t stick to your hands anymore. If it isn’t the case, you can add a little more flour.
Press about 2/3rds of the dough into your pie mold and leave in the freezer for at least 15 mins.
In the mean time, roll the left over dough into a rectangle shape, wrap it in plastic paper and leave in the fridge.
Stick your pie crust in your oven pre-heated at 375F straight from the freezer and let it cook until the pie crust seems hard (about 20mins).
Spread the jam in the cooked crust (you should have a 1/2 inch thick layer of jam).
Get the leftover dough from the fridge, cut it into strips and arrange them on your pie the way you want – I went for a non conventional pattern on mine but it’s really up to you –
Cook the pie for another 15 mins.
Let cool down before eating. You can serve it with some whipping cream or ice cream on the top. I like mine with sour cream … I’m French remember?
But seriously if you are not into super sweet pies, try eating your pies with sour cream: it balances the flavours, the sweetness and the texture perfectly!