A little hypocrite I must admit as I am a chocolate lover and I did get some to my husband… sssh don’t tell him yet! I am not a crazy fan of Valentines Day as I do think it is a marketing day, another reasons to overspend since everything is overpriced. However, this year, with my 2 little ones in Day Care, it is absolutely too adorable to prepare the cards to exchange with all the other friends. It is going to be a sweet day!
Sweet, but let’s change it up. I know, I know, I like to stick to the classics sometimes, but for once, no chocolate. This tart is the love you need today. It is called Linzer Torte. I have done it for years, and I miss baking it for my mum because she just loves it.
Strawberries can be substitute by the fruit of your choice, I have done raspberries in the past but you might want to add a little more sugar and cook them on in the pot less time.
Here is another suggestion of presentation:
I wish you all a wonderful day with the love of your life!
And if you really wanted chocolate, there is still my chocolate cake recipe! What is it going to be for you?
- 1/2 cup almond powder 60 g
- 1 cup flour (not packed, sifted) 100 g
- 1/8 + 1/4 cup sugar 30 + 40 g
- 1/2 cup butter 100 g
- 2 cups strawberries (300 g) ideally fresh so it will be local… or choose frozen.
- Put the almond powder, the flour and the 1/4 cup of sugar in a big bowl, mix well. Add the butter cut into cubes and mix everything with your fingers, until you are able to form a ball with it.
- At this point, I cheat! The crust is so crumbly that I do not roll it but I place the dough directly in the plate and ‘roll it’ with my palm. It is actually as fast and I do not dirty as much.
- Wash the strawberries and cut the leaves of it. Cut them in 4 and place them all in pot with 1/4 cup of water and the 1/8 cup of sugar. Cook it on the stove at medium heat until the strawberries are soften. Stir regularly. It should not be fully cooked.
- Spread your strawberries and decor with some leftover dough you might have.
- Put in the oven at 325F for 25 minutes or when the crust looks golden.