Formulas
Walnut Lattice Torte
Classic comfort abounds in this rustic torte featuring a combination of favorite holiday ingredients, including chocolate, walnuts and raisins.
Sweet Short Dough (Pâte Sucrée)
| Ingredients | Weight in ounces |
Metric weight |
|---|---|---|
| Progressive Baker® Artisan Bread Flour (sifted) | 6.00 oz |
170 g |
| Butter | 3.60 oz |
102 g |
| Sugar | 3.00 oz |
85 g |
| Eggs | 1.50 oz |
42 g |
| Progressive Baker® Premium Baker's Salt | .04 oz |
1 g |
| Total | 14.14 oz |
400 g |
Process
In a mixing bowl, whisk the egg, salt and sugar. Using a mixer with paddle attachment, cream the butter. Add the egg mixture to the creamed butter and mix thoroughly. Add the sifted flour to the butter/egg mixture, and mix at low speed for an additional 2 minutes. Wrap the dough in plastic film and reserve in the refrigerator.
Walnut Filling
| Ingredients | Weight in ounces |
Metric weight |
|---|---|---|
| Butter (softened) | 4.25 oz |
120 g |
| TPT Hazelnut | 7.0 oz |
200 g |
| Eggs | 5.3 oz |
150 g |
| Progressive Baker® Chocolate Drops | 3.5 oz |
100 g |
| Dark Raisins | 2.1 oz |
60 g |
| Walnuts | 7.0 oz |
200 g |
Process
Preheat oven to 350° F/175° C.
In a mixer with paddle attachment, cream the butter with the TPT hazelnut. Slowly add the eggs, scraping the bowl with a rubber spatula. Mix the chocolate drops, raisins and walnuts together and add them to the butter/egg mixture. Reserve.
Assembly
Line a 10" tart ring with the sweet short dough. Fill the ring with the walnut filling, smoothing the top with a pastry spatula. Roll the remaining dough and brush with eggwash. Cut the dough into 1/2" strips and cover the tart with a lattice design.
Bake for approximately 35 minutes or until dough is a light brown. Refrigerate tart for 1 hour before unmolding.
To unmold, place tart onto an 8" cake circle. Holding the tart, push up and remove the ring from the bottom. Then slide tart onto a 10" cake circle. Finish with a light dusting of powdered sugar and decorate with walnut halves.
Yield: One 10" torte
Formula provided by the National Baking Center, Minneapolis, Minnesota