Every day we here at the Outpost embrace fresh and healthy eating … but we also love dessert. Dan has been requesting cobbler for dessert recently …. but I’ve been wanting to try out the Linzertorte bars recipe in the Williams-Sonoma Desserts cookbook. With such dilemmas on her hands, what’s a girl to do? Why, have her cake (er, Linzertorte) and eat it, too, of course!
I decided to adapt the Linzertorte recipe, firstly to make it vegan and secondly to make it healthier. I upped the amount of nuts in the batter and I swapped all-purpose flour for whole wheat pastry flour. Instead of creating a latticed top for this dish, I spread the preserves on top and baked as is. Rather than serving it as neat slices of tart or bars, I spooned it out of the dish and served in small bowls. In the end, we were all winners: a healthier version of dessert that united the spirit of both the European Linzertorte and the All-American Cobbler. If only world peace were as easy …
(For a little background … According to Wikipedia: The Linzer Torte (or Linzertorte) is an Austrian Tart or Pie made with a very short, crumbly pastry of flour, butter and ground nuts (usually almonds), in two thin layers, with a filling of plum butter or jam (most often raspberry or red currant.) It has a round opening on the top revealing a layer of jam, or it may be covered by a lattice of dough strips. Cobbler, on the other hand, is a traditional dish in the United States. It is usually a dessert consisting of a fruit filling poured into a large baking dish over a batter that rises through when baking. The batter forms as a dumpling within the cobbler as well as a crust for the top.)
Adapted from the Linzertorte Bar recipe in Williams-Sonoma Desserts
1 scant cup walnuts
1 scant cup almonds
3 tbsp brown sugar
1 ¼ cups whole-wheat pastry flour
½ tsp baking powder
½ tsp cinnamon
1/8 tsp salt
¾ cup Earth Balance buttery spread
½ cup sugar
1 tsp vanilla
¼ cup vanilla soy yogurt
1 cup blackberry preserves
2. Coarsely chop the nuts in a food processor. Add the brown sugar and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. In another bowl, combine the Earth Balance, the 1/2 cup sugar, and the vanilla. Beat until light and fluffy with an electric mixer on medium-high speed. Add the soy yogurt and beat until fluffy. Reduce the mixer speed to low, add the nut and lour mixtures, and mix until just blended.
3. Spread the batter evenly in the prepared pan. Top with the preserves, leaving a ½ inch border. Bake until the jam is bubbling and the crust is firm to the touch, about 40 minutes. Let cool in the pan on a wire.
4. Spoon into small bowls to serve. Suggestions: sprinkle with confectioners’ sugar or cocoa, serve a la mode, serve with vegan whipped cream, etc. Enjoy!