Rossco’s Linzer Dough Ingredients
1 lb softened butter
5 hard-boiled egg yolks, sieved
½ cup + 1 tbsp ground almonds
½ cup + 1 tbsp icing sugar
2 tbsp dark rum
3 ¾ cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
Niagara Cherry Jam Ingredients
3 cups Niagara cherries, pitted and sliced in half
2 cups granulated sugar
4 tsp fresh lemon juice
To make the jam, combine all ingredients in a stainless saucepan and mash the cherries with the back of a spoon. Bring to a boil and then simmer for 30 minutes. Set aside to cool.
In a stand mixer, whip the butter, egg yolks, almonds, icing sugar, and rum together until cohesive, light, and fluffy. Sift the dry ingredients and then slowly fold into the whipped mixture, incorporating fully. Divide the dough into two batches and chill slightly. Once chilled, roll between two pieces of parchment paper until ¼ inch thick. Line tart molds with the dough and fill with cooled fruit jam (raspberry is traditional if you don’t want to use cherry). Lattice the top of the tarts with strips of dough. Bake 350°F until golden brown and serve with a scoop of Brown Butter Ice Cream.
Brown Butter Ice Cream
1 L 35% cream
1 cup sugar
12 egg yolks
2 vanilla beans, split lengthwise
½ cup browned butter
Simmer cream with split vanilla beans. In a separate bowl, whisk together sugar and egg yolks until you reach the ribbon stage. Temper the warm cream into egg mixture and return to clean, non-reactive saucepan. Bring to a boil and then fold in browned butter. Strain and chill overnight before spinning in an ice cream maker. Freeze until ready to serve.
