Plum Hazelnut with Champagne Sabayon Sauce

by | Sep 28, 2018 | New Recipe, Recipe Archive, Recipes

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

Ingredients
  • 13 oz. granulated sugar
  • 3 oz. butter, room temperature
  • 6 eggs
  • Linzertorte dough (recipe follows)
  • 4 T. apricot or red current/ raspberry jam
  • 6-10 plums, seeded, cut in wedges or thick slices
  • Cinnamon, as needed
  • Champagne/Lemon Sabayon Sauce (recipe follows)
Instructions:

1. Mix sugar and butter in bowl. Gradually add eggs; mix to a custard.

2. Roll out linzertorte dough. Line tart pans. Par-bake blind.

3. Spread jam on linzertorte bases; arrange plums in pattern. Pour custard over plums; sprinkle with 4. cinnamon. Bake at 350ºF until golden-brown. Reduce heat to 300ºF; bake until custard sets, approximately 15 minutes. Cool

.
4. Slice. Serve with champagne/lemon sabayon sauce.
Linzertorte Dough

  • 12 oz. butter
  • 18 oz. granulated sugar
  • 18 oz. hazelnut flour
  • 20 oz. all-purpose flour or 50/50 bread/ cake flour
  • ½ oz. cinnamon
  • 1½ t. lemon zest
  • 1 T. vanilla extract
  • 1½ t. salt
  • 4 eggs
Method

 Cream butter and sugar together just until smooth. Add hazelnut flour, all-purpose flour, cinnamon, lemon zest, vanilla extract, salt and eggs; mix until smooth. Chill until firm.
Champagne/Lemon Sabayon Sauce
½ cup champagne
2 T. lemon juice
½ t. lemon zest
½ cup granulated sugar
4 egg yolks
½ cup whipped cream (soft peaks), optional

Method

 Over bain marie in stainlesssteel bowl, whisk champagne, lemon juice, lemon zest, sugar and egg yolks until cooked to 160ºF. Serve warm, or chill over ice until room temperature. Fold in whipped cream, if desired.

Yield

2 Tarts

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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