rights to call a pastry theirs and original, as they did in a sevenyear court case over the label “The Original Sacher Torte,” so I’ll go along with the history books I’m less interested in the history and more interested in how a pastry tastes, in any case This should always be the main concern of the pastry chef: flavor should always come before looks, colors, and shapes, and it should never be hindered by them JACQUY’S TAKEAWAYS >> This recipe is definitely a faster and easier way to make Linzer tart than the traditional way The dough results in a finished product that is somewhere between a crust and a cake Taking a sweet dough and increasing the butter or decreasing the flour to obtain a dough that you can pipe is a very interesting concept that you could also apply to other tarts ...in how a pastry tastes, in any case This should always be the main concern of the pastry chef: flavor should always come before looks, colors, and shapes, and it should never be hindered by them... make Linzer tart than the traditional way The dough results in a finished product that is somewhere between a crust and a cake Taking a sweet dough and increasing the butter or decreasing the flour to obtain a... flour to obtain a dough that you can pipe is a very interesting concept that you could also apply to other tarts