Chef Daniel M. Pliska provided this recipe from his book Pastry & Dessert Techniques for our Virtual Baking Summit, and we are delighted to share it with you. He recommends the option of serving the sabayon with a blackberry coulis, and if you want to make that as well, try this recipe.

Makes 2 rectangle tarts 13 1/2” x 4 1/2” or 2- 10” round tarts

Ingredients

Linzer Dough:

• 24 tablespoons (340 grams) European-style butter, such as Plugra
• 2 ½ cups plus 1 tablespoon (510 grams) granulated sugar
• Scant 4 cups (510 grams) all-purpose flour
• Scant 4 ½ cups (510 grams) hazelnut flour
• 2 tablespoons cinnamon
• 1 ½ teaspoons grated lemon zest
• 1 tablespoon vanilla extract
• 1 ½ teaspoons salt
• 4 large eggs (200 grams)

Plum Tarts:

• 2 tart pans lined with linzer dough (from above), blind parbaked
• 6 to 10 plums, seeded & cut into wedges
• 6 large eggs (300 grams)
• 1 ¾ cups plus 2 tablespoons (369 grams) granulated sugar
• 6 tablespoons (85 grams) unsalted butter, room temperature
• 4 tablespoons apricot, red currant or raspberry jam
• Cinnamon, sprinkle on top
• Champagne Lemon Sabayon Sauce:
• ½ cup (64 grams) champagne
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest
• ½ cup (100 grams) granulated sugar
• 4 egg yolks (74 grams)
• ½ cup (120 grams) whipped cream to soft peaks (optional)

Instructions:

Make the Linzer Dough:

1. Cream butter and sugar together just until smooth.

2. Add the hazelnut flour, pastry flour, cinnamon, lemon zest, vanilla, salt, and eggs. Mix until smooth, chill and roll out and cut as desired into cookies or tart shell bases.

Make the Plum Tarts:

3. Preheat the oven to 350˚F.

4. Mix sugar, and butter together in a bowl than gradually add the eggs and mix to make a custard base.

5. Spread the jam onto the parbaked linzer tart bases and arrange the plums in nice pattern

6. Pour over the custard and sprinkle with cinnamon

7. Bake until golden brown and reduce the heat to 300 and bake until the custard is, approximately 15 minutes

8. Cool to room temperature while preparing the Champagne Lemon Sabayon sauce.

Make the Sabayon and Serve:

9. Over a bain marie in a stainless-steel bowl, whisk the champagne, lemon juice, lemon zest, sugar and egg yolks until they are cooked to 160˚F.

10. Serve while warm or chill over ice until room temperature.

11. Fold in the whipped cream (optional).

12. Slice and serve with the sauce and blackberry coulis (optional).