My mom makes the most delicious jams. And if there’s one that turned out really perfect last year it’s the black currant jam. I wanted to make a pie that would be like the Linzer cookies that are supposed to have currant jam in them (actually red currant jam but the black currant jam is equally delicious). And this pie, too, turned out well so here’s the recipe!
So this pie has the crust made from the dough for Linzer cookies and it’s filled with cottage cheese and jam. Ideal spring memory of Christmas!
For the dough:
- 250g of plain flour
- 120g of butter
- 120g of powder sugar
- 2 egg yolks
- 50ml of milk
For the filling:
- 750g of cottage cheese
- 3 eggs
- 100g of sugar
- 1 tbsp of lemon juice
- 1 tbsp of vanilla extract
- 300g of black currant jam
- cake tin with removable sides (diameter aprox. 26 cm)
- cookie cutters
Combine the dry ingredients and the wet ingredients separately and then mix the wet ingredients into the dry ones. Knead the dough until it’s smooth and greasy but doesn’t stick to your fingers (it will take you only about 2 minutes). cover it and let it rest in the fridge for one hour.
Meanwhile, prepare the filling. Combine all ingredients for the filling and mix them well.
Take the dough out of the fridge, cut 1/4 off and put it back in the fridge. Roll the 3/4 out into a circle that is no thicker than 5 mm.
Place the dough in the tin and even the edges that should be about 3 cm but even a little more is ok.
Pour the cottage cheese mixture in the dough.
Preheat the oven on 180°C and bake for 40 minutes. The filling will rise during the baking and come down as the pie cools down. So let the pie cool down completely or almost completely.
Roll out the rest of the dough that was in the fridge and cut some shapes using the cookie cutters.
When the pie isn’t hot anymore, spread the jam evenly on the top and then put the cookies on the jam. Put the pie back in the oven and bake for 10 more minutes or until the cookies are golden.