Marionberry Raspberry Linzertorte

Marionberry Raspberry Linzertorte

This classic dessert is enhanced by the use of raspberries and blackberries, as well as the unique process of piping on the traditional diamond-shaped pastry top.

Serves 10 to 12

Cook time: 40 minutes.

Ingredients Preparation
Berry Filling

  • 10 oz sweetened frozen raspberries, thawed: do not drain. Or use one 16.5 oz can raspberries.
  • 1½ cups whole frozen marion blackberries, thawed: do not drain. Or use one 16.5 oz can of Marionberries.
  • 5 Tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water
Filling Steps

  1. For frozen berries: Mix all filling ingredients in saucepan and simmer for 5-6 minutes, stirring gently until thickened.
  2. For canned berries: drain, reserving 3/4 cup juice, and omit the additional 1 Tablespoon water in recipe. Combine all filling ingredients in saucepan except berries, and heat until thickened. Add berries at this point and set aside to cool.
  3. Set aside to cool.
Pastry

  • 1-1/2 cups all-purpose flour
  • 1 cup finely ground hazelnuts
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon finely shredded lemon peel
  • 1/2 teaspoon finely shredded orange peel
  • 1 teaspoon baking powder
  • 1½ sticks (6 oz) butter, softened
  • 1 egg
  • 1 egg yolk
Pastry Steps

  1. Preheat oven to 350°.
  2. Mix all dry ingredients, lemon and orange peel together.
  3. Using pastry blender, cut in butter very finely until mixture has the consistency of coarse sand.
  4. Beat egg & yolk together.
  5. Make well in center of dry ingredients, pouring in the beaten egg and blending with fork, until all dry ingredients are moistened: 2 to 3 minutes. It will be very soft.
  6. Cooks Note: The food processor method (i.e. cutting hard butter into flour mixture) is not recommended here, as it is essential to use softened butter to have a soft dough, in order to pipe through pastry tube.
Assembly

  1. Press half the dough in the bottom of a 9″ tart pan with removable bottom, or 9″ springform pan.
  2. Spread filling over dough.
  3. Using a pastry tube fitted with a 3/8″ plain or ridged tip** pipe diagonal lattice over filling.
  4. Pipe a continuous border of large dots around outer edge where lattice intersects.
  5. Bake at 350° for 35-40 minutes.
  6. Cool tart completely before attempting to unmold.
  7. Dust with powdered sugar.

Nutrition

366 calories per serving: 4g Protein; 19g Fat; 48g Carbohydrate; 2mg Vitamin C; 58mg Calcium; 166mg Sodium; 66mg Cholesterol; 3g Fiber

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