International Recipes
Raspberry-Blackberry Linzertorte
This version of the 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.
Yield: 10 to 12 servings
Ingredients
Filling
- 1 (10 ounce) package sweetened frozen raspberries, thawed - do not drain - 1 (16.5 ounce) can raspberries may be used - see directions below
- 1 1/2 cups whole frozen Marion blackberries*, thawed - do not drain
- 5 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
Pastry
- 1 1/2 cups all-purpose flour
- 1 cup finely ground hazelnuts
- 3/4 cup granulated 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
- 1 1/2 sticks butter (6 ounces), softened
- 1 egg
- 1 egg yolk
Instructions
Filling
- Mix all filling ingredients in saucepan and simmer for 5 to 6 minutes, stirring gently until thickened. Set aside to cool. (If canned berries are used, 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.
Pastry
- Heat oven to 350 degrees F.
- Mix all dry ingredients, lemon and orange peel together.
- Using pastry blender, cut in butter very finely until mixture has the consistency of coarse sand.
- Beat egg and yolk together.
- 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.)**
Assembly
- Press half the dough in the bottom of a 9 inch tart pan with removable bottom, or 9 inch springform pan. Spread filling over dough. Using a pastry tube fitted with a 3/8 inch plain or ridged tip, pipe diagonal lattice over filling. Pipe a continuous border of large dots around outer edge where lattice intersects.
- Bake at 350 degrees F for 35 to 40 minutes.
- Cool tart completely before attempting to unmold. Dust with powdered sugar.
Notes
* 1 (16.5 ounce) can Marion blackberries may be used
** 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.
Attributes
Recipe and photo used with permission from:
Oregon Raspberry and Blackberry Commission