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Marionberry Linzer Tort: Austrian Jam Tart

When I was traveling in the US a few months ago, I got familiar with a berry that I hadn’t heard of until then – Marionberry. Marionberry is a local berry in the Oregon region that is very reminiscent of blackberries, only it’s seedless. I bought a few jars of marionberry jam on our trip, because I wanted to enjoy some of its wonderful taste in Israel as well. We ate a delicious Marionberry jam tart, which I could not help trying to make something similar at home.

A few weeks ago, it finally happened, and I decided to make marionberry Linzer tort. Linzer tort is a traditional Austrian cake, some kind of jam tart if you like, made of golden buttery crust filled with jam. So simple and so delicious. You can turn it into a perfect summer dessert by serving a hot piece of pie with a scoop of ice cream or whipped cream on the side.

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Marionberry Linzer Tort: Austrian Jam Tart

Photo: Natalie Levin

Marionberry Linzer Tort: Austrian Jam Tart

Photo: Natalie Levin



Marionberry Linzer Tort: Austrian Jam Tart

30*10 cm rectangle pie pan or 24 cm round tart pan

For the crust:
150 grams of all-purpose flour
100 grams cold butter, cut into cubes
40 grams of powdered sugar
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1 large egg yolk
1-2 tablespoons cold water

For the filling:
400 grams of marionberry jam (or blackberry jam)
150-200 grams blueberries or frozen raspberries (not thawed!)

For brushing and baking:
1 egg yolk, mixed
2 tablespoons cold water
A little light brown sugar

Preparation:

Crust:
  1. In a food processor with a steel blade, put flour, butter, powdered sugar, cinnamon, ginger, vanilla and salt and process until a crumbly mixture is obtained.
  2. Add the yolk and continue to blend until large chunks of dough form. If the dough does not combine into large chunks – gradually add a little water.
  3. Transfer the dough to a lightly floured work surface and form a disc shape.
  4. Wrap in plastic wrap and cool in the refrigerator for about an hour.
  5. On a floured surface, roll the dough into a 3-4 mm thick rectangle and arrange it inside the baking pan. Make sure to form a right angle between the sides and the base, ensuring that the edges remain high while baking.
  6. Pierce the crust with a fork.
  7. Freeze the crust for about an hour.
  8. Roll the remaining dough to about 3-4 mm thick and cut into thin strips.
Assemble the jam tart:
  1. Pour the jam over the cooled dough and spread in a uniform, thin layer.
  2. sprinkle the frozen berries over the jam.
  3. Arrange the dough strips in a grid shape on top of the filling and tighten to the sides.
  4. In a small bowl, mix the yolk and water into a uniform mixture and gently brush the top of the pie.
  5. Sprinkle sugar generously at the top.
Baking:
  1. Preheat the oven to 180 Celsius degrees.
  2. Bake the pie for 35-45 minutes or until the dough gets a deep golden shade.
  3. Cool a little before removing from the pan.
  4. Serve at room temperature. You can sprinkle powdered sugar before serving.

Notes:

  • Keep the jam tart in a closed container for up to three days at room temperature. In the summer it is recommended to keep it in the refrigerator.
  • You can use any jam you like.
Marionberry Linzer Tort: Austrian Jam Tart

Photo: Natalie Levin

Marionberry Linzer Tort: Austrian Jam Tart

Photo: Natalie Levin

Marionberry Linzer Tort: Austrian Jam Tart

Photo: Natalie Levin

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