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.
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
- 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.
- 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.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for about an hour.
- 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.
- Pierce the crust with a fork.
- Freeze the crust for about an hour.
- Roll the remaining dough to about 3-4 mm thick and cut into thin strips.
Assemble the jam tart:
- Pour the jam over the cooled dough and spread in a uniform, thin layer.
- sprinkle the frozen berries over the jam.
- Arrange the dough strips in a grid shape on top of the filling and tighten to the sides.
- In a small bowl, mix the yolk and water into a uniform mixture and gently brush the top of the pie.
- Sprinkle sugar generously at the top.
- Preheat the oven to 180 Celsius degrees.
- Bake the pie for 35-45 minutes or until the dough gets a deep golden shade.
- Cool a little before removing from the pan.
- Serve at room temperature. You can sprinkle powdered sugar before serving.
- 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.
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