{"id":25145,"date":"2019-07-22T06:37:50","date_gmt":"2019-07-22T04:37:50","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=25145"},"modified":"2022-01-15T08:48:04","modified_gmt":"2022-01-15T06:48:04","slug":"marionberry-linzer-tort-austrian-jam-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/marionberry-linzer-tort-austrian-jam-tart\/","title":{"rendered":"Marionberry Linzer Tort: Austrian Jam Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">When I was traveling in the US a few months ago, I got familiar with a berry that I hadn\u2019t heard of until then \u2013 <a href=\"https:\/\/en.wikipedia.org\/wiki\/Marionberry\" target=\"_blank\" rel=\"noopener noreferrer\">Marionberry<\/a>. Marionberry is a local berry in the Oregon region that is very reminiscent of blackberries, only it\u2019s 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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<h4 dir=\"ltr\"><a href=\"https:\/\/www.lilcookie.com\/category\/cakes-en\/pies-and-tarts\/\">Click here for more pie recipes &gt;&gt;<\/a><\/h4>\n<div id=\"attachment_24082\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24082\" class=\"wp-image-24082\" title=\"Marionberry Linzer Tort: Austrian Jam Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/\/2019\/02\/linzer_torte3-s.jpg\" alt=\"Marionberry Linzer Tort: Austrian Jam Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-24082\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_24086\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24086\" class=\"wp-image-24086\" title=\"Marionberry Linzer Tort: Austrian Jam Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/\/2019\/02\/linzer_torte5-s.jpg\" alt=\"Marionberry Linzer Tort: Austrian Jam Tart\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-24086\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Marionberry Linzer Tort: Austrian Jam Tart<\/strong><\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">30*10 cm rectangle pie pan or 24 cm round tart pan<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">For the crust:<\/span><br \/>\n150 grams of all-purpose flour<br \/>\n100 grams cold butter, cut into cubes<br \/>\n40 grams of powdered sugar<br \/>\nPinch of salt<br \/>\n1 teaspoon cinnamon<br \/>\n1\/2 teaspoon ground ginger<br \/>\n1\/2 teaspoon ground cardamom<br \/>\n1 teaspoon vanilla extract<br \/>\n1 large egg yolk<br \/>\n1-2 tablespoons cold water<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">For the filling:<\/span><br \/>\n400 grams of marionberry jam (or blackberry jam)<br \/>\n150-200 grams blueberries or frozen raspberries (not thawed!)<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">For brushing and baking:<\/span><br \/>\n1 egg yolk, mixed<br \/>\n2 tablespoons cold water<br \/>\nA little light brown sugar<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation:<\/strong><\/h4>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Crust:<\/h5>\n<ol>\n<li dir=\"ltr\" style=\"text-align: justify;\">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.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Add the yolk and continue to blend until large chunks of dough form. If the dough does not combine into large chunks &#8211; gradually add a little water.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Transfer the dough to a lightly floured work surface and form a disc shape.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Wrap in plastic wrap and cool in the refrigerator for about an hour.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">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.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Pierce the crust with a fork.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Freeze the crust for about an hour.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Roll the remaining dough to about 3-4 mm thick and cut into thin strips.<\/li>\n<\/ol>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Assemble the jam tart:<\/h5>\n<ol>\n<li dir=\"ltr\" style=\"text-align: justify;\">Pour the jam over the cooled dough and spread in a uniform, thin layer.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">sprinkle the frozen berries over the jam.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Arrange the dough strips in a grid shape on top of the filling and tighten to the sides.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">In a small bowl, mix the yolk and water into a uniform mixture and gently brush the top of the pie.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Sprinkle sugar generously at the top.<\/li>\n<\/ol>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Baking:<\/h5>\n<ol>\n<li dir=\"ltr\" style=\"text-align: justify;\">Preheat the oven to 180 Celsius degrees.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Bake the pie for 35-45 minutes or until the dough gets a deep golden shade.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Cool a little before removing from the pan.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">Serve at room temperature. You can sprinkle powdered sugar before serving.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes: <\/strong><\/h4>\n<ul>\n<li dir=\"ltr\" style=\"text-align: justify;\">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.<\/li>\n<li dir=\"ltr\" style=\"text-align: justify;\">You can use any jam you like.<\/li>\n<\/ul>\n<div id=\"attachment_24088\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24088\" class=\"wp-image-24088\" title=\"Marionberry Linzer Tort: Austrian Jam Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/\/2019\/02\/linzer_torte-s.jpg\" alt=\"Marionberry Linzer Tort: Austrian Jam Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-24088\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_24084\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24084\" class=\"wp-image-24084\" title=\"Marionberry Linzer Tort: Austrian Jam Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/\/2019\/02\/linzer_torte4-s.jpg\" alt=\"Marionberry Linzer Tort: Austrian Jam Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-24084\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_24080\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-24080\" class=\"wp-image-24080\" title=\"Marionberry Linzer Tort: Austrian Jam Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/\/2019\/02\/linzer_torte2-s.jpg\" alt=\"Marionberry Linzer Tort: Austrian Jam Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-24080\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>When I was traveling in the US a few months ago, I got familiar with a berry that I hadn\u2019t heard of until then \u2013 Marionberry. Marionberry is a local berry in the Oregon region that is very reminiscent of blackberries, only it\u2019s seedless. I bought a few jars of marionberry jam on our trip, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":37380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1837,5062,4696],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marionberry Linzer Tort: Austrian Jam Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Looking for a delicious jam tart? 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