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Recipe for cooking raspberry-blackberry linzertorte

Recipes from Germany and Austria :: German and Austrian Desserts


Recipe and photo courtesy of the Oregon Raspberry & Blackberry Commission - used with permission.

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.

Serves 10 to 12.

Filling
1 (10 ounce) pkg. sweetened frozen raspberries,
    thawed - do not drain - 1 (16.5 ounce) can raspberries
    may be used - see directions below)
1 1/2 (one and one-half) c. whole frozen Marion blackberries,
    thawed - do not drain - 1 (16.5 ounce) can Marion
    blackberries may be used - see directions below)
5 Tbsp. sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. water

Pastry
1 1/2 (one and one-half) c. flour
1 c. finely ground hazelnuts
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. finely shredded lemon peel
1/2 tsp. finely shredded orange peel
1 tsp. baking powder
1 1/2 sticks butter (6 oz.), softened
1 egg
1 egg yolk

Filling: Mix all filling ingredients in saucepan and simmer for 5-6 mins., stirring gently until thickened. Set aside to cool. (If canned berries are used, drain, reserving 3/4 c. juice, and omit the additional 1 Tbsp. 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: Preheat oven to 350 degrees fahrenheit.

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 mins. (It will be very soft.)

COOK’S 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: Press half the dough in the bottom of a 9-in. tart pan with removable bottom, or 9-in. springform pan. Spread filling over dough. Using a pastry tube fitted with a 3/8-in. 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 fahrenheit for 35 to 40 mins. Cool tart completely before attempting to unmold. Dust with powdered sugar.

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