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.

Serves 10 to 12.

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 - 1 (16.5 ounce) can Marion
    blackberries may be used - see directions below)
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

Filling: Mix all filling ingredients in saucepan and simmer for 5-6 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.)

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-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.

Recipe and photograph provided courtesy of the Oregon Raspberry & Blackberry Commission