marionberry tart with shortbread crust

Once again for my cooking, we must thank the Rombauer family for The Joy of Cooking.  Basics as well as the fancy stuff!

Marionberries may be peculiar to the Pacific Northwest of the US.  Hell, I dunno.  They’re a variety of blackberry.  Our 80-year-old neighbor grows them where we can see them in our alley!  He always brings some by, which he did yesterday.

The tart has a shortbread crust because I didn’t feel like making pâte briseé, with the chilling and rolling and chilling.

Here’s the crust, baked and cooling, waiting for Big to bring home a lemon, so I can make the filling.  Which is so easy, that it’s funny–berries, sugar, corn starch, lemon juice and stir!

shortbread tart crust

Oh, almost forgot the streusel topping!

streusel topping over the marionberry filling

Et voilà, here is the tart!

finished marionberry tart

(Thank you.  We will enjoy!  Sorry, no, can’t mail.  Nom nom nom!)

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12 Comments (+add yours?)

  1. Kathryn McCullough
    Jul 19, 2012 @ 17:01:49

    I swear to God, Laurel, that looks HEAVENLY! And what do you mean you can’t mail the damn thing? Surely, you jest!
    Hugs,
    Kathy

    Reply

  2. sweetdaysundertheoaks
    Jul 20, 2012 @ 03:40:41

    That looks fantastical! I’d be pouring cream over a nice large warm slice and so would CH who taught me to eat all berry pies with a gallon of cream poured on top. Then of course I would have to have a slice without cream to fully enjoy the streusel topping. And then I would have to walk walk walk the calories off and it is too dang hot to walk. Would be perfect for breakfast this morning!

    Reply

  3. nadbugs
    Jul 20, 2012 @ 09:13:38

    You know about those flat-rate boxes Pedro keeps going on about? I’m waiting. Chop chop.

    Reply

  4. Jude
    Jul 20, 2012 @ 10:33:33

    Unfair! Unfair! Me and Him are on strict diets and denied all things scrumptious. It looks simply mouth-watering. :)

    Reply

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