Goldenberry Linzertorte

Goldenberry Linzertorte
  • Type
  • Difficulty
  • Flavor
  • Course
  • Estimated Time
    1 Hour 55 Minutes
  • Served
    Room Temperature
  • Yield
    6 servings


  • Goldenberry Jam
    Goldenberry Jam
  • Goldenberry
  • Sacha Inchi
    Sacha Inchi
  • Cinnamon
  • Almond
  • Cloves
  • powdered sugar
    powdered sugar
  • whole wheat flour
    whole wheat flour
  • 2 1/2 cups of Goldenberry Jam (300 grams)
  • 1 tablespoon of Goldenberry (dried for garnish)
  • 4 tablespoons of Sacha Inchi (powder)
  • 1/2 teaspoon of Cinnamon (ground)
  • 4 tablespoons of Almond (blanched and ground)
  • 1/2 teaspoon of Cloves (ground)
  • 1 1/2 cups of Unsalted Butter (250 grams; room temperature)
  • 6 tablespoons of Powdered sugar (70 grams)
  • 2 1/2 cups of Whole wheat flour (or gluten free flour; 300 grams)


This Austrian dessert, deemed as the oldest known tart recipe, is very easy to prepare and a great addition for tea time. The traditional red berries jam has been replaced by a delicious filling of goldenberry, which provides this classic with a fresh, citrus flavor as well as B-complex vitamins. The crust, which typically combines whole wheat flour with ground almonds, has been enriched with sacha inchi flour, which boasts essential amino acids, mainly omega 3 and 6, and tryptophan, all crucial for cardiovascular health, mood regulation, and proper brain function, as well as for reducing chronic inflammation in the body.

  1. In a medium bowl, add the butter at room temperature and the powdered sugar. Mix well until you get a smooth cream.(2 minutes)
  2. Add the ground almonds, the sacha inchi flour, and the spices. Keep mixing until all the ingredients are well integrated.(3 minutes)
  3. Gradually add the whole wheat flour to the rest of the ingredients, mixing everything wit a wood spoon.(5 minutes)
  4. Once the dough has taken a sticky consistency and can be shaped into a ball, wrap it with film and reserve in the fridge for about an hour.(1 hour)
  5. Preheat the oven at 350°F (180°C)
  6. Take the dough out of the fridge and extend it with a cold bottle over parchment paper until it is about one inch (5.5 cm) thick. Reserve some dough to form the classic linzertorte grill on top.(5 minutes)
  7. Line up the dough over a 9-10 inch (23-25 cm) tart pan and cover all the bottom and the borders. You can also use individual tart pans.(2 minutes)
  8. Fill the tart pan with the goldenberry jam until it almost reach the borders.(1 minute)
  9. With the remaining dough, line up strips to make a grill.(2 minutes)
  10. Bake the tart for about 35-40 minutes.(35 minutes)

This traditional dessert is better enjoyed the next day, and it can be safely preserved for about five days in a cool place.