Goldenberry Linzertorte

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

Ingredients

  • Sacha Inchi Powder
    Sacha Inchi Powder
  • Goldenberry Jam
    Goldenberry Jam
  • Almond
    Almond
  • Whole-wheat flour
    Whole-wheat flour
  • powdered sugar
    powdered sugar
  • Dried Goldenberries
    Dried Goldenberries
  • 4 tablespoons of Sacha Inchi Powder
  • 2 1/2 cups of Goldenberry Jam (300 grams)
  • 1/2 teaspoon of Ground cinnamon
  • 1/2 teaspoon of Ground cloves
  • 4 tablespoons of Almond (ground)
  • 2 1/2 cups of Whole-wheat flour
  • 6 tablespoons of Powdered sugar
  • 1 1/2 cups of Unsalted Butter
  • 1 tablespoon of Dried Goldenberries (for garnish)

Directions

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 The traditional red berries jam has been replaced by a delicious filling of goldenberry, which provides this classic with a fresh, citrus flavor as well as B-complex vitamins.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, 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.