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 The traditional red berries jam has been replaced by a delicious filling of goldenberry, which provides this classic with a fresh, citrus flavor as well as B-complex vitamins.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.
- In a medium bowl, add the butter at room temperature and the powdered sugar. Mix well until you get a smooth cream.(2 minutes)
- Add the ground almonds, the sacha inchi flour, and the spices. Keep mixing until all the ingredients are well integrated.(3 minutes)
- Gradually add the whole wheat flour to the rest of the ingredients, mixing everything wit a wood spoon.(5 minutes)
- 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)
- Preheat the oven at 350°F (180°C)
- 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)
- 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)
- Fill the tart pan with the goldenberry jam until it almost reach the borders.(1 minute)
- With the remaining dough, line up strips to make a grill.(2 minutes)
- 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.