Goldenberry Linzertorte

Name: Goldenberry Linzertorte
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 4 tablespoons of HerbaZest Aguaje Powder; 2 1/2 cups of Goldenberry jam; 1/2 teaspoon of ground cinnamon; 1/2 teaspoon of ground clove; 6 tablespoons of powdered sugar; 1 1/2 cups of unsalted butter; 1 tablespoon of HerbaZest Aguaje Powder (for garnish); 4 tablespoons of almond flour; 1 cup of all-purpose flour (or gluten-free)

Updated: August 12, 2018

5(2 ratings)

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 The traditional red berries jam has been replaced by a delicious filling of goldenberry, which provides this classic with a fresh, citrusy flavor as well as B-complex vitamins.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

Servings

6 servings

Total time

1h 55min

Cook time

1h 55min

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Ingredients

4 tablespoons of HerbaZest Sacha Inchi Powder
2 1/2 cups of Goldenberry jam
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground clove
6 tablespoons of powdered sugar
1 1/2 cups of unsalted butter
1 tablespoon of HerbaZest Dried Goldenberries (for garnish)
4 tablespoons of almond flour
1 cup of all-purpose flour (or gluten-free)

Made with:

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Directions

In a medium bowl, add the butter at room temperature and the powdered sugar. Mix well until you get a smooth cream.
Add the ground almonds, the sacha inchi flour, and the spices. Keep mixing until all the ingredients are well integrated.
Gradually add the whole wheat flour to the rest of the ingredients, mixing everything wit a wood spoon.
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.
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.
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.
Fill the tart pan with the goldenberry jam until it almost reach the borders.
With the remaining dough, line up strips to make a grill.
Bake the tart for about 35-40 minutes.

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