Strawberry Linzertorte
Buttery and crumbly strawberry linzertorte
Servings: 6 slices
Calories: 204kcal
Ingredients
- ½ cup almond powder 60 g
- 1 cup flour (not packed, sifted) 100 g
- ⅛ + ¼ cup sugar 30 + 40 g
- ½ cup butter 100 g
- 2 cups strawberries (300 g) ideally fresh so it will be local... or choose frozen.
Instructions
The crust
- Put the almond powder, the flour and the ¼ cup of sugar in a big bowl, mix well. Add the butter cut into cubes and mix everything with your fingers, until you are able to form a ball with it.
- At this point, I cheat! The crust is so crumbly that I do not roll it but I place the dough directly in the plate and 'roll it' with my palm. It is actually as fast and I do not dirty as much.
The filling
- Wash the strawberries and cut the leaves of it. Cut them in 4 and place them all in pot with ¼ cup of water and the ⅛ cup of sugar. Cook it on the stove at medium heat until the strawberries are soften. Stir regularly. It should not be fully cooked.
- Spread your strawberries and decor with some leftover dough you might have.
- Put in the oven at 400F for 25 minutes or when the crust looks golden.
Notes
For a 9-inch tart dish
Nutrition
Calories: 204kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 123mg | Fiber: 3g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 2mg