Crostata speziata alle mandorle e mirtilli rossi
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Strada dei Formaggi

Spicy tart with almonds and cranberry preserve



per due crostate da 20 cm di diametro o per una crostata più grande
250 gr mandorle tritate fini
240 gr farina bianca debole
135 gr di zucchero
scorza grattugiata di un limone
10 gr lievito o baking
1 pizzico di sale
1 pizzico di cannella
1 pizzico di polvere di chiodi di garofano
1 uovo intero
225 gr burro
10 gr rhum
confettura di mirtillo rosso per farcire q.b.
mandorle affettate per guarnire q.b.


In a planetary mixer, with the blade soften the butter together with the salt, lemon, cinnamon, cloves and sugar. When the mixture is well blended, add the egg and let it incorporate properly, then add the rum. In another bowl, mix the white flour, the chopped almonds and the yeast/baking powder and add it to the first mixture. Form a flat, square shape, wrap it in cling film and let it rest for at least one hour in the fridge.

Line a mould with baking paper and shape the dough inside it. Garnish with the cranberry preserve. Make strips with the remaining dough to decorate the tart and add a few sliced almonds on the rim to decorate. Brush the tart with an egg and milk wash.
Bake at 170°C for 35-40 minutes in a static oven until the tart has turned golden.
Remove it from the oven, allow it to cool and serve it dusted with icing sugar, to taste.
We suggest you enjoy it matched with a hot herbal tea by Agritur Ecogreen Fiores

Did you know?

This is a dessert that has an Austro-Hungarian past that once included Trentino too. Known as the Linzer Torte, it became a staple in various Alpine areas, each of which gave it their own touch with ingredients dosed and combined in different ways. Cinnamon and cloves together with the cranberry preserve make it a fully-fledged Christmas dessert, easy to make at home. 
Recipe created and made by
L Malgher – Pozza di Fassa (Val di Fassa)

Do you want to discover the magic of Trentino winter? Enjoy