This tart recipe remained stuck on my recipe book for years, unused; I don't remember from what magazine I cut it out neither who the author is...the only thing I know is that this cake became one of my favourite since the day I first baked it! This tart (crostata, in italian!) is a delight for the palate and a pleasure for the eye because it is not only very delicious but also really pretty (isn't it?). And it needs to be said that it is also kind of magic because the decoration is created in the oven while the tart is being baked. I stuck a recipe and I found a small treasure..
WILD CHERRY & AMARETTI TART
For 8 servings or for a 26cm tart tin
For 8 servings or for a 26cm tart tin
For the sweet shortcrust pastry
300g Plain Flout (or the italian "00" type)
150g Unsalted butter (at room temperature)
120g Caster sugar
1 Egg (medium)
1 Yolk
1 Lemon (zest grated)
7-8g Baking powder
150g Unsalted butter (at room temperature)
120g Caster sugar
1 Egg (medium)
1 Yolk
1 Lemon (zest grated)
7-8g Baking powder
For the filling
150g Wild cherry jam
Amaretti biscuits
Amaretti biscuits
In a bowl mix flour and butter together until the mixture resembles fine breadcrums; add the sugar and lemon zest and mix together. Add the egg and the yolk and knead by hand for a couple of minutes until everything comes together and you have big crumbs. Compact the mixture into a ball and let rest for 30' or more in the fridge, Meanwhile preheat the oven to 180°C. Roll 2/3 of the pastry until 3-4 mm thick and line the tart tin with it. Spread the jam on the bottom, soak very quickly the amaretti in the maraschino liqueur and arrange them in a spiral starting from the centre. Roll the last third of the pastry, cover the amaretti layer with it and seal the edges very well. Bake for 40'.
As you can see the ingredients are very simple so the same old rule applies: they have to be high quality!!
A delicious smile,
D.
