barbara-in-va
Well-known member
or Almond Tart. It is so easy and always gets raves. I have been using all sorts of flavors of my homemade jams in it. I can't find this recipe posted on Epi and that's too bad. It was part of an article on Crostate and also includes recipes for Crostata Di Crema E Cioccolata (two Custard Tart), Crostata Di Ricotta (Ricotta Tart with Chocolate + Raisins), Crostata Di Fichi (Fig Tart), Crostata Di Frugne (Prune Tart), Crostata Di Marmellata (Jam Tart), and Crostata Di Pignoli (Pine Nut Tart)
1 single crust pasta frolla (follows) with lemon zest
3/4 C cherry or raspberry jam or whatever flavor you have on hand!
3 large eggs
1/2 C sugar
7 oz package almond paste
1/2 C flour
1/2 C sliced almonds
confectioners sugar for dusting
Roll out the dough 1/8" thick on a floured surface, fit it into a 9" tart pan with a removable rim, crimp the edge. Chill for 30 minutes. Spread jam on the bottom of the shell (I usually use a whole 1/2 pt jar of homemade stuff).
Preheat oven to 350°F.
In a bowl with an electric mixer beat the eggs until they are foamy, beat in the sugar gradually. Crumble the almond paste into the mixture, beat until combined well and then fold in the flour gently but thoroughly. Spread mixture evenly over the jam and sprinkle with almonds. Bake for 35-40 minutes or until golden and firm in the center. Cool for 10 min on a wire rack then remove rim. Cool completely then dust with confectioners sugar.
Single Crust Pasta Frolla (Italian Single Crust Sweet Pastry Dough)
1 1/3C flour
3 T sugar
1/2 t salt
grated zest of a lemon or orange
1 stick cold unsalted butter, cut into bits
1 large egg, beaten slightly
1 t vanilla
In a bowl whisk together the flour, sugar, salt and zest; blend in butter (I do all this in the food processor) till mix resembles meal. Add the egg and vanilla and toss mixture until the egg is incorporated. Turn out onto work surface, knead lightly with heel of hand to distribute egg (I am still using the processor up to this point) form dough into a disk. Chill wrapped in plastic wrap for at least an hour or overnight. Let stand at room temp till soft enough to roll out.
Enjoy!
1 single crust pasta frolla (follows) with lemon zest
3/4 C cherry or raspberry jam or whatever flavor you have on hand!
3 large eggs
1/2 C sugar
7 oz package almond paste
1/2 C flour
1/2 C sliced almonds
confectioners sugar for dusting
Roll out the dough 1/8" thick on a floured surface, fit it into a 9" tart pan with a removable rim, crimp the edge. Chill for 30 minutes. Spread jam on the bottom of the shell (I usually use a whole 1/2 pt jar of homemade stuff).
Preheat oven to 350°F.
In a bowl with an electric mixer beat the eggs until they are foamy, beat in the sugar gradually. Crumble the almond paste into the mixture, beat until combined well and then fold in the flour gently but thoroughly. Spread mixture evenly over the jam and sprinkle with almonds. Bake for 35-40 minutes or until golden and firm in the center. Cool for 10 min on a wire rack then remove rim. Cool completely then dust with confectioners sugar.
Single Crust Pasta Frolla (Italian Single Crust Sweet Pastry Dough)
1 1/3C flour
3 T sugar
1/2 t salt
grated zest of a lemon or orange
1 stick cold unsalted butter, cut into bits
1 large egg, beaten slightly
1 t vanilla
In a bowl whisk together the flour, sugar, salt and zest; blend in butter (I do all this in the food processor) till mix resembles meal. Add the egg and vanilla and toss mixture until the egg is incorporated. Turn out onto work surface, knead lightly with heel of hand to distribute egg (I am still using the processor up to this point) form dough into a disk. Chill wrapped in plastic wrap for at least an hour or overnight. Let stand at room temp till soft enough to roll out.
Enjoy!