Recipe posted by FDM - Translation by FDM - Go to italian recipe
To change a little bit the taste of the classical tart with jam
- 250 g all purpose flour
- 1 egg
- 1 full tablespoon bitter cocoa
- 80 g sugar
- 60 g melted butter
- 4-5 tablespoons chopped amarettos
- 3 tablespoons very finely minced almonds
- 1 vial almond essence
- 1/2 coffee cup of milk
- 1 teaspoon baking powder
- peach or apricot jam or (better) orange marmelade
- shaved almonds
- salt
Make the pastry sifting together the flour with the cocoa and a pinch of salt and mixing it with the powdered almond and the finely minced amarettos. Shape a fountain with the flour, add the sugar, the egg, the almond essence, the cold melted butter and the baking powder dissolved into the milk in the centre of the flour and combine all liquid ingredients with a fork, adding some flour little by little. Work the pastry until it forms a soft ball and let it refrigerate for about 1 hour, covered with plastic wrap. Roll out the pastry into a tart pan (keep aside some of it for the final decoration), covering the base and the borders too, riddle the base with a fork and cover it with the select jam (a rather abundant layer: I'm clearly for the stuffing!). Spread the flakes almond on the jam, then form a grate on the surface of the tart with the pastry you previously kept aside. Bake in pre-heated oven at 180°C for about 25-30 minutes. Let cool and serve the tart dusted with confectionery sugar.