BLACK CHERRIES AND AMARETTI TART

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This tart is “the best tart in the world”. I’m not saying this to pose, but to invite you to try. The combination of black cherries and amaretti biscuits is extraordinary and if you make it… they will chase you for more and it will be a fight… down to the last slice!

The recipe comes from the Accademia degli Affamati Affannati, and also the beautiful cover photo.

Ingredients:

Shortcrust pastry

  • 300g of 00 flour
  • 100 g of butter
  • 100 g of sugar
  • 1 whole egg + 1 egg white
  • 1 teaspoon baking powder
  • a pinch of sales

The stuffing:

  • 1 jar of black cherry jam (possibly with whole fruits) – alternatively you can prepare it yourself starting from 700 g of fruit (fresh or frozen) with a spoonful of brown sugar to cook for about 20 minutes
  • 200g of dried amaretti biscuits

Prepare the pastry by kneading the ingredients with cold hands, without overworking the dough. Place in the fridge to rest for 2030 minutes. Roll out the pastry with a rolling pin to a thickness of about half a cm and line a 22 cm tart pan, preferably with a soft bottom, previously buttered and floured. Prick the bottom with a fork and trim the edge, keeping the leftover pasta for decorations.

Place the amaretti biscuits in a transparent bag and crush them into small pieces.

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Add the crushed biscuits to the black cherry jam, mixing well, and fill the tart.

 

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Decorate the tart with strips of pastry using some biscuit cutters, for example some flowers, some balls and rolls of various sizes placed as if they were drawings.

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Cook in a ventilated oven at 180° for 30-40′, until cooked. Et voilà… a mouth-watering tart!

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IMG_2988 copia.jpg

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