Posted by: Patty | March 14, 2014

National Pie Day: a Raspberry Tart

Is it cheating to make a tart on National Pie Day?

Because I’m on my own this weekend I decided a tart could celebrate this holiday. I don’t need a big pie to tempt me. Recently Food 54 featured an Italian tart in their Genius recipe column. I tried it last week and the tart was ok, not great. I din’t understand the recipe completely and built up the sides of the tart which resulted in an overdone edge when I baked it. The tart is suppose to be more like a large cookie than a tart according the the cookbook author Cindy Mushet.

Because I didn’t want a big tart I played with the proportions and rewrote the recipe to fit an 8″ tart dish. and the result is lovely. its a super easy crust, you make it in your mixer.

Patty’s Fregolotta Tart

  • 10 Tbs. unsalted butter, at room temperature
  • 6 Tbs. sugar
  • 1/8 tsp. almond extract
  • 1/8 tsp. salt
  • 1 1/4 cups all purpose flour
  • 1/4 cup jam
  • 1/4 cup sliced almonds

Beat the butter and sugar for several minutes, until very creamy. Add the almond extract and blend together. Add the flour and salt and mix until it come together. Take 1/2 cup of the dough, spread on a plate and freeze while you prepare the rest of the tart. Press the remaining dough in the 8″ tart pan and press evenly into the pan. Unlike a regular tart you don’t need to build up the edge. Spread the jam evenly, leaving a 1/2 inch border. Now take the frozen dough and break it into little pieces and scatter it on top of the jam. Sprinkle the nuts on top. Its ok if some of the jam still shows.

Bake at 350 degrees for 40 to 45 minutes. The edge will be golden brown and the center should be set.

Cool completely and then enjoy Pie Day 2014!

The original recipe is from Mediterranean Flavors Desserts by Cindy Mushet.

Raspberry Tart


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